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Gluten-Free Yeasted Calzone

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I love calzones, and I spent quite a bit of time, and wasted a lot of flour, trying to create a gluten-free version that would stay together and taste good. The xanthan gum is a must, and this mixture of flours creates a nice flavor.

Serves 4
Preparation time: 30 minutes
Cook time: 20 to 25 minutes

Crust:
1½ cups warm water (110º F to 115º F)
2 tablespoons sugar, honey, or agave syrup
1 packet dry, active yeast (2¼ teaspoons)
1½ teaspoons sea salt
3 tablespoons olive oil
4 cups Tif’s GF baking mix, consisting of 2 cups brown rice flour, 2 cups tapioca, 2 teaspoons xanthan gum
Extra olive oil and gluten-free flour for kneading

Filling:
1 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped red bell pepper
3 or 4 garlic cloves finely chopped
1 teaspoon sea salt
1 tablespoons crushed red chili flakes
2 tablespoons dried parsley and/or Italian seasoning
1 cup ricotta cheese
1 cup grated Italian cheese
1 cup GF marinara sauce (I like Amy’s brand)

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until the yeast and sugar are dissolved. Let it sit to allow the mixture to “mature” for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy “head” on the surface of the mixture. Add the salt and the olive oil and stir again to combine the ingredients. Add 1 cup of Gluten-free flour mix and whisk in until dissolved. Mix in the second cup of flour and xanthan gum. Add the third cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough. Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Knead dough for about 5 to 8 minutes. You may need to add olive oil during this process.
You’ll know you’ve done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

Bake at 400º F for 20 to 25 minutes. Cool and eat!

Coconut Lime Noodle Soup

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A fantastic recipe and a perfect dinner solution after a long day of hard work! This 15 minute recipe was inspired by a traditional Thai soup. And true to its culture, this is a simple recipe with few ingredients and yet abundant with flavor!

Preparation time: 5 minutes | Cook time: 10 minutes | Serves 2-4

Dry weight: 3-4 ounce thin, rice noodles, cook as directed
1, 14 or 15 ounce can of coconut milk
2 cups water
1/8 cup gluten/wheat free tamari
1⁄4 cup fresh lime juice
2 to 3 tablespoons agave syrup or honey
1, 15 ounce can of straw mushrooms or 2 cup chopped shitake mushrooms
1⁄2 cup sliced bamboo shoots
1⁄2 cup chopped cilantro

1. Cook the noodles as directed and set them aside.
2. Heat all the ingredients, except the cilantro, in a medium sized sauce-pan to
a simmer. Let the ingredients simmer for 8 to 10 minutes. Add the cilantro and then
turn off the heat.
3. Portion the noodles into bowls and pour the soup over the top. Serve hot with
chopsticks and a spoon! This is also excellent with chicken or shrimp and
with or without the noodles.

Four Foods That Prevent Colds

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Kitchen Medicine: 4 Foods That Prevent Colds

The biggest challenge for our body during the cold months is dryness. It can be so uncomfortable-dry lips, dry skin and, yes, itchiness. Protecting our body and especially our lungs from dryness is important because they are our first line of defense against catching colds. Adequate moisture in the mucosa makes them slippery. When the nasal mucosa is dry, it is much easier for the Rhino viruses that cause colds to attach and get into the blood stream. To counter dry weather and treat conditions of dryness, foods that moisten can be emphasized. Below are four groups that are in season during this time of year that do wonders for our immune system. So stock up!

1. White vegetables contain isothiocyanates, which support the immune system and protect us against the development of cancer. Members of the onion family especially garlic, but also turnips, ginger, horseradish, cabbage, and white bottom mushrooms are great.

2. Mucilaginous foods are good for mucous membrane renewal of the lung and colon. These plants remove old mucous deposits. Some examples of these foods are kombu, flaxseed, marshmallow roots, and fenugreek.

3. Orange veggies are rich in beta carotene (pro-vitamin A), which protects the surfaces and mucous membranes of the body. Some examples are carrots, winter squash, and sweet potatoes.

4. Dark green veggies, with their chlorophyll content, inhibit viruses. They also improve the digestion of proteins and fats. Examples are Broccoli, kale, mustard greens, watercress, wheatgrass, green and blue-green algae, and the herbs mullein leaf and nettles.

If you are anything like me, you don’t want to spend too much time in the kitchen, but you want a tasty meal that’s hearty and healthy (ignore the bacon!). Try this quick stuffed sweet potato recipe that includes all 4 foods groups.

Ingredients

4 medium sweet potatoes
4 strips of bacon (you can add as much or as little as you like)
½ cup chopped onion
2 cups sliced mushrooms
1 bunch torn kale (you can massage it if you like; even kale needs a little love)

Bake (you could also microwave them) the sweet potatoes in a 450 degree oven until tender (bake them for about 40 min; don’t forget to poke them with a fork before baking). Heat a large skillet and add the bacon. Cook the bacon until it is brown and crispy. Set aside. Add the onion to the pan and sauté until it is soft. Add the mushrooms and cook until they start to soften, about 3 minutes. Add the kale and sauté until it wilts. Slice the sweet potatoes lengthwise and stuff them generously with your vegetable mix, sprinkle with salt, pepper, and flax seeds and enjoy!

Garden Fresh Spring Rolls

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These rolls are nothing short of Spring in your mouth! In this Garden Fresh Spring Roll video you will learn the tricks to making a successful and tasteful spring roll. These Vietnamese style rolls are gluten free and fun to make! They pair fabulously with any of the Asian sauces found on this site or for purchase.

Preparation time: 10 to 15 minutes
Cook time: 0 to 10 minutes depending on the noodles you choose
Serves 4 to 6

• Dry weight: 3-4 ounce thin, rice or mung bean noodles, cook as directed
• 1 tablespoon wheat free Tamari
• ½ teaspoon toasted sesame oil
• ½ to ¾ cup of 3 to 4 different veggies sliced julienne style. I like bell pepper, carrots, diakon radish, mung bean sprouts, and mushrooms
• 1 small bunch of fresh basil and or 1 small bunch of cilantro
• Optional thin slices of Sesame Ginger Tofu, or cooked shrimp
• Rice paper wraps (usually made with tapioca)
• Large bowl or pot with hot water

1. Warm a large pot of water to just under a boil.
2. Mix cooked rice or mung bean noodles with tamari and sesame oil in a medium
bowl. Set aside.
3. Set up an area with a clean surface and place the sliced veggies and noodles nearby.
4. Dip the rice paper in hot water, and rotate it through so that the entire wrap becomes soft.
5. Lay the soft rice paper down onto the surface and put the veggies and noodles in the upper 1/3rd of the wrapper (the part closest to you). I like to start with laying down a few sprigs of cilantro or fresh basil leaves, then layer the rest on top. Leave about one inch of open space on either side.
6. Roll the wrap away from yourself, tucking it in at the top and on the sides as you go. Just like rolling a burrito! The rice paper should stick together just fine.
7. Now they are ready to eat. Choose your favorite dipping sauce and enjoy!