Month: February 2013


Feb
2013

Fruity Salad

categories: Eating In, Gluten-Free Products, Recipes

The credit for this invention goes to my gluten-adjusted husband. We participate in an organic plot-share called Vegeboy (http://www.vegeboy.com/). Every week, the delivery right to our doorstep and at an attractive price, fresh, organic veggies from their farm.

Fruity Salad
A light and zesty salad for a hot day.

 

Ingredients

  • Lettuce
  • Fresh strawberries
  • Fresh (wet) mozzarella cheese
  • Olive oil
  • Lemon juice
  • Balsamic vinaigrette

We often get more lettuce than we know what to do with, so one day my husband invented this salad: fresh strawberries (from Cameron Highlands, usually organic), fresh (wet) mozzarella cheese, and lettuce. Drizzled lightly with a dressing of olive oil, lemon juice, and balsamic vinaigrette. Light and tasty. Great for a hot day.

A variation: use cut up oranges instead of strawberries. Omit the cheese and dress with an Asian-flavored homemade sauce: toasted sesame oil, rice vinegar, gluten-free soy sauce, a little wheat-free miso if you have it on hand, some chilli sauce or paste (check labels), and some raw honey.

Peace,

Daisy


Feb
2013

Eggplant Parmesan

categories: Eating In, Recipes

If you know me, you’ll know that I have barely much time to cook. After a long day’s work and my usual end-of-day stop at the gym, I can *only* execute simple recipes. I have a rule: time I spend directly on dinner on weekdays has to be done within 30 minutes. Hard and fast. No but’s.

Eggplant Parmesan
Three ingredients only required!

Here’s one three ingredient meal that’s so yum: eggplant parmesan.

Ingredients

  • Eggplant or brinjal (3-4 for a whole casserole dish)
  • Extra Virgin (Cold Pressed) Olive Oil
  • Gluten-free marinara (tomato pasta) sauce
  • Parmesan cheese

Cut up a bunch of eggplant, locally known as brinjal. You can add zucchini, mushroom or any other vegetable you have on hand if you wish. Put in baking dish, e.g. a pyrex casserole one. Pour about 5 tablespoons of olive oil and a bottle of gluten-free pasta sauce atop. Check labels for gluten-free-ness of pasta sauces. Muir Glen makes a great organic, gluten-free kind. Layer with a bunch of parmesan cheese. Bake in oven for approximately 20 minutes or to your liking.

Done and done. And delicious. 🙂

Peace,

Daisy