Aloe Lemonade

summer is here.

as always, it brought with it hot temperatures that make me want a cold drink. to me, nothing is more refreshing than lemonade... sweet and tart and fresh and cool. and who doesn't love the sweet memories of childhood lemonade stands, waving and hoping neighbors will stop and pay their quarter for a dixie cup-full to quench their thirst. 

what i don't love is drinking high-sugar beverages. that's just not how i like to consume my calories nor what i like to do to my blood sugar. sooo.... i make my own, and only add in things that are fresh, delicious and good for me. 

the benefits of aloe and lemon juices are amazing and impressive. in this lemonade, their tartness is curbed by calorie-free stevia, adding the perfect amount of sweetness. 

i contributed a post to www.myrecipes.com's blog, you've got to taste this, about this very drink. to read more about the fantastic health benefits of this refreshing concoction, make the jump over to the site.

Aloe Lemonade

1/2          cup freshly squeezed organic lemon juice

1/2          cup aloe vera juice

2             cups water

20           drops liquid stevia

1. Combine all ingredients and stir well. Serve over ice.

Yield: 2 servings.

Berry Oat Scones

one of my favorite things about this time of year is that berries are everywhere. and because they're in season, you don't have to spend six dollars on a scant cupful. here in virginia, we're surrounded by orchards and fruit farms where we can grab a bushel and pick for ourselves. delightful.

i seem to throw them into all sorts of things... ice cream, pies, salads. but i've always been a sucker for a scone. the best of both a biscuit and a muffin, scones are baked with butter and sugar. somehow they make a simple breakfast feel a little fancier.

Berry Oat Scones

150      grams gluten free rolled oats

100      grams superfine brown rice flour

45        grams sorghum flour

45        grams tapioca flour

48        grams (1/3 cup) dark brown sugar

1          tablespoon baking powder
4          teaspoons ground golden flax

1/2       teaspoon ground cinnamon

1/2       teaspoon salt

8          tablespoons (4 ounces) chilled butter

1/2       cup heavy cream

1          large egg

1          large egg yolk
1         cup fresh blueberries and raspberries
Cooking spray
2         tablespoons turbinado sugar

1. Preheat oven to 400`. Combine oats and next 8 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.

2. Combine cream and next 2 ingredients in a medium bowl or measuring cup. Add cream mixture to dry ingredients; stir until combined. Add berries and gently stir to combine.

3. Form dough into an 8-inch circle on a baking sheet coated with cooking spray, using very lightly floured hands. Chill dough for 30 minutes.

4. Cut dough into 8 wedges, leaving room between to spread while baking without touching. Sprinkle with turbinado sugar.  Bake at 400` for 18-20 minutes or until golden brown. Allow to cool completely on wire racks.

Yield: 8 servings.

this one's also based on ruhlman's ratio, a smart way to prepare any baked good, similar to the maple oat nut version i made last month.

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Buddy Cake Pops

boy moms rule.

i love being a mommy of a boy. at my house, it's all about swords and helicopters. soccer balls and monsters. knights and cars. i can't say enough about how great my kid is. (i know, just humor me.) the words that come out of his mouth never cease to make me laugh. he gives the best bear hugs and fits perfectly in my lap to cuddle while we watch a show. he insists on pulling up a chair to help stir whatever i'm cooking on the stove. and hauls around tools and mows the lawn with his bubble blowing mower with daddy when they're working outside. (he's even photographs his food with his little digital camera... i have no idea where he's seen that.)

it's so very sweet and hilarious to see him make little friends. one of my favorite things is to watch and listen to the conversations he has with the other little boys. these funny little social people, talking about trucks and robots and dinosaurs.

one of those friends is owen and he's turning three this weekend. owen is a sweet, gentle little guy who happens to be a big fan of buddy, from the pbs show, dinosaur train. owen's fantastic mommy and my friend, shannon, is a very cool girl with a contagious, happy smile. and she's just kind enough to humor my addiction to cake pops and agree to my offer to bring buddy to owen's party.

these are the days to remember...

