Tag Archives: gluten free

Raspberry Swirl Chocolate Torte with Pecan Crust

Yield:
8-10 servings

Passover desserts can really be the worst. Canned macaroons. Dry cake. And while I know many people who love it, super rich flourless chocolate cake is just not my thing. I don’t enjoy how dense it is, even if i love chocolate. And I do love chocolate.

chocolate raspberry torte for Passover

Instead of the traditional, flourless chocolate cake, I wanted to create a chocolate dessert that was a bit lighter, while still remaining rich and chocolaty. The raspberry jam adds a slight tang to the torte, and pecan crust lends a nice crunch. I literally could not stop eating this, and so I gave it to my neighbors to eat instead. Suckers.

Note: After you bake the pecan crust it might look a little funny, like it didn’t work – almost a little too bubbly. I was also worried when I made it, but it is totally fine. I would also recommend topping your torte with fresh raspberries and even a few sprigs of mint for an extra beautiful presentation.

SONY DSC

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Raspberry Swirl Chocolate Torte with Pecan Crust

Posted on March 19, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Masala Lamb Stew with Creamy Coconut Quinoa

Yield:
4-6 servings

Passover is the holiday I plan for all year long, partially because I hate it so much. I loathe giving up my beloved bread and pastry for an entire week, though usually my thighs thank me for the brief respite. Nevertheless I seek inspiration everywhere: in cookbooks, online and out and about when I am eating.

masala lamb stew w quinoa1

This recipe was inspired by a dish my husband and I ate in Los Angeles back in December at a downtown restaurant called The Industriel. I have never been much of a quinoa fan, but when I tasted their braised lamb served with rich walnut-quinoa porridge cooked in milk, I knew I had to try and make a version for myself. Cooking the quinoa in coconut milk adds a richness and heartiness to the quinoa that I really enjoyed, and it was almost like I was eating rice or pasta with my stew. Almost.

masala lamb stew w quinoa2

If you aren’t a fan of Indian spices, you could also try a more Middle Eastern flare my replacing the masala with Ras-el-hanout or harissa, which would also pair nicely with the creamy coconut quinoa. And despite my kvetching over the lack of carbs, this dish is absolutely delish, Passover or not.

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Masala Lamb Stew with Creamy Coconut Quinoa

Posted on March 12, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Oatmeal Lace Cookies

I am over the snow and so is the rest of Boston where I live. Each morning I wake up hoping that just a little bit of the snow melted and maybe, just maybe there would be one strand of grass in sight. Each morning I wake up and I am disappointed that not only has the snow remained taller than I am, but it is so cold that besides work there is very little to get me out of the house.

oatmeal lace cookies1

At the start of this crazy Boston winter I vowed not to fall into a string of baking days. In fact, I started by focusing on cleaning out closets, organizing my computer, and catching up on laundry. I met up with friends to go on walks, took the dog to the park, and shoveled more snow than I knew could even fall from the sky – and I’m Canadian.

oatmeal lace cookies2

As the days got colder and the snow continued to grace us with its presence baking seemed like the only logical thing to do. Beyond the fact that standing near the oven would help me stay warm in my freezing apartment, I wanted to bake something for my co-workers. Smiles in Boston are hard to find right now and these cookies, these cookies certainly helped.

They are so crunchy yet delicate, sweet with a hint of saltiness. Did I mentioned they are non-dairy and gluten-free too!?

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Oatmeal Lace Cookies

Posted on March 9, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Hanukkah 2014 Soom Tahini + Cookbook Giveaway

Soom Foods Delicious Giveaway

What do we love as much as Jewish food?
a) edible gifts
b) free cookbooks
c) Hanukkah presents
d) all of the above

For our Hanukkah 2014 giveaway we’re celebrating in three’s! For our grand prize winners, we’re teaming up with Soom Foods, a great new 3-sister kosher tahini startup, to share 3 delicious chocolate-sesame tahini sample packs with our readers.

One lucky runner-up gets a Jewish cookbook 3-pack, featuring Balaboosta, The Kosher Carnivore, and the great gluten-free Nosh On ThisEnter now! Some of the options let you enter every day.

a Rafflecopter giveaway

Hanukkah 2014 Delicious Giveaway

Posted on December 3, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Gnocchi

Yield:
2 servings

With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and seasonal produce are the most delicious and healthier to boot. Let’s put the healthy back into the new year and cook fresh, seasonal foods and this butternut squash gnocchi is healthful and delicious. 

gluten-free butternut squash gnocchi

Aviva Kanoff’s new cookbook  “Gluten Free Around the World” comes out November 1, 2014.

