Strawberry Rhubarb Scones

Even though it doesn't feel like it with all the cold and rainy weather we've been having, summer is on its way. How do I know? The Oregon strawberries are in season. Those delightful little red bursts of sweetness inspired this Scones recipe. I hope you like them as much as I do.

Strawberry Rhubarb Scones

* 2.5 c almond meal
* 1/2 tsp sea salt
* 1/2 tsp baking soda
Mix and set aside

* 1 stalk of rhubarb, sliced
* 1/2 pint of strawberries, pulled and quartered
* 1 Tbs natural cane sugar
Mix and set aside

* 2 large eggs
* 1/3 c grapeseed oil
* 1/4 c pure maple syrup
Mix all the liquids together

Preheat the oven to 350. Line a cookie sheet with parchment paper. Add the strawberry mixture to the dry ingredients and fold in. Add the wet ingredients and gently stir until well combined. Drop the dough in heaping spoonfuls onto the cookie sheet. Bake 12 - 18 minutes or until golden brown and set. Enjoy!

Felicity's First Cooking Demo

Tonight marked the first cooking demo event I offer through my business, Felicity: Creating happiness, a cancer survivor's resource. It was a fun and successful experience. The group I demo'd for had requested instruction on how to make a gluten-free, lactose-free and casein-free macaroni and cheese. The dish I created was delicious and got the thumbs of some very picky eaters! It hit the comfort food spot. The cooking demos I offer consist of a pre-planned menu (client input encouraged), prepping and cooking demonstration (for those interested), followed by a group dinner enjoying the food that has just been prepared. It is a fun and interactive way to learn how to make whole food, nourishing and delicious dishes. Tonight the group helped with some of the prep work and sat drinking wine as I instructed on how to make the mac and cheese. Contact me if you are interested in hosting a cooking demonstration at jmattson@felicityallergenfree.com. I hope you enjoy this recipe for classic comfort food! Macaroni and Cheese GF and Casein Free 1 pound gf macaroni 3 Tbs grapeseed oil 2 Tbs earth balance 1 medium onion, finely diced 2 Tbs miso paste 6 Tbs rice flour 5 c milk, mix of coconut and almond 4 c goat or sheep cheese of choice - recommend gouda and a pecorino mix 1/2 tsp sea salt optional: 4 tsp whole grain mustard topping: gf breadcrumbs are extra pecorino Cook the pasta to al dente, rinse well and set aside. In a large sauce pan, heat oil and earth balance until earth balance bubbles. Add the onions and cook until translucent. Stir in miso paste. Add flour and whisk until well combined. Continue whisking to prevent clumping until aromatic. Slowly add the milk, coconut first. Continue whisking to prevent scalding until the mixture becomes thickened. Add the cheese, salt and pepper and stir until the cheese has melted. Once the cheese has melted, add the pasta and stir to combine. Place the pasta and cheese mixture into a 9x11 pan. Top with cheese or bread crumbs and broil until the top is golden brown. Serve immediately.

Bob's Red Mill

Took a fun trip with my Dad who is visiting from Spokane to Bob's Red Mill

. I have been using his gluten-free products ever since I realized I was intolerant of gluten but had not made the trip out there until today. The selection was impressive! Two rows of packaged gluten-free products and an entire section of dedicated gluten-free bulk. All of Bob's products labelled gluten-free are prepared in a separate part of the mill to ensure they do not become contaminated by gluten. There are also multiple organic products available and the beans, seeds, grains, etc. are non-GMO!

We had lunch at the restaurant; a delicious turkey salad on gluten-free bread with vegan cheddar, turkey bacon, tomato and fresh spinach. The serving was substantial and came with baby carrots and a deli pickle. It was a great value! We refrained from trying the bakery items such as the wheat-free blueberry cake and sweet potato corn bread muffins, but there is always next time!

I am so grateful that Bob has expanded his business to provide wholesome and delicious gluten-free products. The fact that Bob's Red Mill is a locally run, employee owned business makes it even better! Make sure you check out his products if you haven't already or stop by the store if you are ever in the area!

