Monday, May 31, 2010

Faux Fried Ice Cream

So I'll be the first to admit that I am not great at gluten free cakes--at least not since omitting eggs from our baked goods. This ice cream cake-ish dessert works just great for us for birthdays.

Faux Fried Ice Cream

2 cups gf/cf cereal (corn flakes, rice puffs, or a mix)
1/4 c. shredded coconut (unsweetened)
1 tsp cinnamon
1/4 c. turbinado sugar
1/4 c. coconut oil
coarsely chopped almonds
*1-2 pints of Turtle Mountain Purely Decadent or Luna and Larry's Coconut Bliss icecream (I used 1 1/2)
gf/cf caramel syrup
gf/cf chocolate syrup

Crush cereal, turbinado sugar, coconut, cinnamon, and coconut oil in the bottom of a deep dish pie pan or 8"x8" baking pan, lightly greased. Bake at 350 degrees for 12 minutes. Spread ice cream over cooled crust. Drizzle syrups and nuts over ice cream. Freeze well. Remove from freezer a few minutes before serving and use a knife dipped in water to cut. Serves 6-8.
*You can experiment with different flavors--mint is fun.

Saturday, May 29, 2010

zucchini and sweet onion saute

Okay, so this is as simple as it gets--so simple, you're probably wondering why it even gets its own post--what can I say? I love zucchini fresh from the garden! This was my favorite breakfast last summer, believe it or not. We picked our first two yesterday. Care to guess what we ate with dinner? Costata Romanesco is my all time favorite zucchini-type to grow and eat! The scalloped edges are pretty in any dish...

3 tsbp cold pressed olive oil
1 sweet onion, sliced
4 zukes, sliced
salt and pepper to taste

Heat olive oil over a med flame (love my cast iron skillet for this, by the way). Throw in onions and zucchini. Stir to separate zucchini slices. Place a lid on skillet. Stir every minute or so until onion is translucent and zucchini is tender. Salt and pepper to taste. Eat.

Tangy Coleslaw

The best gluten free foods are naturally gluten free! I had never been into "slaws" before trying a home made one. Slaws made at home are not limp, soggy things. No, they are vibrant, colorful and yum-o. Perfect for that summer BBQ.

1/2 head of red cabbage, shredded
2 carrots, finely shredded
2 apples, thinly sliced
6 radishes, thinly sliced (or shredded)

1/2 c. fresh orange juice or pear juice
1 lime, juice of
2 tsp honey
2 tsp apple cider vinegar
2 tsp coconut milk (thai kitchen) or rice milk
6 tbsp cold pressed olive oil
1 tsp grated ginger
1 tsp sea salt
1/2 tsp pepper

Whisk dressing ingredients in a bowl. Add to slaw. Toss. Keep chilled. Serves 6.