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Gluten-Free Butternut Squash Gnocchi

Posted on October 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Zucchini Noodles Two Ways

Yield:
4 servings

I am a total carb-oholic. I love cake, freshly baked bread and I would rather eat a bowl of pasta with butter more than anything in the world. I proudly roll my eyes at any food trends advocated by the paleo, gluten-free and carb-free lovers.

And despite my skepticism for gluten-free trends, it is my obsession with pasta that led me to invest in a spiralizer and try out the zucchini noodle craze. I must admit: zucchini noodles are tasty and satisfying. And with both these zucchini noodle recipes below, I never once felt deprived that my carbs had been stolen away.

zucchini-noodles-2

Like regular pasta, zucchini noodles lend themselves to multiple flavors and interpretations. And they can be an easy go-to, even on a weeknight. Last Monday my dad, my daughter and I strolled to our local farmers market to see what was fresh from the farm. I picked up zucchini, corn, tomatoes and fresh ricotta. We went home, threw them all together. And a new dish was born.

zucchini-noodles-3

My zucchini noodle bolognese was actually a dish I made during Passover. We loved it so much my husband and I both ate two enormous servings. The only thing missing? A large hunk of garlic bread.

Zucchini Noodles with Corn, Tomatoes and Fresh Ricotta, Makes 3-4 servings

INGREDIENTS:

4 medium zucchini

olive oil

salt and pepper

2 ears of fresh corn

1 1/2 cups cherry tomatoes, halved

1 Tbsp butter

1/4 cup heavy cream

3/4 cup ricotta cheese

salt and pepper

DIRECTIONS:

Preheat oven to 400 degrees. Remove corn kernals from cob and spread in a single layer on a baking sheet. Drizzle with 1-2 Tbsp olive oil and salt and pepper. Roast in oven for 10 minutes.

Spiralize zucchini into noodles.

In a large saute pan heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper. Place in a colander to drain off any excess water that the zucchini released.

Add butter to another large pan over medium heat and melt. Add corn, cherry tomatoes, cream and salt and pepper. Cook until cream has reduced slightly. Add zucchini noodles and toss to coat.

Serve with fresh ricotta and fresh basil if desired.

zucchini-noodles-1

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Zucchini Noodle Bolognese

Posted on July 31, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

butternut-squash-mac-1

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Gluten-Free Butternut Squash Mac and Cheese

Posted on June 18, 2014

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Blogger Spotlight: Chosen Bites

Anyone who knows me (or reads this blog) knows I am not the biggest supporter of the gluten-free fad. In fact, I am actively and vocally pro-gluten. Not that I am insensitive towards those with special dietary needs, which is why I chatted recently with Rella Kaplowitz from Chosen Bites to better understand why and how one adjusts to such a diet.  Rella’s creations always look delicious, even despite the lack of gluten. So stay tuned for her gluten-free butternut squash mac ‘n cheese!

Rella head shotOk Rella: talk to me about gluten-free food, diet, and why you chose to jump on the bandwagon.

The short answer is, although I tested negative for celiac disease, gluten makes me really sick. I’ve had stomach problems my whole life, and up until about 5 years ago I figured it was just a way of life. Then a friend of mine mentioned trying a gluten-free diet, and within 6 months I was living “intestinal distress” free! I had also been severely lactose intolerant (like having to take 6 Lactaid pills to eat a scoop of ice cream intolerant) since I was about 15, and about 2 years after being gluten-free I was able to introduce dairy back into my diet. I’ve been eating loads of dairy ever since to make up for lost time.

 What do you think about the fact that gluten-free is now sort of trendy?

There are pros and cons to the gluten-free fad. On one hand, being gluten-free is so much easier now than it was 5 years ago. The market is inundated with gluten-free products, restaurants are catering to gluten-free diets. On the other hand, many people fail to understand the difference between people who are gluten-free by necessity (i.e. gluten makes them severely ill) and people who are gluten-free because it’s a lifestyle choice. When I ingest gluten, I can feel the aftereffects for a few hours or several days depending on how much gets into my system. It’s not a joke—but some people think being gluten-intolerant is fake and aren’t as careful as they should be (like restaurants who serve gluten-free pasta but boil it in the same water as gluten-full pasta).

Is there something you have tried to make gluten-free but just didn’t work?

I can’t seem to recreate a real, NY-style bagel that’s gluten-free. There is something about the crispy outside, chewy inside that just isn’t replicable. Which is very sad considering that is the ONE thing I truly miss since cutting gluten out of my diet. I did make a great pretzel roll recipe. And while it’s not a bagel, I love this coconut blueberry granola recipe as a satisfying breakfast.

coconut blueberry granola

Do you have resources you would recommend to others keeping a gluten-free diet?