Gluten-free Store

Had the opportunity to visit an entirely gluten-free store in Vancouver, WA today, Lingonberries Market. It was so relieving to not have to read the labels or be worried that I might have a bad reaction to a new item I found. The shop also carries some items for corn, soy and lactose intolerances. Items included an extensive selection of flours, baking mixes and pastas as well as sauces, seasonings, etc. There were lots of quick grab and go snack options as well. My favorite find were little bunny cookies by Annie's that taste like Teddy Grahams (I've really missed those!). The shop owner and the staff were so friendly and helpful. It is definitely local business that deserve support. I hope you have the chance to visit it soon!

Grain, nut and dairy free carrot cake

I haven't tried the following recipe by Nourishing Foodways, but it will definitely be made this weekend! It is a challenge to find good whole food, gluten-free baked goods that do not contain tree nuts or dairy as some of you have mentioned. The success of the grain, nut and dairy free brownies I took to the Magic Wand Collective event has me hopeful about this carrot cake. I will be sure to post the results. Happy baking!

Dijon Chicken

This is one of the easiest chicken recipes I have come across and it packs tremendous flavor. I served it with buttered GF noodles and roasted asparagus. None of the leftovers went to waste from this dish! The recipe is from the site Witty In The City. I used whole grain dijon instead of creamy and think it would have been better if I had just added 2 tablespoons of whole grain to the recipe. This is one meal that is going to be served frequently at my house! Hope you enjoy it as much as we did!

Dijon Chicken
* 1.5 pounds chicken breasts or thighs, boneless & skinless
* 1/2 c dijon mustard
* 2 tablespoons of whole grain dijon (optional)
* 1/4 c maple syrup
* 1 tablespoon rice wine vinegar
* 2 tablespoons freshly chopped rosemary

Preheat the oven to 450 degrees. Combine the mustard, syrup and vinegar in a small bowl, whisk until well blended. Place the chicken in a lightly greased baking dish. Pour the mustard mixture over the chicken. Make sure the mustard has coated all of the chicken. Bake at 450 degrees until golden brown and a meat thermometer reads 160 degrees, approximately 30 minutes for breast and 40 minutes for thighs. Plate the chicken pouring the reserved sauce from the baking dish over each serving. Top with fresh rosemary and enjoy!

Strawberry Shortcake

Those of you who live in Portland know that Winter has overstayed its welcome this year. I must say it is quite disheartening to wake up just days after the first day of Spring to 4 inches of snow. Earlier this month we were teased with a couple blue sky and sun days with temperatures in the 60's. I got a bit overly excited and planted some strawberry starters. I am relieved to report the strawberries survived last night's snow storm and are a hopeful sign that Winter truly is over.

So in honor of Spring here is a perfect recipe, strawberry shortcake. It is one of my favorite springtime desserts! If you can refrain yourself to wait for the Oregon strawberries I recommend that. I couldn't refrain and fell for the allure of the California strawberries that are now available and was disappointed.

Happy Spring everyone! It really is on its way.... I hope, I hope.

Shortcake (Adapted from Elana Amsterdam)
* 2 1/2 c almond flour or meal (Trader Joe's has very affordable almond meal)
* 1/2 tsp sea salt
* 1/2 tsp baking soda, vanilla infused salt would be great
* 1/4 c grapeseed oil
* 1/4 c agave nectar
* 2 large eggs or egg replacer equivalent (I used flax meal)
* 1 tsp freshly squeezed lemon juice
* 1/2 to 1 c dark chocolate chips, OPTIONAL

Preheat oven to 350. In a medium to large mixing bowl combine dry ingredients. In a separate smaller bowl whisk together the wet ingredients until well combined. Add to dry ingredients and stir until all the ingredients have mixed together. Drop on a greased or parchment-lined cookie sheet in generous 1/4 cups several inches apart. Bake for 15 to 20 minutes until golden brown.

If using an egg replacer the biscuits may be quite moist even with the tops golden brown. Allow the biscuits to cool 5-10 minutes in order to let them set.

