Laura's Best Recipes: Gluten Free Recipes Archives

Crispy Kale Chips

January 23, 2011 4:32 PM

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Crispy Kale Chips

This photo is deceiving (not to mention disturbing as I hate seeing a chip on one of my favorite Vietri bowls...:-( This looks like a very healthy bowl of greens... but in actuality it's what I had for a snack during the NFC Championship game.

Kale chips are so easy to make.. and they are light, super crispy and completely addictive! Move over potato chips... I'll take these anytime. Even if you don't like greens.. don't like kale... don't like anything - just try these. Like potato chips, they are good seasoned with just about any kind of salt or spice. I like mine with truffle salt or a very good quality sea salt. You can also use flavored olive or truffle oil... whatever strikes your fancy! These are also good if you crumble them over popcorn.. or better yet eat the chips instead of popcorn!

Ingredients:

1 bunch of kale leaves(any kind works), stems removed and ribs cut out
1-2 TBSP extra virgin olive oil
sea salt

Preheat oven to 300 degrees

Wash and dry kale leaves. Make sure red ribs are removed (they can be kind of chewy). Toss in olive oil and gently use your hands to lightly rub oil onto leaves. Lightly sprinkle with salt or seasoning.

Bake in oven for about 20 minutes or until crisp.

Inhale! At least that's what I did.... in fact maybe make two bunches of kale....

Cheers!

Friendship and Chocolate-Espresso Torte with Raspberry Sauce

November 10, 2010 6:54 AM

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Friendship and Chocolate-Espresso Torte with Raspberry Sauce

Recipe from Sunset Magazine

A couple of weeks ago we invited some very close friends up to our house for dinner. When we planned the dinner, we had no idea it would be one of our last together as Colorado residents. The evening before they arrived, our friends Craig and Stacy's house sold and they announced they were moving to Washington State.... at the end of November! Happy for them.... sad for us. I guess now we have a very good reason to visit them out west.

Craig and Stacy will be missed by us and countless other friends in the Boulder area. My husband has been friends with Craig for... well... let's just say long enough that we have lots of old photos of them in bad 80's attire.. and really bad sunglasses. It took a lot of restraint to not share some of those photos in this post. Such good material.... I think I deserve a medal.

Ok, forget the medal....

I just couldn't resist.

Stacy is always the gracious guest and arrived with some beautiful flowers and long sprigs of fresh mint from her garden and this wonderful chocolate-espresso torte. She cheerfully announced the torte was "gluten-free." Cool! Healthy chocolate torte! Woo Hoo! No, she didn't say "Calorie-free" but who cares... it looked really good. We opened a bottle of champagne and toasted their next big adventure.

We enjoyed a nice dinner with Craig and Stacy and our other "best couple friends" Pete and Pam. Pete and my husband also go way back to the era of bad clothes. The three guys worked out together, skied together, mountain biked, camped and drank lots (and lots) of beer together. As couples, the six of us have been on countless weekend adventures during any season, shared many holidays and drank lots (and lots) of wine together. They all made the long journey to be at our wedding in Kauai.

They were my co-conspirators for my husband's big surprise 50th birthday party last year.

We nick-named Pete "Marty Stewart" because he's a great chef, gardener and even brews his own beer. The man has a bee house and harvests his own honey for Pete's sake (no pun intended.) His wife, Pam is equally brilliant in every way as she is beautiful. In fact, if given the chance I think Pam and I could solve most of the world's problems. At least that's what we think when we start visiting over a glass of wine. Pete and Pam are absolutely perfect for each other.

So, you get the picture. These are rock-solid friends who never waver. No drama, no fall-outs. They would do anything for you.... The kind of people who you always enjoy being around. Oh, and the fun we've had....

Think Big Chill.. but without Jeff Goldblum and all the dramatic side stories.... and with much better food!

