MAKING GLUTEN-FREE TASTY Going gluten-free doesn’t mean giving up tasty treats. Audrey McKernan, registered dietician with the von Arx Diabetes Center of Excellence and Nutritional Health, shares the following recipes.
Gluten-free Garbanzo Bean Chocolate Cake
Noodle-free Vegetarian Lasagna
ON THE COVER Quinoa Almond Pilaf ½ cup quinoa, rinsed and drained
until the liquid is fully absorbed, about 15 minutes. Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme and oregano into the vegetable mixture; cook and stir 1 minute more. Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds. Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
1½ cups semisweet chocolate chips 1 (19-ounce) can garbanzo beans, rinsed and drained 4 eggs ¾ cup white sugar
1 serving olive oil cooking spray 2 cups cottage cheese 2 eggs 2 cups shredded mozzarella cheese 2 tablespoons Italian seasoning 1 teaspoon salt 1 (2-pound) spaghetti squash - peeled, seeded, and sliced ¼ inch thick 1 (24-ounce) jar prepared spaghetti sauce ½ cup grated Parmesan cheese Preheat oven to 375° F (190° C). Spray a 9-by-13-inch baking dish with olive oil cooking spray. Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning and salt in a bowl; set aside. Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with Parmesan cheese. Cover dish with aluminum foil. Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil and bake until cheese topping is lightly browned, another 5 minutes.
1 cup cold water ¼ teaspoon salt
Roasted Raspberry Chipotle Scallops 3 tablespoons of Fischer & Wieser’s Roasted 2 tablespoons white wine 1 tablespoon olive oil 5 large diver scallops 1 teaspoon salt 1 tablespoon unsalted butter Place chipotle sauce into a small sauce pan with 2 tablespoons of water and white wine. Bring to a light boil and simmer. When sauce has reduced to about half, pull from heat and set aside. Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan and cook Raspberry Chipotle Sauce 3 tablespoons olive oil 1 celery rib, chopped 1 small onion, chopped 1 carrot, chopped 1 clove garlic, minced 8 almonds, coarsely chopped 1 small tomato, seeded and chopped 2 tablespoons raisins ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried oregano 1 pinch coarse sea salt
½ teaspoon baking powder 1 tablespoon confectioners’ sugar for dusting Preheat the oven to 350° F (175° C). Grease a 9-inch round cake pan. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the pre- heated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with con- fectioners’ sugar just before serving.
SERVINGS PER RECIPE: 3 Amount Per Serving Calories: 303 Total Fat: 17.1 g Cholesterol: 0 mg
Sodium: 506 mg Total Carbs: 33 g Dietary Fiber: 5.9 g Protein: 6.2 g
In a cast iron skillet, bring olive oil to medium high heat. Place scallops wide surface down and move them around to prevent sticking. Turn heat up to high. After 1 minute, turn heat back down. Once pan has slightly cooled, lightly salt raw side of scallops and flip. Turn heat to high for 1 minute, then remove from heat. Return sauce to existing heat source. When mixture begins to boil, add 1 tablespoon of unsalted butter.
Sodium: 180 mg Total Carbs: 36.8 g Dietary Fiber: 3.2 g Protein: 5.2 g
SERVINGS PER RECIPE: 12 Amount Per Serving Calories: 229 Total Fat: 8.5 g Cholesterol: 70 mg
SERVINGS PER RECIPE: 6 Amount Per Serving Calories: 375 Total Fat: 17g
Sodium: 1535mg Total Carbs: 30.3g Dietary Fiber: 3.6g Protein: 26.3g
Plate scallops hot side up. Drizzle sauce generously.
courtesy of Craig Hildebrand
JANUARY-MARCH 2013 | Naples Health
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