Coconut Whipped Cream
1 can whole fat coconut milk
1 Tbs agave syrup, if desired
1/2 tsp vanilla

Place coconut milk in the refrigerator for several hours to allow the fat to separate from the water. Once chilled, remove the top white, butter like portion of the coconut milk leaving the milky white coconut water (the water can be saved and used later in smoothies, it will keep for three days). Put the coconut milk fat in a bowl large enough for a hand-held mixer. Add agave if using and vanilla. Beat coconut milk on high until it resembles whipping cream in texture.


Top with chopped, fresh strawberries and coconut whipped cream. If using California berries a small amount of sweetener such as agave may be required.

Enjoy!

No Guilt Brownies

To all the chocolate lovers out there this one is for you! I am one of chocolate's biggest fans. I believe I could consume my body weight in chocolate if given the opportunity. So obviously brownies are one of my desserts of choice. Brownies are a great chocolate comfort food and always a crowd pleaser. However, ever since I went gluten and dairy free I haven't been able to find a mix or recipe that tested good and didn't leave my gut in knots. Until I came upon this recipe! I found it on multiple on-line sites and as always had to add my own little creative spin. These brownies are grain-free, dairy-free and pack a huge protein punch making them almost a health food! Don't be deterred when you read the ingredient list. I have had multiple friends try these and no one ever once guessed the ingredients. I hope you enjoy them as much as I am!

No Guilt Brownies
*1 10 oz bag of allergen-free semi-sweet chocolate chips
*1 15 oz can garbanzo beans, drained & rinsed
*4 eggs
* 1/2 c pure maple syrup
*1/2 tsp baking powder
*Raspberry preserves

Melt the chocolate over medium-low to medium heat in a double boiler. While the chocolate is melting, blend the eggs and beans until smooth. Once chocolate is melted add it to the egg and bean mixture. Add the baking powder and process until thoroughly combined, scraping down the sides as needed. Pour the batter in 1/4 to 1/3 c measurements into a greased or lined muffin tin depending on size of the tin. Nestle 1/2 tsp of raspberry preserves into the center of each brownie. Bake at 350 approximately 25 to 30 minutes or until an inserted knife comes out clean. The brownies are great at room temperature, but are extra decadent eaten when they are still warm after coming out of the oven.

Creative Use of Leftovers

Lately I have taken to creating pasta dishes using up odds and ends from the fridge and pantry. I have liked the results! Tonight the pasta dish was inspired by green leftovers: spinach, asparagus, basil and green onions. The result was a creamy and delicious dish! I hope this recipe inspires you to make up your own dishes utilizing leftovers, the culinary way of 'recycling'.

Creamy and Green Pasta

* 1/4 c chopped onion
* 3-4 cloves garlic, chopped
* 1/2 c full fat coconut milk
* 1 Tbs miso paste
* Asparagus spears (I used 4, cut into 1 inch pieces)
* Fresh spinach (1/2 c chopped, fresh spinach)
* Fresh basil (1/2 c, chopped)
* Green onion, sliced (I used two)
* 1/2 can white kidney beans
* 4 oz dry brown rice pasta, cooked and set aside
* Zest of lemon, 1/4 to 1/2
* 1 oz grated cheese of choice (I used a firm sheep's milk cheese)

Saute onion in a small amount of oil until translucent. Add garlic and cook until aromatic. Add coconut milk. Once coconut milk begins to gently bubble add the miso paste and stir until well incorporated. Allow the sauce to come to a simmer, stirring frequently to prevent scorching. Add asparagus and cook until bright green. Add the basil, spinach and beans. Continue to cook until spinach is wilted. Stir in the pasta. Top with green onion, lemon zest, grated cheese, salt and pepper to taste. Serve immediately and enjoy!