Buddy Cake Pops

1       box cake mix (i used betty crocker gluten-free yellow cake mix)

1       (16-ounce) container ready-made frosting (i used betty crocker vanilla)
1       (1-pound) bag orange candy coating morsels
Lollipop sticks
(Styrofoam block)
10     dark chocolate candy coating morsels, cut in half
White Heart Sprinkles (i used wilton)
Blue Diamond Sprinkles (i used wilton)
Eyeball sprinkles (i used wilton)
Green edible ink pen
Black edible ink pen

1. Bake cake according to package instructions. Allow cake to cool completely.

2. Cut the cake into quarters. Finely crumble each quarter of cake in a large bowl.

3. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. (Add more frosting, if needed.) Reserve remaining frosting for another use.

4. Shape cake mixture into 2-inch dinosaur head-shaped balls, with indentions where the eye socket should be (see photo above). Place on wax paper-lined baking sheet, cover and chill in fridge till firm. For dinosaurs with an open mouth, cut a small piece out of the mouth area of the ball.

5. Carefully melt orange candy coating in a deep bowl in microwave according to package directions.

6. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake ball on one end of the oval ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Place end of stick in the Styrofoam block until sturdy and allow to dry. For dinosaurs with an open mouth, scrape excess candy coating out of cut made at mouth with a toothpick. Carefully place half of a dark chocolate candy morsel in the mouth and two white hearts into the top of the mouth to make teeth. Continue with remaining balls.

7. Dip a toothpick into the coating and use like glue to adhere the blue diamond sprinkles down the center of the face and eyeball sprinkles, with green iris drawn with edible ink pen, for the eyes.  Draw on noses and smiles with black edible ink pen.
Yield: about 20 cake pops.

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Recipe Redux: Grilled Tandoori Chicken Skewers

we all need friends who inspire us. friends who encourage us. friends who keep us laughing. 

for me, one of those friends is regan jones. and to add to all those happy qualities, she's a registered dietitian, fellow foodie, mommy and idea girl. how regan balances all the plates she has spinning at once, i don't know, but she does it with grace, style and impressive professionalism. (she also wakes up everyday waay earlier than i ever will.) regan and i have known each other for years and have unexpectedly found our worlds intertwining at various stages of life. most recently, we both independently decided to join the food blogosphere. it has been hilarious and helpful and motivating to stumble along with her as we try to navigate the world of cameras, code and blog design.

back to the "idea girl" part... regan has just started a new recipe challenge (aka rally) with fellow dietitians serena ball and deanna segrave-daly. the recipe redux is the only of its kind to be founded by dietitians with the purpose of sharing whole-food recipes that emphasis both taste and health. each month we'll have a theme. this month is grilling.

in my opinion, spices and herbs are terribly overlooked in the american diet. not only do they add a tremendous amount of flavor to our food, but they can also have incredible health benefits. if you know me and my house, you'll know we are believers in supplementing with vitamins and herbs. but there are also plenty of ways to cook with valuable spices and herbs to incorporate them into our lives and bodies. these chicken skewers are a great example.

turmeric (also known as curcumin, not to be confused with cumin) is a bright, colorful spice that has anti-oxidant properties. it also has been shown to reduce inflammation and help with pain, therefore potentially aiding those with arthritis issues. and it's also believed to be anti-cancer to boot! garlic is an incredible herb with strong properties, both in taste and disease prevention. it is fantastic for cardiovascular issues (blood pressure, cholesterol, etc.), for fighting infections, and is also potentially anti-cancer. cayenne opens nasal passages, boosts the immune system and is great for pain and inflammation. garam masala is an indian spice which combines cumin, cardamom, coriander and cinnamon. cinnamon is well-known for it's positive effects on blood sugar, plus it is antimicrobial. cumin is good for digestion. coriander and cilantro are believed to help rid the body of heavy metals, lower blood sugar and decrease inflammation.

hippocrates said, "let food be thy medicine..." that's why you've got to eat the good stuff. 

and this stuff is good.

