“Small Bites” Allergy-Friendly Cooking Class

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Here we go again! This might just be my favorite class yet… :) Always free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!

Millet Polenta with Red Pepper Peperonata

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Stuffed Grape Leaves

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Falafel Skewers with Mango-Lime Sauce

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All wonderful for the warm weather months!

When:

Saturday, May 18, 2013

12:00pm-2:30pm

Where:

Elawa Farm

1401 Middlefork Rd

Lake Forest, IL 60045

Sign up here: http://elawafarm.org/4.html

See you in the kitchen!

Go Ahead Honey, It’s Gluten Free!: Mash, Puree & Coulis Round-Up

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Just a couple of entries this time around – must be all that sun and warm temps drawing people outside to enjoy the beautiful weather! ;)

We’ve got an Avocado Dressing submitted by Connie Cinnamon…

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And a Roasted Cauliflower Mash submitted by yours truly…

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If you’re interested in participating in the May edition of Go Ahead Honey, It’s Gluten Free!, head on over to Gluten Free Easily, hosted by Shirley Braden where the theme will be “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Nuts!”

Spring is here!

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And you know what that means…

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…time to cut the grass!! :D

I recently took on a new position: Chef-In-Residence at Elawa Farm in Lake Forest, IL. I’m excited to be able to cook and bake using vegetables grown right on the premises. For now we’ve got some super peppery micro-greens that will kick the socks off your tastebuds!

I don’t know about you but when the hot weather hits, I tend to not use my oven as much. This is that quirky time of year here in the midwest when you can get July temps one day and then a typical cool spring day, which makes this Roasted Cauliflower Mash an ideal side.

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ROASTED CAULIFLOWER MASH
1 head of cauliflower
5 Tablespoons extra virgin olive oil
5 Tablespoons chopped parsley
1 heaping teaspoon capers
Zest of ½ a lemon
Salt
Black pepper

1) Preheat the oven to 400°.
2) Cut the cauliflower into small florets, rinse and place in a baking dish. Drizzle the olive oil over the florets and generously season with salt and black pepper. Toss well.
3) Bake in the oven until the edges have turned brown, approximately 40 minutes, stirring once halfway.
4) Using a fork, lightly mash the roasted cauliflower.
5) Roughly chop the parsley, capers and lemon zest. Add this and a generous drizzle of olive oil to the cauliflower and toss.
6) Taste for salt. Can be served warm or at room temperature.

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As always, free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!

Enjoy!

Connie Cinnamon’s Avocado Dressing

Looking for a healthy, yet creamy dressing or dip? Try this Avocado Dressing submitted by my good friend, Connie Cinnamon. I used it to dress a red lettuce, strawberry and cilantro salad.
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Thanks for contributing to our Gluten-Free Roundup, Connie!
AVOCADO DRESSING
1 ripe avocado
3 tablespoons EVOO
3 tablespoons fresh lime juice
1 tablespoon water
salt and pepper
Puree and chill.
Doesn’t get any easier than that!
As always, free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!
Enjoy!

“Breakfast Treats” Class

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As I write this my daffodils and tulips are well above ground and the neighborhood rabbits have nibbled away at the crocuses! :)

Spring is here! Hooray!! Bring on the recipes to dress our tables with sweet treats that brighten!

Without further ado, here’s what will be going on in Elawa Farm’s kitchen this Saturday, April 13, 12:00-2:30pm:

We’ll make some good ole Streusel-Topped Blueberry Muffins

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Something for those special daybreaks, Sunday Morning Fritters

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And a Pineapple Upside-Down Cake to dress up your brunch buffet or enjoy with your afternoon tea…

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I think by now we all know someone who has some kind of issue with certain foods – at the very least, consider these recipes your go-to’s for that occasional guest with sensitivities. But I must warn you…you may end up making these sweets far too often, just for yourself! ;)

As always, free from gluten, dairy, egg, soy, tree nuts, peanuts, and corn!

I look forward to seeing you there!

Michelle

Go Ahead Honey, It’s Gluten Free! April 2013

A few swift moves with a potato ricer on the most recent recipe I posted for Simmered Cardamom Apples and it would fit in perfectly with the next installment of…

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which will be hosted by….Bakeshop 360!!!

And the theme for the month of April is…(drum roll, please)…:

MASH, PUREE and COULIS!!

I was happy to hear this is a new theme for the gluten-free showcase so I am hoping that many of you will be inspired to contribute, including those of you without blogs! I imagine a wide variety of recipes since some of us are most likely already experiencing spring while those of us further north are very anxiously awaiting milder temps.

In case you missed the last episode, we had some wonderful submissions like Chicken Pot Pie, Scalloped Sweet Potatoes and Apples, Slow-Cooker Beans and Bacon, Turnip “No Potato” Salad with Grainy Mustard and Pickled Red Onions, Chilly Day Chili, and Coffee and Walnut Cupcakes. Check them out here!

But on to the next challenge…MASH, PUREE and COULIS!!

Here’s how it works:

- Post a new recipe on your blog that is comfort food to you, and indicate in the post that it is your submission for the April 2013 Go Ahead Honey, It’s Gluten-Free! showcase. You are welcome to use the GAHIGF logo at the top of the page, but it isn’t required. You must link back to this post to be included in the roundup. Please also make sure the recipe is gluten-free.

- Email the link to your blog post and a photo of your recipe included as an attachment to michelledoll@bakeshop360.com with “GAHIGF” in the subject line .

- If you’re not a blogger, just include the recipe and a photo as an attachment or typed in the email body.

- The deadline to submit your recipe for MASH, PUREE AND COULIS!! is Tuesday, April 30th.

…now get back into the kitchen and get to work! :)

Simmered Cardamom Apples – Naturally Sweet!!

Some days don’t you just wake up and think…”ughh…not another gray day?!?”

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or putting up a positive appearance…”Spring???…I know you’re out there somewhere….”

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OK, my son was actually just watching the airplanes fly overhead. But winter did arrive late here in Chicago - we’re still awaiting the warm temps we know are just around the corner.

And so we yearn for the fresh veg that spring offers. In the meantime I continue to make some of the recipes I’ve come to love this winter: one, in particular, is Simmered Cardamom Apples. You see, my body doesn’t tolerate cinnamon very well, usually the go-to spice for applesauce. So I scrounged through my cupboards to find a spice that would compliment apples…and cardamom fit the bill!

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We’ll use the ground version. Make a lot of it and enjoy it throughout the week – if you live alone, that is. It disappears quickly in my house. Then again, we don’t just eat it as a snack. It’s a light dessert and goes on my oatmeal in the morning too.

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By the way, because I don’t want to add any sweeteners I stay away from tart green apples. Other than that, I really don’t get picky about the type of apple to use. Usually it’s whatever is on sale that week. :)

Just remember: The final flavor depends on how old your spice is – you may want to add a little extra if it has been sitting in your cupboard for quite a while.

Of course, no surprises here…there are plenty of ways to do this. So, I’m curious…what is your favorite way to cook apples?

Oh yeah, I almost forgot….here’s the recipe:

SIMMERED CARDAMOM APPLES

3½ lbs apples (I used Red Delicious)

1 teaspoon ground cardamom

1) Wash the apples. Then peel and cut them into small chunks.

2) Place the cut apples in a large pot. Sprinkle the ground cardamom on top and stir briefly to combine.

3) Place the pot over a medium flame and cover. Reduce the heat when you hear the apples begin to cook. There is usually no need to add water as the apples themselves will give off enough water for cooking.

4) Simmer over low heat for approximately one hour. The apples are ready when soft.

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