There are so many good resources for people who maintain a gluten-free diet.

  • The National Foundation for Celiac Awareness has a wealth of information about celiac disease, gluten intolerance, and a gluten-free resource directory with tons of products and services to help support a gluten-free diet.
  • Gluten-Free Goddess is very kosher friendly since most of the recipes are vegan or vegetarian in addition to being gluten-free.
  • Gluten-Free Girl is an excellent resource for gluten-free baking.
  • Gluten-free products can be expensive, so I order all of mine online (especially gluten-free flours) mostly through Vitacost. Most grocery stores will have what you need but it could cost as much as 50% more.

The one thing I will add is beware of websites offering medical advice. There is a lot of bad advice out there, and you should ALWAYS consult with a doctor before doing anything that might have a health impact.

What’s the best thing to happen as a result of baking and blogging for you?

I love being in the kitchen—at the end of a long day, I find it cathartic to pull out a bunch of ingredients and create something delicious. People laugh when I tell them I de-stress after work by making dinner or baking a batch of cookies, but it’s true! And once I started blogging, it allowed me to share my gift of cooking and baking with others. There is also an unbelievably warm community of food bloggers, especially food allergy focused bloggers.

So…you sell gluten-free, kosher baked goods. What kinds of products do you offer?

You can see everything I offer on my website. I can customize most of my items—they aren’t just gluten-free, they can also be free of other allergens like dairy, soy, corn, tree nuts, and peanuts. Right now I’m primarily selling in the DC area, although I ship orders pretty regularly too.

ginger snap cookie

What’s next on the horizon for Rella and Chosen Bites?

I would love to grow Chosen Bites in to a bigger business selling delicious baked goods that make people forget they have food allergies. However, it’s still a hobby right now—I have a day job that takes up a lot of my time too! So I guess the answer is, I don’t know what’s on the horizon but I’m certainly open to riding things out to see where they lead.

Posted on June 17, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Blintzes

Yield:
14-16 blintzes

Many of us have seasonal associations with Jewish holidays. The High Holidays and Sukkot: crisp, fall weather, a perfect time for a spiritual cleanse before we head into winter, Hanukkah: dark and cold winter, and a holiday of light to brighten the darkness, and of course, Passover: springtime and rebirth to signify freedom from slavery. My personal associations with Shavuot were always about the end of the school year and summer being just around the corner.

blintzes-stamped

As a child, my family usually headed to Atlantic Beach, NY to celebrate Shavuot with my grandparents and revel in the end of another school year. I have fond memories of walking home from shul with my Saba, salty breeze blowing, to devour my Savta’s famous blintzes. The streets in Atlantic Beach are ordered alphabetically and, stomach rumbling, I’d count down: Oneida, Putnam…I just looked at Google Maps, and it turns out the shul was only three blocks away

v at the beach

My grandparents have since passed away, and their house has been sold, but those memories live on. I’d like to think that my Savta would approve of these blintzes, though they are completely gluten-free (sorry, Savta!). The trick to these is a heavy, high-quality crepe pan, to ensure a thin and evenly cooked crepe. I use the DeBuyer Iron pan.

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Gluten-Free Blintzes

Posted on May 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Almond Butter & Jam Mousse Trifles

Prep:
24 hours

Yield:
6 mini trifles

During Passover each year, I really like to keep things simple. My husband and I make mostly the same dishes for our seder, stock the fridge with all our favorite produce and dairy products and try to keep things basic, fresh and delicious. But of course, I also rack my brain trying to come up with fun new ideas that are scrumptious but not too difficult to execute.

Last year I made Rachel Khoo’s cheese and potato nests with brie (no bacon) and this year I am going to make some zucchini noodles with a hearty Bolognese sauce (made with my new spiralizer – have you ordered one yet!?)

pbj-stamp-with-title1

And I also dreamed up a light but delectable new dessert recipe. Of course it isn’t really peanut butter & jelly, since I know most American Ashkenazi Jews don’t eat kitnyot. But it has the same richness as peanut butter and tastes like a bread-less PB&J sandwich. Adults and kids will love it, and it’s a nice break from all the flourless chocolate cake and macaroons.

pbj-stamp2

If you don’t have mini cups, you can use individual plastic cups to make the trifles or also use a large trifle dish for family-style serving. After all, Passover is definitely a holiday all about family. So grab a spoon and dig in!

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Almond Butter & Jam Mousse Trifles

Posted on April 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy