Creamy or Chunky Zucchini Soup

 

Ingredients:

 4 Zucchinis

4 Onions

6 cups of water

Salt 

Pepper

Garlic Powder

Directions:

Dice the zucchini and onions.

Pour Oil into a large pot, and saute the zucchini and onions for about an hour, until soft.

Bring to a boil, and then let simmer for 20 minutes.

Add generous amounts of salt, pepper and garlic powder - keep tasting until it is seasoned enough.

To make the soup creamy, use an immersion blender until the soup becomes a smooth consistency.

For chunky, leave as is. 

(I used the immersion blender for about a minute, some of the soup was creamy and some chunky - just the way I like it!)

Garnishes:

To make this soup into something really awesome, I recommend the following. Take a few pieces of gluten free bread (this is what I used: http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/wheat-gluten-free-rice-pecan-bread), spread some butter, sprinkle salt and garlic powder, and toast until the bread is crisp. Once cooled, cut into "cubes" - and you have amazing gluten-free croutons!

I also recommend a dollop of sour cream, or some shredded cheddar cheese.

Rice Fettuccine with Turmeric Spiced Mushrooms

I was making grilled salmon for dinner a few nights ago and was blanking on an idea of what to pair with it. Potatoes are getting monotonous in this house, so I had to come up with something different. I spotted a box of DeBoles Gluten Free Rice Fettuccine in my pantry and decided to create something with that. Sitting in the fridge was a box of mushrooms. Here is what I came up with. We polished it off in no time, and I can't wait to make it again!

Ingredients:

1 box DeBoles Gluten Free Rice Fettuccine

1 carton fresh Mushrooms

Olive Oil

Sea Salt

Coarsely Ground Black Pepper

Garlic Powder

Turmeric

Directions:

-Follow the directions on the box of pasta

-While the pasta is cooking, wash and quarter your mushrooms

-In a frying pan, saute the mushrooms in Olive Oil, spice generously with the Sea Salt, Black Pepper, Garlic Powder and Turmeric (this not only adds a great kick, but a beautifully rich color.

-After the pasta is done and drained, add the mushroom mixture.

-Mix and serve!

*Pairing Ideas

Grilled Salmon

Picture above is taken from amazon.com where DeBoles Pasta is available for purchase. Here is a link!
 http://www.amazon.com/DeBoles-Gluten-Free-Rice-Fettuccine/dp/B0005YN2XS

I love this recipe. It is the ultimate in classy when it comes to desserts. The rolling can be tedious, but there is an alternative, layering it in a pan - which is just as delicious. The Creamsicle Roll is a perfect dessert for those who want a light and refreshing touch to end their meal. I served it last Shabbos, and it was a hit! (I served clementines on the side, and it accented the orange beautifully.)

Creamsicle Roll

Orange part:

2 boxes orange jello

2 eggs, seperated

2 cups hot water

1/2 cup sugar

1/3 cup orange juice

Ice Cream:

1 box frozen Rich's whip

1/3 cup sugar

1 t. vanilla extract

Directions:

In a mixer, beat the jello powder and hot water together until jello is completely dissolved

Add 2 egg whites, sugar, OJ - and beat for 15 minutes, until the mixture becomes thick and frothy looking

Add yolks, and beat for an additional 2 minutes

Line a cookie sheet with wax paper, and pour a thin layer (abt a 1/4 inch) of the orange mixture - then lay it flat in the freezer, this needs about 1.5 hours to semi-freeze.

In the meantime, make the Ice Cream by whipping the whip and then adding the sugar and vanilla.

Now (after the orange part comes out of the freezer) spread a layer of ice cream ontop, smoothing out evenly using a spatula. Return to freezer for another 45 minutes to an hour.

At this point, the Creamsicle will be ready to roll.

Using the edge of the wax paper, start to roll the flat sheet of creamsicle, pulling the wax paper away from the dessert as you roll it. Use the warmth of your hands to help along stubborn creamsicle. When completely rolled, transfer to a loaf pan, or something secure that it can now return to the freezer in.

You will have LOTS of extra batter. You can either roll all of it, or what I do, is pour layers in tin pans- 9 by 13's, loaf pans, round ones, you name it.

Enjoy!

Now, my Mother actually made these for me and sent them down to Florida via a student who was home in Minneapolis for the weekend. They surprisingly arrived in great condition! I've been sneaking them from the freezer a few times a day, they are that good! The recipe is from a cookbook called "A Taste of Tradition" by Tamar Ansh. 

Chocolate Crinkle Cookies

2 cups potato starch

3/4 cup oil

3/4 cup cocoa

2 cups sugar

4 eggs

2 tsp. vanilla

2 tsp. baking powder

2 cups powdered sugar for rolling

Mix oil, cocoa and sugar. 

Beat in eggs, one at a time. 

Add vanilla.

Add in dry ingredients and chill batter for several hours, or overnight. 

Preheat oven to 350

Roll batter into 1 inch balls and roll in the powdered sugar until completely coated. 

Bake on parchment paper for 10-15 minutes until just starting to crinkle.

As I said, they freeze amaaaaazingly!

Welcome to Gluten Free a la mode - where I will be posting delicious, easy (most of the time) recipes that cater to those who stay away from gluten. Everything I make will be kosher, too.