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Thursday, October 30, 2008

Stuffed Cabbage with Quinoa + Roasted Sweet Potato

Gluten free vegan stuffed cabbage with quinoa stuffing
Quinoa stuffed cabbage. How's that for nontraditional?


It was a dark and stormy night... 

Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled?

Chapter 1.

The tight blue tiled kitchen glowed in the afternoon sun that slatted through the western facing junipers and spilled across the cupboards in a honeyed glaze so dazzling she had to lower her eyes to keep from squinting like a cowboy as she grabbed a frayed dish towel and cracked the oven door. The scent of sweet potatoes, apples and onion laced with garlic, nutmeg and cinnamon filled the room. She tugged her worn wooden spoon from the mustard crock and stirred the tender jewels bathed in apple juice. For the first time in days she felt connected to something tangible.

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Wednesday, October 29, 2008

Karina's Kicked Up Colcannon Recipe

colcannon
An Irish classic- colcannon. Mashed potatoes with a twist.

Traditional colcannon is an Irish potato recipe thick with cream and sticks of butter. If served for the Celtic New Year, a bowl of colcannon might include a lucky coin hidden in its pillowy depths; the charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune. 

My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes.

Because when it comes to this turning-back-the-clock dark and spooky time of year nothing beats a good potato recipe. 

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Sunday, October 26, 2008

Gluten-Free Pumpkin Pie Recipe

Gluten-Free Pumpkin Pie Recipe
Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details. First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving). Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly. Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. 

Then you're screwed.

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Wednesday, October 22, 2008

Karina's Enchiladas Win the Whole Foods Budget Recipe Challenge

Whole Foods Budget Recipe Challenge Winner Karinas Sweet Potato Black Bean EnchiladasEnchiladas photo courtesy Whole Foods Market © 2008

I am very excited to announce that my recipe for Sweet Potato Black Bean Enchiladas has won the Whole Foods Market Budget Recipe Challenge. Thank you all who voted for the recipe- and highlighted this gluten-free vegetarian entry. I am overwhelmed by the support. Over 1,300 of you took the time to vote! And I appreciate it with all my heart.

Congrats to the other talented finalists who participated with their mouthwatering array of unique dishes- Jaden of Steamy Kitchen, Rachel of Coconut & Lime, Hannah of Bittersweet, Michael of Cooking for Engineers and of Katy of Sugar Laws. Your recipes rocked.


To celebrate I am going to give away:

Five $25 Whole Foods Market Gift Cards!

To participate in this random drawing leave a comment below.


Five lucky winners will be picked out of hat
by my favorite little burro, Sparky
on Friday October 31st.



Good luck!

Contest is closed- Sparky picked the winners-
see the winners here.


Here is the winning recipe on Gluten-Free Goddess:

Sweet Potato Black Bean Enchiladas

Thursday, October 16, 2008

Cider Roasted Vegetables

A pan of fresh vegetables ready for roasting
Roasted vegetables are an easy, fit for company favorite.



Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at cocktail hour and cut up heaps of vegetables, sipping wine and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.


Cider Roasted Vegetables

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375 degrees F.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced cloves


Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar
1 cup natural apple cider
1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables.
Add crumbles of goat cheese, if you like.





More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.



Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

 


Friday, October 10, 2008

Gluten-Free Pumpkin Bundt Cake

A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

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Tuesday, October 7, 2008

Tastebook- Karina's Kitchen Recipe Collection

Karina's Kitchen- Gluten-Free Recipes Tastebook


I am excited- and pleased- to announce that I have just produced three Tastebook cookbooks:


Karina's Kitchen - 100 favorite recipes from my kitchen to yours

Karina's Vegetarian Table - A collection of vegetarian favorites from Karina's Kitchen

Karina's Vegan Table - A collection of vegan favorites from Karina's Kitchen


What is Tastebook?

As soon as I heard about Tastebook I was intrigued. iTunes for recipes? Count me in. For those of you new to Tastebook here's the scoop. Tastebook is an on-line publishing platform that lets you create beautiful, hardcover cookbooks (perfect for food bloggers and handy for cooks who find their culinary inspiration online).

With the holidays fast approaching- and with it the gift-giving season- I decided to create a recipe collection for gluten-free families, entitled Karina's Kitchen- for every family who cooks gluten-free, by necessity or by love.

For my omnivorous readers- I've chosen 100 recipes for the Karina's Kitchen Tastebook- my personal favorites- and the most popular recipes here on Karina's Kitchen. From Flourless Chocolate Cake to Buckwheat Chocolate Chip Cookies, from Kicked Up Mac & Cheese (and the dairy-free vegan version, too) to my Sweet Potato Rancher's Pie there are recipes in all categories including appetizers, soups, salads, chicken and beef dishes, seafood, brunch and muffins, cakes, cookies and brownies. I also include specific tips for substituting problematic ingredients- such as eggs and dairy. Almost all recipes featuring chicken or beef include a vegetarian option.

For my vegetarian readers Karina's Vegetarian Table features over 85 personal favorites- all ovo-lacto vegetarian recipes.

For vegans I have collected 50 vegan recipes from Kitchen Kitchen- some of the most popular recipes on the blog- and every one is- you guessed it- a gluten-free vegan favorite. Check out Karina's Vegan Table here.

In order to add or subtract recipes and edit a Tastebook you'll need to join Tastebook (it's free). You can then import my recipes into your Tastebook (search with the term "gluten-free" and mine will come up); this allows you the ability to mix and match with thousands of other recipes on Tastebook, and import your own personal favorites. Like iTunes. For recipes.

I love the dynamic nature of this project. It's a living cookbook that can be added to and updated, reflecting the spirit of my blog and its interactive nature.

Here is the cookbook's dedication:

This gluten-free recipe book is dedicated to the kind and generous readers of Karina's Kitchen blog- Recipes from a gluten-free goddess. Without your lively feedback and support I would be just another cook wrestling with xanthan gum in her humble kitchen.

So that's what I've been up to, behind the scenes. I hope you enjoy it!



Friday, October 3, 2008

Gluten-Free Mexican Recipes: The Flavors of Santa Fe

New Mexico Sky- My View
The Land of Enchantment


I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. It's true. And it's seductive. Some might even say, magical.

But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.

New Mexico enchants her visitors.

It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.


Fresh fire roasted green and red chiles.


My Santa Fe + Mexican Recipes



Bakery and Bread

Pear Polenta Muffins
Pumpkin Raisin Cake
Quinoa Pumpkin Cookies
Rustic Strawberry Cobbler Cake
Strawberries Citronge


More Tex-Mex and New Mexican Recipes from Food Bloggers:

Green Chili Sauce - Salsa Verde from Kitchen Parade
Chile Rellenos Bake from Kalyn's Kitchen
Tangerine and Jicama Salad with Garlic and Cilantro from Pinch My Salt
Turkey Green Chile Chili from Perfect Pantry
Carnitasfrom Simply Recipes
Roasted Green Tomatillo Salsafrom Andrea's Recipes
How To Roast Your Own Green Chiles from Elise at Simply Recipes
Chipotle Chili from Cooking with Amy
Creamy Mexican Chayote Soup from FatFree Vegan Kitchen
Homesick Texan's Carnitas Houston Style
Mexican Grilled Corn from Food Blogga
Three No-Cook Summer Recipes from Farmgirl Fare
Guacamole Deviled Eggs from Coconut and Lime