Grilled Tandoori Chicken Skewers

Chicken:
1/4       cup cilantro
1/4       cup flat leaf parsley
2         cloves garlic
3         teaspoons paprika
2         teaspoons ground cumin
2         teaspoons garam masala
2         teaspoons salt
1          teaspoon turmeric
1/4       teaspoon cayenne
2         tablespoons olive oil
1/2       cup yogurt
2         tablespoons fresh lemon juice
2         pounds chicken breasts, cut into 2-inch square pieces
6-8      wooden skewers, soaked

Sauce:
1 1/2    cups yogurt
1/2      teaspoon ground cumin
1/4      teaspoon turmeric
1/4      teaspoon garam marsala
1/4      teaspoon salt

1. Combine cilantro and next 11 ingredients in a the container of a blender or food processor. Blend until well-combined. Place chicken pieces in a gallon-size zip-lock bag; pour cilantro mixture over chicken. Massage to combine and coat chicken; chill for 4 hours or overnight.

2. Meanwhile, combine yogurt, cumin, turmeric, garam marsala and salt. Cover and chill until ready to serve.

3. Heat grill. Skewer chicken pieces onto wooden skewers; discard marinade. Grill 5-6 minutes on each side or until cooked through.

4. Serve chicken with yogurt sauce.
Yield: 4 servings.

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check out all the deliciously healthy grilled recipes...

alexandra of delicious knowledge made grilled summer fruit salad
alysa at inspired rd made grilled romaine salad
ann of eat to nourish, energize & flourish made grilled flank steak with grilled corn and peach salsa
chef pandita posted here
cindy of nutritionknowhow posted here
danielle of food confidence made grilled sweet peppers
diane of eatwelleatclean made  grilled beet & onion salad with goat cheese

dr barb of the nutrition budgeteer made grilled corn and tomato salad
ea of the spicy rd made grilled polenta veggie stacks with balsamic cherry tomatoes
emma of the scoop on nutrition made char siu bbq pork
jackie of delicious diabetes cooking made grilled proscuitto shrimp with asian dipping sauce
jessica of nutritioulicious made grilled salmon burgers with cherry chutney
kat of eating the week made portobello mushrooms stuffed with spiced couscous
katie of east meats west made succulent sirloin tips
kristen at swanky dietitian made portobello mushroom burgers with grilled corn
lisa of healthful sense made grilled veggie bean burgers

liz and janice at meal makover moms' kitchen posted here
marie of performance nutrition made italian grilled turkey burgers
nicole of whole health rd made grilled eggs
rebecca of me first made grilled plantains 
regan at the professional palate made grilled eggplant & two-tomato whole-wheat piadina

serena of teaspoon of spice made grilled watermelon salad

Mocha Chocolate-Chip Biscotti

 

years ago a friend gave me an incredible basic biscotti recipe. i took that recipe and ran with it. after developing multiple flavors, i was lucky enough to sell it to local coffee shops in my college town. for years thereafter it was a go-to recipe for all sorts of occasions. a thank you gift. a holiday cookie swap. a get well soon. a just because. 

biscotti was my thing.

it has been over four years now since i have been gluten-free. in all those years i've gone without biscotti. until now... finally i was ready to make the jump and try my biscotti recipe in gluten-free form. and i'm thrilled to say... it worked!

the nice thing about my biscotti has always been that it isn't the kind that could lead to a chipped tooth. you know that other kind. the biscotti that demands being dipped into your latte just so you don't break your jaw. mine has always had a nice crunch with the slightest bit of chewy in the middle, leaving the dunking optional. this version is just the same.

if you know me, you know this is a good day. and you know to stay tuned for more variations of these lovelies in the future!