A French Inspired Breakfast

I was delighted to find a goat's milk brie this morning. Before I found out I was intolerant of lactose and casein, both found in cow's milk, brie was one of my favorite in the cheese family. I find it to be a luxury, creamy and delicious. And man did I miss it. You can imagine my excitement when I found the cow free version at Trader Joe's. The brie went perfectly on gluten-free caraway, onion and poppy seed toast. The bread was from a local gluten-free dedicated bakery, New Cascadia Traditional and deserves a write-up of its own. Pair with a hot drink and this breakfast or snack will boast with European flavor and make one forget that food allergens exist even if for just a brief moment. an

A Gluten-free Bun That Holds Up To The Test

Hamburgers have never been the same since I went gluten-free. It seems that the buns I have tried in the past always fell apart making dinner a frustrating experience or the texture and flavor were just way too off. Those days are over! I recently found a bun that not only has good flavor and texture, but it doesn't fall apart as you eat it. The buns are made by Jensens Bread, a gluten-free bakery located in Portland, OR. The buns are available in multiple grocers in the Portland metro area and in many restaurants such as Dick's Kitchen and Besaws to name a few. If you are out of the Portland metro area the company is in the process of providing on-line sales. Jensens also has gluten-free hot dog buns, which I have not tried but am looking forward to. Summer is looking a whole lot brighter!!!

Allergen information: the buns contain whey so if you have dairy sensitivity this may be a problem for you and eggs

Cajun inspired Sweet Potato Soup

Mardi Gras has had me missing New Orleans. In my 'homesick' state I created this soup. I hope you like it as much as I do.

Sweet Potato Soup Cajun Style
*2 strips of alderwood smoked bacon, cut into thin strips width-wise
*1 onion, chopped
*2 large cloves garlic, chopped
*8 oz southern greens, chopped into small to medium pieces
*2 orange sweet potatoes, quartered length-wise and chopped width-wise
*1/2 c quick cook brown rice
*1 can garbonzos or black eyed peas
*1 andouille sausage, halved length-wise then sliced
*32 oz broth + 1 c water
*1 can tomato sauce
*1 can roasted tomatoes, diced and with chilies
*8 splashes of chipotle Tabasco
*1/4 tsp chili powder

In a large soup pot over medium-high heat cook bacon slices until crisp and golden. Remove bacon from pot, leaving bacon fat. Add onion and saute in reserved fat until starting to turn translucent, about 5 minutes. Add garlic and cook 2 - 3 more minutes. Add potatoes, sausage (if raw) and greens. Stir to combine all ingredients. Add liquid and seasoning: broth, water, tomato sauce, diced tomatoes, Tabasco and chili powder. Bring to a boil then reduce to a vigorous simmer. Add rice (and sausage if cooked) just as potatoes are beginning to soften (add with potatoes and greens if using regular brown rice), stir and return to vigorous simmer.  When rice and potatoes are tender add beans of choice, stir well. Top with bacon pieces when ready to eat and serve with gluten-free corn bread. Enjoy!

Taste Test in Seattle

The weekend trip was so much fun and excellent food was found! I had dinner with my aunt at a vegetarian restaurant in Seattle named Cafe Flora. In addition to the entire menu being vegetarian they offer many vegan and gluten free choices as well. The weight staff was extremely knowledgeable and when I explained my dietary restrictions they made several excellent suggestions. We started with Fried Green Tomatoes with Cajun Aioli which were perfectly done in a cornmeal batter. Next we had a Lentil Pate platter with Pickled Vegetables, Balsamic Onions and an Olive Mix. The Lentil Pate was served with Rosemary Flatbread for gluten eaters and an amazing gluten free Pita bread that was true in its flavor and amazingly, had excellent texture. It was so good I was almost worried it wasn't gluten free. I had my aunt try it as a quality assurance since her taste buds aren't gluten deprived like mine are and she agreed, it really was just excellent bread. To finish the evening our main course was a Crispy Sage Polenta topped with Roasted Fall Vegetables and Shitake Mushroom. It was served with a Basil Cashew Cream and a Pear and Clove Chutney. To say the least I was one happy and content lady when the meal was over!

The next morning we visited the Flying Apron bakery. This bakery is a real gem. All the bakery items are gluten free, vegan and free of refined sugar. It was a little taste of heaven! My aunt and I chose a Pecan Cinnamon roll, Peanut Butter Breakfast Bar and a slice of Orange Cardamon Cake. Each item was good, but the cake stole the show. The frosting was light and flavorful and the cake had a good texture. The funniest part of the morning taste test extravaganza was that our real favorite ended up being my 2 year old cousins pick from the day old bin, a Marionberry Corn Muffin. It was just the right amount of sweet and was surprisingly moist. I guess next time we go we'll let the little man do the picking!