But back to the chocolate torte. Following dinner, Stacy prepared a slice for each of us. The plates were beautifully prepared with a layer of raspberry puree on the base of the plate, a dense slice of the chocolate torte and garnish of a few berries and fresh mint springs. It was beautiful and delicious. Actually, I should say it was so delicious I forgot to take a photo of it... too busy inhaling each dense chocolate bite. Every bite as rich and flavorful as their friendship. It was also the perfect ending to yet another great evening with truly special people. We're lucky they've put up with us all these years.

Cheers Craig and Stacy.... we'll miss you!

Chocolate-Espresso Torte - The Recipe

Yield: Makes 12 servings

Ingredients

About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed

Preparation

1. Butter and flour an 8-inch cheesecake pan.

2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

3. In a bowl, beat eggs and whisk in chocolate mixture until well blended. Pour into cheesecake pan.

4. Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

5. Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

6. Spoon raspberry sauce equally onto plates. Sauce will create a "bed" for the torte. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs.

Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately in airtight containers.

Pan Fried Trout with Summer Vegetables

July 26, 2010 4:51 AM

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Pan Fried Trout with Summer Vegetables

This recipe is wonderful on a summer night. It doesn't take long to prepare but will appear like you spent a lot of time on it. When I have friends over for dinner on a busy weeknight, I prepare this and usually get a lot of "ooh's" because it's so colorful and fresh-looking. This is one of my go-to dishes when I want to make something special but don't have a lot of time.

Use two skillets to cook this quickly, or cook it in two batches, keeping the first batch in a warm oven until ready to serve.

Serves 4

Ingredients
4 8-ounce fresh whole brook or rainbow trout, cleaned and boned with heads and tails intact
12 fresh basil leaves plus 6 thinly sliced fresh basil leaves, divided
12 sprigs fresh Italian parsley
4 tablespoons olive oil, divided
6 cloves garlic, peeled and thinly sliced, divided
5 small plum tomatoes, seeded and chopped, divided
2 medium zucchinis, trimmed and chopped, divided
1 cup frozen petite yellow corn kernels, divided

Rinse and thoroughly dry the trout inside and out with paper towels. Fill each trout cavity with 3 fresh basil leaves and 3 sprigs Italian parsley. Using kitchen twine, tie each trout cavity closed. Season each trout with salt and pepper.

Heat 2 tablespoons oil in 2 large skillets each over high heat until the oil begins to shimmer. Add half the garlic to each skillet and cook, stirring, for about 3 minutes. Remove the garlic from the oil and discard.

Place 2 trout in each skillet and cook until brown and slightly crisp, about 3 to 4 minutes per side. Reduce the heat to low and add about half the vegetables and half the thinly sliced basil leaves to each skillet; simmer until the vegetables are cooked but still firm and the fish flakes easily with a fork, about 8 to 10 minutes. Transfer the cooked fish and vegetables to a platter and serve immediately.

To watch me cook this dish, see this quick video from Good Bite

Mediterranean Chicken

February 10, 2010 6:14 PM

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Mediterranean Chicken

Recipe and photo reprinted with permission by Chef Dawn Viola
www.wickedgooddinner.com

Dawn Viola of "Wicked Good Dinner" is an award-winning chef and food-writer. She recently won the 2009 Crisco National Apple Pie Championship (professional division) for her wonderful Vanilla Vanilla-Bean Roasted Apple Pie. Dawn has also appeared on Food Network, Fox News, Martha Stewart Radio, Cooking with Emeril and has been featured in Desserts Magazine.

She has graciously agreed to be a contributor to my website and I'm thrilled! Her recipes are original and always use high quality and fresh seasonal ingredients. Thank you Dawn!

Servings: 6 single portions
Method: Roasting
Allergy Info: Soy-free, gluten-free, wheat-free, dairy-free
Prep time: 15 minutes
Cook time: Approximately 45 minutes

Ingredients:

6 Chicken legs with thighs
20 Kalamata olives, pitted, chopped - you can use all of one kind, or a mixture
2 Lemons, zested, then sliced, skin and pith removed
2 Roasted red peppers, chopped
12 cloves Garlic, crushed
1/4 cup Olive oil
1 tablespoon Fresh rosemary leaves (about 2 branches)
1/2 cup Apricot preserves
1/4 teaspoon Sea salt (plus more to taste)
Pinch of red pepper flakes (or to taste)

Directions:
Preheat oven to 400 degrees F.