Mocha Chocolate-Chip Biscotti

2         teaspoons ground golden flax
4         teaspoons very hot water
280     grams (about 2 cups) kumquat all-purpose flour

1          cup sugar

1          teaspoon baking powder

1          teaspoon baking soda

1/8       teaspoon salt

1/4       cup coffee drink mix (such as international foods suisse mocha)

1          large egg

2         large egg whites

1          teaspoon vanilla extract

1/2       cup semi-sweet chocolate mini-morsels

Cooking spray

dark chocolate candy coating morsels

1. Preheat oven to 350`. Combine the ground flax and hot water in a small bowl; stir until a thick slurry forms. Set aside.

2. Combine flour and next 5 ingredients in a medium bowl. Combine egg, egg whites and vanilla in a small bowl. Add egg mixture and flax slurry to flour mixture; stir well (mixture will be very crumbly). Stir in chocolate mini-morsels. Stir until well combined.

3. Pour mixture out onto a lightly-floured surface. Knead until well blended. Shape into a 14- x 4-inch log on a baking sheet coated with cooking spray. Bake at 350` for 30 minutes. Cool on a wire rack for 5 minutes.

4. Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.

5. Melt candy morsels in an 11- x 7-inch baking dish. Dip long side of each biscotti cookie in melted chocolate, spreading with a spoon if needed. Allow to dry.

Yield: 1 1/2 dozen.

to see my original, wheat flour recipe, click here.

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Watermelon Granita

it's no secret that i'm a fan of sweets. but i am also fully aware of all of the negative health effects of consuming too much sugar. refined sugar really isn't our friend and i do try to limit the amount i eat. i find sugar substitutes on the whole even scarier and avoid those mystery chemicals entirely.

except for stevia.

stevia is a naturally occurring sweetener which is derived from the leaf of the stevia plant. it is actually up to 300 times sweeter than sugar, so a little goes a long way. stevia has very little effect on blood sugar, which is fabulous news for all of who want a sweet summer drink without a hypoglycemic event waiting around the corner.

here's an easy, cold treat for these hot summer days. sweetened with only natural sweetness.

Watermelon Granita

4         cups chopped seedless watermelon

15       drops liquid stevia

1         tablespoon fresh lime juice

1. Combine all ingredients in the container of a blender and puree till smooth. Pour mixture into a metal 9- x 9-inch baking pan; cover and freeze. Freeze 1 1/2 hours. Scrape with a fork to break up frozen pieces; return to freezer. Freeze for 2 hours or until frozen firm. Scrape entirely with fork to break up frozen pieces and to form flakes of ice.

Yield: 4-6 servings.

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Orange Biscuits

i just returned from one of my happiest places on earth... my parents' home, in the middle of texas, in a town with one flashing yellow light and more cows than people.

my little guy and i happily braved the texas heat to spend much-needed time with my folks and my sister's family. he was thrilled to have three cousins all to himself. the four of them did all the things cousins should do on the ranch... swim, squirt water guns, fish, play ball, swing on the horse-shaped tire swing. and we even made it to a fantastic two-block parade and a central texas german biergarten.

and of course we ate. 

my momma always makes the best food. there are always delicious meals and treats in her kitchen. and she is thoughtful enough that she even provided for me all the gluten-free flours i could need.

for breakfast the last morning we were all together, while the kids played sweetly in the living room and the grown-ups sipped coffee, mom made a fabulous frittata filled with leeks, mushrooms, carrots, asparagus and cheese, and i made these citrus treats.

man, i wish texas was closer.

Orange Biscuits

2          teaspoons ground flax
4          teaspoons very hot water

390      grams (about 3 cups) kumquat all-purpose flour
2          tablespoons sugar
1           tablespoon baking powder
1           teaspoon baking soda
1/2        teaspoon salt
1/3        cup cold butter, cut into small pieces
1           tablespoon orange zest
3/4       cup buttermilk
1/4        cup fresh orange juice

1 1/2      cups powdered sugar
3 1/2     tablespoons fresh orange juice
1           teaspoon orange zest


1. Preheat oven to 425`. Combine ground flax and hot water till thick; set aside.

2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in 1/3 cup butter with a pastry cutter or with fingers until mixture resembles coarse meal. Stir in 1 tablespoon orange zest. Combine buttermilk and orange juice. Add buttermilk mixture and flax slurry to dry ingredients and stir well to combine.

