Category Archives: easy

Cashew Corn Chowder with Cilantro Cream

So as you know (or may not know) I love love love Pinterest.  Just like almost every other girl.  And just like almost every other girl, I pin mouth watering recipes… Like this recipe for Cashew Corn Chowder with Cilantro Cream.





Since my sweet hubby gave me a Blendtec a month ago (eeee I’m up to 50 uses on it already!!!), I have been itching to try this recipe.  I mean come on, creamy chowder made with cashews instead of cream?  A cream made with cashews instead of dairy?  I’ve been reading every where in blog land how soaked and blended cashews mimic dairy, but I had yet to try it.




Until… I discovered that Alta over at Tasty Eats at Home was hosting Adopt A Gluten Free Blogger – a  super fun party where GF bloggers “adopt” another GF blogger and recreate at least one of their recipes.




I chose Sarah from My New Roots who, of course, created the Cashew Corn Chowder.  Sarah’s blog is wonderful.  It features fresh nutrient rich ingredients and drool worthy photographs.  She is also a holistic nutritionist so her recipes are chock-full of super foods that fuel your body and leave your taste buds begging for more.




This corn chowder was ridiculously easy to make and can easily be adapted to your taste preferences.  (Like… basil can easily substitute the cilantro, canned corn for fresh, etc).  It also freezes beautifully and reheats wonderfully.  




So what are you waiting for??  Check out Sarah’s recipe for Cashew Corn Chowder and get cooking and blending!  🙂




Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Healthy Mint Chocolate Mousse

I’m back I’m back I’m back!  Did you miss me?  I think I missed you… just a wee bit 😉
 

So here’s what I’ve been up to/ MIA here on The GF Wife: 
 

 

*Marathon training: just ran 20.5 miles this past Saturday.  
 

I. Am. Beast.  (slow beast)
 

*Work.
 

*I volunteered to be the Ombudsman for USCG Air Station SF and there’s lots of work needed to improve that program.  And soon I have to do formal training for it.  (Oh, and the Command took me out to lunch a couple weeks ago!)
 

*Beau is away for training.  So it’s just myself, the pups, and crazy kitty for a month and a half.
 

*Beau also gave me a honey-to-do list.
 

*I finished watching seasons 7 & 8 of Grey’s Anatomy.  Obviously more important than the honey-to-do list.
 

*AND Beau bought me a Blendtec!!!!!!!!!!!
 

 
Which leads me to one of my new favorite desserts that can be whipped up in no time.  Healthy Mint Chocolate Mousse Pie with a chocolate cookie crust!  
 

 
I shared this dessert with my friends the other week… and they loved it!  The crust didn’t break when I cut it and it complemented the mousse oh so perfectly.  
 

 
And I bet you have no idea that its secret ingredient is… 
 

drum roll… 
 

tofu!  😉
 

 

The Mint Chocolate Mousse recipe is lightly adapted from my favorite vegan dessert blogger Chocolate Covered Katie.  She’s a genius.  Seriously.
 

 
Ingredients for cookie crust (adapted from Gluten Free Baking Classics):
 
1/4 cup brown rice flour
 

2 Tbs oat flour
 

1/4 cup cornstarch
 

3 Tbs tapioca flour
 

1/4 cup sugar
 

1/4 cup cocoa powder
 

1/2 tsp xanthan gum
 

dash sea salt
 

5 Tbs cold butter/ vegan butter
 

1 tsp vanilla extract
 

 
 

Ingredients for mint chocolate mousse:
 
1 package (12-14 oz) firm organic tofu
 

1/4 cup + 2 Tbs cocoa powder
 

4 Tbs coconut oil
 

1/4 cup agave
 

1 tsp vanilla
 

1/4 tsp peppermint
 

dash sea salt
 

 
Method:
 

 
1.  Place all ingredients for cookie crust (except for vanilla extract) into Blendtec or food processor and pulse until it looks like coarse cornmeal.
 

2.  Add extract and pulse until it starts to form a dough.
 

3.  Lightly oil a pie dish and press the dough into an even layer in pan.
 

4.  Bake at 350 F for 18 minutes.
 

5.  Let cool completely.
 

6.  When crust is completely cool, combine all ingredients for mousse to Blendtec and pulse until completely mixed together and smooth.
 

7.  Fill pie crust with mousse and place in fridge until firm!  (Or just eat it right then.  Or out of the Blendtec container.  Not like I do that or anything…)
 

8.  Enjoy your healthy guilt-free treat!!!!
 
 

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Strawberry Rhubarb Crisp

  This past weekend Beau and I took a trip “down south” to Gilroy where we attended the Annual Garlic Festival!  We watched a cooking competition, ate garlic sweet potato fries, and tasted garlic ice cream… which was actually really good!

  After a few hours it got really crowded there so we decided to drive the long way home on scenic highway 1.  On our way home we stopped at a local strawberry farm and picked strawberries!  There were so red and juicy and sweet mmm.  We also found a local farm stand and came home with this bounty of freshness:

  But one thing’s for sure- when you pick fresh strawberries they don’t last too long.  So I needed to come up with a quick and easy way to enjoy them.  Crisps and cobblers are one of my absolute favorite desserts so I decided why not make a fresh strawberry rhubarb crisp!