Place chicken in a large roasting pan, without overlapping. Loosen the chicken skin with your fingers, without completely separating the skin from the chicken, creating an air pocket between the meat and skin.

Create the stuffing:
In a separate bowl, mix the olives, lemon zest, lemon slices, roasted peppers, garlic, olive oil, rosemary, and apricot preserves. Add 1/4 teaspoon of salt and stir. Taste for seasoning and add more salt if needed. Add red pepper flakes to taste.

Divide the stuffing mixture into 6 parts and stuff under the chicken skin, covering as much surface area of the meat as possible. Rub any remaining mixture over the top of the chicken.

Sprinkle the top of each chicken leg with sea salt.

Roast in the oven for 45 minutes, or until a meat thermometer reads 160 degrees when inserted into the thickest part of the chicken thigh. Allow to rest for 10 minutes -- the chicken will come up to 165 degrees.

Chef's Notes:
Serve with couscous and honey glazed carrots with local orange blossom honey.

This recipe is also great with chicken wings and drummettes. Chop ingredients slightly smaller, about 1/4" pieces, and smother the wings and drummettes in the stuffing instead of placing it under the skin, then bake for 25 minutes.

Prawn and Scallop Ceviche with Heirloom Tomatoes

October 5, 2009 7:41 AM

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Prawn and Scallop Ceviche with Heirloom Tomatoes

Recipe and Photo by Chef David Wells - Grandma Dave

www.grandmadave.com

When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave. I've known Dave more than twenty years and have enjoyed every moment of our friendship. During those years, I've watched in awe as he's cultivated his passion as a chef into a business that also focuses on assisting people with any level of nutritional concern - from losing a few pounds to terminal cancer. Bottom line, he's one of those incredible people who just makes your life better by knowing him.

Grandma Dave at Fundraiser for WomenCARE cancer organization

As a chef, his resume is packed with impressive accomplishments . . . from his education and instruction at the nation's finest culinary academies to his days as a personal chef for celebrities and powerhouse CEO's. But what is truly impressive is his cross section of knowledge in nutrition, personal training and culinary arts.

This year he launched a new website that includes very informational step-by-step videos of his outstanding recipes. Please check it out and bookmark it to visit often. You'll thank me for the recommendation. Also, look for his incredible line of organic spices and marinades at Whole Foods and other fine gourmet food retailers. If they don't carry them. . . ask the Manager of the store to order products by Grandma Dave.

And Dave . . . a big virtual hug to you for being who you are and for allowing me to share your recipes on this website!

The recipe:

Cooking time: zero (8-hour marinade required)

(It is recommended that all seafood be wild, fresh and ingredients be certified organic)

Serves 6

Ingredients:

8 ounce prawns

8 ounce scallops

16 ounce lime juice

1 finely chopped jalapeño

1 medium yellow pepper, 1/2 inch dice

1 medium red pepper, 1/2 inch dice

3 tablespoon cilantro, chopped

1/2 a jar of “Grandma Dave's” Latin Spice Blend

10 Heirloom tomatoes, seeded and diced into 1/2 inch pieces

1 medium avocado, 1/2 inch dice

Salt and pepper to taste

Method:

Step 1: Dice seafood into 1/2 inch pieces and combine with all other ingredients - except avocado and tomato

Step 2: Marinate in lime juice for at least 8 hours in REFRIGERATOR

Remove completely marinated Ceviche from refrigerator. Drain any excess

lime juice

Step 3: Add avocado and tomato and gently mix well

Recently in Gluten Free Recipes

Crispy Kale Chips

Friendship and Chocolate-Espresso Torte with Raspberry Sauce

Ingredients

Preparation

Pan Fried Trout with Summer Vegetables

Mediterranean Chicken

Prawn and Scallop Ceviche with Heirloom Tomatoes

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