3. Turn dough out onto a floured surface; knead until well combined. Roll into a 1-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place close together on a baking sheet coated with cooking spray. Bake at 425` for 14 minutes or until golden.

4. Meanwhile, combine powdered sugar, orange juice and orange zest in a medium bowl.

5. Allow biscuits to cool; spread icing evenly over top of biscuits.
Yield: 11 biscuits.

adapted from this recipe.

if you're at all familiar with biscuit-making, the exciting thing about the gluten-free version is no matter how much you handle the dough you can't make them tough. you know why? because there's no gluten! that's the guilty party in the overworked wheat flour biscuit. so those scrap-biscuits that didn't make it into the cutter on the first roll will be just as tender and light the second roll around. also, my sister taught me that placing the biscuits together on the pan helps them rise better. we're not sure why that is, but we went with it.

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Gluten Free Ratio Rally: Cheddar Gougères with Dates and Pine Nuts & A Danish Puff

well, folks, it's rally time again.

this time it's pâte à choux. if you feel the need to utter "gesundheit", then let me explain. chances are you've eaten pâte à choux and liked it... basically, it's a cream puff dough that is used to make eclairs, profiteroles and a multitude of other puffy delights, both sweet and savory. the hardest thing about this dough is pronouncing it.

here are ruhlman's words about it:
"A versatile dough of flour, water, butter and eggs distinguished by the fact that the flour is combined with the butter and water and partially cooked before the eggs are added to it.  The resulting dough, which can be sweet or savory, puffs when it bakes and so has a light and elegant texture in and of itself and a neutral, eggy flavor that carries more assertive savory and sweet flavors well."

if you're asking who ruhlman is, he's the ratio guy and the inspiration (of sorts) for the rally. previously we've used his ratios to make pancakes, quick breads and scones. his ratio for pâte à choux is
1 part flour: 2 parts liquid: 1 part fat: 2 parts egg.

the options of recipes made from this dough were so limitless it was hard to decide. initially, i was going to show a bit of self-control and go for a savory. i'll be the first to admit the sweets section of my recipes page is a little long compared to the others.

gougères are the savory version of a cream puff, typically involving cheese that is stirred into the dough. i decided to a be a little unorthodox and stir in a few more goodies. the flavor combination of sharp cheddar, sweet dates and earthy pine nuts are sure to please. the weight of the dates and pine nuts do keep it from rising to a perfect ball, but that's a sacrifice i was willing to make. my ratio for the gougères varied slightly from the one listed above, in order to allow the dough to puff and not fall flat. it is
1 part flour: 1.5 parts liquid: 1 part fat: 1.5 parts egg.

Cheddar Gougères with Dates and Pine Nuts

38       grams brown rice flour
38       grams sweet rice flour
19       grams potato starch
19       grams tapioca starch
4         ounces unsalted butter, cut into pieces
3         ounces milk
3         ounces water
1/2       teaspoon salt
3         large eggs
50       grams (about 1/3 cup) finely chopped dates
44       grams (about 1/3 cup) toasted pine nuts
100     grams (about 1 cups) shredded sharp cheddar, divided

1.  Preheat oven to 425`. Line 2 baking sheets with parchment paper.

2. Combine flours and set aside. Combine butter, water and salt in a large saucepan; bring to a boil. Remove from heat and add flour mixture; stir with a wooden spoon until smooth. Cool slightly.

3. Beat in eggs, one at a time, using an electric mixer at medium speed. Mix until batter comes together and is smooth. Stir in dates, pine nuts and all but 3 tablespoons of cheese. Spoon batter into a gallon-size zip-lock bag. Freeze for 15 minutes.