Not only was the weekend delicious, it got the culinary creativity going. I'll be sure to post the new creations as I make them. And if you are ever in Seattle make sure to stop by Cafe Flora and the Flying Apron. It will make your trip!

Weekend Trip

A weekend trip to Seattle most importantly to see family but also do complete some gluten free and vegan food research/tasting in hopes of being further inspired in my own creations. I'll post about the results! Stay tuned!

News!

The house is full of delicious smells as I trial recipes for the Anti-Inflammatory cookbook I was asked to help create with Dr. Natasha Kassam and Dr. Kate Smith. I took a break and rewarded myself with a taste test... pumpkin strudel muffins with apple cider to drink. A couple of revisions and I think it is a winner! The goal is to have the cookbook out by the end of next year. A lofty ambition but we are all working hard to make it come true. I will keep you all posted as the cookbook develops.

Fall Snack

There's a dedicated gluten free bakery on the corner of Alberta and MLK in NE Portland that recently came to my attention - Tula! It has a fun modern feel with plenty of places to sit and enjoy whatever treat you've chosen. Though everything is gluten free, the vegan menu is a bit more sparse. However, they do offer a range of dairy free alternatives for the lattes that fortunately extends beyond soy.

I was beyond content with my vegan pumpkin loaf and freshly brewed chai latte with hemp milk. I am picky about my chai and Tula's was the perfect balance of spicy with a subtle sweetness. The hemp milk floamed up well also.

Give Tula a try! It's worth the drive if you're not in NE. And what a great name for a place!

Customized Dinner Party

Felicity ~ Creating happiness with allergen free food
Hooray for the first of many Felicity dinners! On last night's menu: olive tapenade - tomato bruschetta salad with GF crostini - gluten free lasagna with creamy pesto, spinach and mushroom - eggplant rolls with vegan ricotta and marinara - roasted fall vegetables - salted chocolate. All the items were dairy, casien, gluten, preservative and refined sugar free! And only the vegan ricotta contained soy. A big thank you to all who were there consuming! Your support is greatly appreciated!

Bookings for customized dinner parties start in 2012. Contact Jessica at jmattson@felicityallergenfree.com or via FB for more info or to book a dinner!

Business up and running!

Hello all! The meal planning side of Felicity is up and running! $150 for a two week customized meal plan or $275 for a four week meal plan! The meal plan includes daily breakfast, lunch and dinner menus and 2 snack ideas for each week complete with detailed recipes, all printed and organized for your convenience.

The push for 2012 is customized dinner parties and cooking classes; will keep you posted!

Contact Jessica at jmattson@felicityallergenfree.com if you are interested! Eat well, be well.

Simple Summer Salad

In honor of the first day of summer here is a recipe full of summer flavor and color, tomato and basil salad. Even better, it's simple.
Serve the salad with an Italian or Mediterranean style BBQ, at a potluck or for a simple snack with buttered toast points. The salad really showcases the wonderful combination of tomato and basil and allows their bold flavors to shine.

1/2 to 1 tomato per person (use tomatoes that are bright in color but firm to touch and use a variety of colors preferably local and heirloom)
1-2 basil leaves per tomato
Extra virgin olive oil
Balsalmic vinegar
Freshly ground pepper
Sea salt

Chop and deseed the tomatoes, place in a bowl. Gather the basil and snip the leaves with kitchen scissors right over the tomatoes. Drizzle with the oil and vinegar. Top with pepper and salt to taste. Toss gently and serve. This salad also goes well with fresh mozzarella or feta.

Guilt Free Treat

Every once in a while I need a treat of the pastry variety. Sweet Pea, a local vegan bakery is often where I stop. Though not Celiac friendly, the shop does offer 3 to 4 gluten free and vegan options. The Nothin' Muffin is usually my pick. Packed with berries and coconut, the muffin is very flavorful, surprisingly so since its free of gluten, dairy, eggs, sugar and soy. Paired with a vegan hazelnut milk hot chocolate and you have yourself a perfect guilt free indulgence.

Sweet Pea is on the corner of 12th and Stark in SE.