Fruit crisps are one of the easiest and quickest ways to prepare a dessert.  They’re perfect for serving guests as well as settling your sweet tooth without all the guilt.  I make my crisps with next to nothing sugar.  Most recipes out there call for 1 cup plus of sugar just to coat the fruit.  Fruit is already loaded with sugar so why add more?  It tastes so much better without the added sugar.  Trust me.

Ingredients (for fruit mixture)

2 pounds strawberries, washed, leaves removed, sliced
2-4 stalks green rhubarb sliced to 1 inch thickeness (I only had 2 but I wish I had more for some tartness!)
raspberries (optional)
2 Tbsp sugar
1 Tbsp cornstarch
Ingredients (for crisp topping) (I actually halved this recipe because I didn’t have enough ingredients on hand!  Feel free to make as little or as much as you’d like!)

2 cups gf flour mix (1 cup rice flour, 2/3 potato starch, 1/3 tapioca flour)
1/2 cup brown sugar (or less!)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp xanthan gum
2/3 cup cold dairy free butter substitute such as Earth Balance (or regular butter) cut into chunks







Method:
1.  Place sliced fruit in large bowl and mix in sugar and cornstarch until fruit seems coated.  Place into 9x 13 in glass baking dish.
2.  Measure out your flours, spices, and xanthan gum and mix in bowl.
3.  Add your butter of choice and using a pasty tool or fork, mix butter and flour until it resembles coarse corn meal.
4.  Sprinkle topping onto fruit.
5.  Bake for about 45 minutes.  Serve warm or cool, top with homemade ice cream, and Enjoy!

Or serve for friends over for dinner!  Our neighbors loved it!  🙂

 




Linking up at these Fabulous Parties:


 Made It By Monday @ Baked in the SouthMade from Scratch Monday @ Living with Food Allergies and Celiac Disease Mangia Mondays @ Delightfully Dowling, Tuesday Time Out @ Reasons to Skip the Housework Tuesday Talent Show @ Chef in TrainingCrazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free HomemakerAllergy Free WednesdaysSweet Treats & Swanky Stuff @ Something SwankyAnything Goes Linky @ Bacon Time with the Hungry Hypo 

Roasted Rosemary Potato Bites

  Looking for an easy dinner side dish?  Or for breakfast?  Brunch?


 Look no further!



  These Roasted Rosemary Potato Bites are sooo yummy and easy to make.  Take five minutes to prepare them, then pop them in the oven for 45 minutes!  They’re perfect alone or dipped in ketchup {mmmm ketchup how I love thee}


Ingredients
5-10 organic red potatoes chopped into bite size chunks (I chop enough to fill a 13×9 baking dish)
extra virgin olive oil
rosemary (fresh or dried)
thyme (fresh or dried)
sea salt
pepper
hot pepper flakes (optional)



Method
1.  Preheat oven to 425 F
2.  Place potato bites in 13×9 glass baking dish.  (Potatoes seem to stick less to glass dishes)
3.  Drizzle generously with EVOO and season generously with rosemary and thyme.  Sea salt and pepper to taste!
4.  Give a good stir to make sure potatoes are covered in yummy goodness and place in oven.
5.  Bake for about 40 minutes, stirring every 10 min so that potatoes don’t stick too much to dish.
6.  Once they seem done, broil for a few minutes to get them nice and crispy!  Enjoy!  





I’m partying at these blog parties!

AllergyFreeWednesdays

Ladybird Ln

Cannelli Bean Salad with Artichokes and Walnuts

  I have decided that every Thursday is going to be dedicated to sharing easy and healthy snacks, meals, and everything in between {like dessert!}.

  The reason you ask?

  I’d like to help my awesome coolio Dad learn how to cook.  He makes tasty scrambled eggs, and wraps, and… well, that’s about it!  So here is my attempt, across the country, to teach him how to cook and prepare meals for him and my Mom.

  Enter: Cannelli Bean Salad.
  This bean salad literally took me 5 minutes to prepare this afternoon.  With all my marathon training (and Blogilates workouts feel the buuurrrn!) I needed something to tide me over before dinner.

  This appetizer/ snack/ side dish is super easy to make and so flavorful.  It’s great for hot summer days or days when you just don’t feel like cooking.  Just under 5 minutes of prep and you have a high protein dish with a dash of healthy fats and vegetables.

Ingredients
1  can cannelli beans aka white kidney beans (you could sub chickpeas as well)
1/2 red pepper diced (or any kind of bell pepper)
3/4 cup walnuts
1/2 can artichoke hearts cut-up
1 Tbs lemon or lime juice
2 Tbs olive oil
handful fresh basil and/ or cilantro
salt and pepper to taste

Method
  Rinse and drain beans.  Chop your red pepper and artichokes and transfer to bowl.  Add beans, lemon or lime juice, olive oil, walnuts, and herbs.  Season with salt and pepper to your liking!

  Now wasn’t that easy?!  This bean salad is so fresh and colorful and packed with all good stuff for your body.  Go make some and keep it always on hand.  Such a great alternative to other snacks out there!

  Good luck on your first “cooking” challenge, Dad!     😉