4. Snip a hole in the bottom corner of zip-lock bag, large enough to allow batter through. Squeeze mixture into golf-ball sized balls onto parchment sheets about 2 inches apart. Sprinkle with remaining cheddar cheese. Refrigerate remaining dough while baking the first batch. Bake at 425 for 10 minutes.

5. Reduce heat to 350` and bake until done, about 10 additional minutes. Transfer to a rack to cool. Repeat with remaining dough. Serve warm or at room temperature.
Yield: about 2 dozen

but i couldn't stop there. i broke down. i couldn't not make a sweet pâte à choux...

so a danish puff it is. this one's a pâte à choux dough scented with almond that is spread on top of a butter crust. top that with a sweet glaze, toasted almonds and fresh cherries. once again, my ratio is a bit different. it is
1.5 parts flour: 2 parts liquid: 1 part fat: 1.5 parts egg.

Danish Puffs

4          ounces butter, cut into small pieces
250      grams gluten-free flour (about 1 2/3 cups), tested with King Arthur
4 1/2    tablespoons cold water

4          ounces butter, cut into pieces
1          cup water
145      grams gluten-free flour (about 1 cup), tested with King Arthur
3          large eggs
1          teaspoon almond extract

2/3       cup powdered sugar
8          tablespoons heavy cream
1/2       teaspoon vanilla
1/2       cup toasted sliced almonds
1 1/2    cups fresh cherries (or berries of your choice)

1. Preheat oven to 350`. Line a baking sheet with parchment paper.

2. Cut butter into flour with a pastry cutter or fingers until mixture resembles coarse meal. Add cold water, a tablespoon at a time, adding more if needed, until dough comes together in a ball. Cover and chill.

3. Combine butter and water in a large saucepan; bring to a boil. Remove from heat and add flour mixture; stir with a wooden spoon until smooth. Cool slightly.

4. Beat in eggs, one at a time, using an electric mixer at medium speed. Beat in almond extract. Split chilled pastry ball in halves; roll out onto parchment paper into two 12- x 3-inch strips. Spread choux mixture over pastry strips, leaving a 1/4-inch border.

5. Bake at 350` for 1 hour, or until puffed and browned.

6. Combine powdered sugar and next 2 ingredients. Drizzle evenly over both puffs; top with sliced almonds and fresh pitted cherries. Slice and enjoy warm or room temperature.
Yield: 2 puffs.

many thanks to the impressively organized and incredibly knowledgeable erin from the sensitive epicure for hosting this month. please feel free to check out the following contributions to the rally. there's certainly a delectable variety to thumb through!

amanda from gluten-free maui made earl grey cream puffs
amie from the healthy apple made pâte à choux with creamy macadamia icing
britt from gluten free in the city made cream puffs
caleigh at gluten free[k] made savory paris-brest
caneel from mama me gluten free made key lime cream puffs
charissa from zest bakery made cream puffs with koshi-an
claire from gluten freedom made chocolate eclairs
erin from the sensitive epicure made gougères with goat cheese and herbs mousse &
churros y chocolate
irvin at eat the love made white cheddar fennel gougères stuffed with porcini & shallot goat cheese
jenn from jenn cuisine made gruyère & herbed gougères
lisa at gluten-free canteen made cracked pepper and cheese gougères
lisa from with style & grace made cherry garcia filled cream puffs
mary fran from frannycakes made marillenknodel with ginger and cardamom sugar & chai eclairs
meaghan from the wicked good vegan made cardamom and rose water cream puffs
meg from gluten-free boulangerie made chouquettes
meredith at gluten-free betty made churros
pete and kelli from no gluten, no problem made almond choux florentines
rachel from the crispy cook made cream puffs with coffee cream
robyn from chocswirl made gruyere & parmesan gougères with sage & thyme
sea at book of yum made rose vanilla cream puffs & vanilla eclairs
silvana from silvana's kitchen made spinach gnocchi parm
tara at a baking life made parmesan and black pepper gougères & frangipane puffs
tr from no one likes crumbley cookies made beignets