Edamame Hummus and Corn Chips



The Edamame Hummus is from Ellie Krieger and the chips are mine.

Edamame Hummus:

  • 2 cups shelled edamame, cooked according to package directions
  • 1 cup silken tofu, briefly drained of excess liquid
  • 1/2 teaspoon salt, plus more to taste
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/3 cup lemon juice, plus more, to taste
  • 1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

Corn Chips:

Six Corn Tortillas

2 Teaspoons lime juice

1/2 Teaspoon sea salt

3 Table Spoons Veggie Oil

Cut the corn tortillas in half and then in thirds.  Place them on two non-stick cookie sheets.  In a small bowl mix together the remaining ingredients.  Brush the mixture over the tortilla chips.  Bake in a 350 degree oven for 12-15 minutes.  Let cool.


Aprons, Shirts, Mugs and More!

Playing online today I came across some fun gluten free goods on a pretty cool website called Cafe Press.  They have a wide selection of aprons, t shirts, mugs and more.  Some are really funny.  I have to say my favorite is the skull and cross bones that says gluten sucks!


Noodles in hot ginger and garlic broth

gf1583(Adapted from the recipe Noodles in hot ginger broth from the cook book: Allergy-Free Cooking)

Noodles in hot ginger and garlic broth

5 cups of gluten free chicken stock

large chunk of fresh ginger (about 1/2 ounce) peeled and fine julienne strips

3 tablespoons gluten free soy sauce

2 garlic cloves finely chopped

7 0z of rice noodles (thin or medium)

8 baby corn, halved lengthwise

4 scallions sliced diagonally

1 packet of shitake mushrooms sliced (there are usually about 8-10 mushrooms in a pack)

(The originally recipe calls for 2 bok choy roughly chopped, and 1/2 cup of bean sprouts…I didn’t have any so I made it with out)

Simmer broth, ginger, garlic and soy sauce for 3 minutes.

Bring to a light boil and add noodles. Cook as directed on package.

In a sautéed pan add one tablespoon of oil, and sauté baby corn to give a bit of color, then add the mushrooms. Cook for 1-2 additional minutes

Carefully add the baby corn and mushrooms to the pan of broth and noodles.

(If following the original recipe, add the bok choy, simmer until tender. Add bean sprouts at the very end

Simmer for an additional two minutes.

Garnish with scallions.

Serves 4.

General Tso’s Chicken (A bit lighter)


General Tso’s Chicken

(adapted from Martha Stewart’s Everyday Food Magazine issue pg, page 34)

1/4 cup corn starch

1 pound snow peas, trimmed and halved crosswise

4 garlic cloves, chopped

2 teaspoons ginger (freshly grated or jarred)

3 tablespoons brown sugar

2 tablespoons gluten free soy sauce

1 1/2 teaspoon red-pepper flakes

2 large egg whites

salt and pepper

1 pound chicken breast cut into 1-inch pieces

2 tablespoons vegetable oil

Brown Rice

~Cook rice according to package or rice cooker.

~In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside.

~In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

~In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Lift half the chicken from the egg-white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden brown about 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, set aside (reserve skillet)

~Add snow pea mixture to the skillet. Cook until snow peas are tender and sauce has thickened, about 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with brown rice.

Steamed Fish Packets with Stuffed Tomatoes


Steamed Fish Packet (with spinach, swiss chard and lemon)

1/2 pound fresh spinach, rinsed well

1/2 pound fresh swiss chard, rinsed well and chopped (removing stems)

three cloves of garlic sliced

four fillets of white fish (stripped bass) about six to eight ounces each

one lemon sliced into 1/4 inch pieces

4 pieces of Aluminum Foil

two tablespoons of butter divided

~ Start by melting one table spoon of butter and two cloves of garlic in a large skillet. Add spinach and swiss chard in batches. Once it has wilted enough add more until all spinach and swiss chard fits in the pan. Squeeze some fresh lemon juice, season with salt and pepper.

~ Lay out the four sheets of Aluminum Foil. Cut the remaining one table spoon of butter into four pieces, place a piece on each sheet of foil. Place 1/4 off the spinach and swiss chard on each of the sheets. Top with a piece of fish, add pieces of sliced garlic and a lemon slice. Season with salt and pepper.

~Wrap each up each piece of foil and place on a rimmed baking sheet. Bake at 400 degrees for 15-20 minutes depending on the thickness of the fish.

Baked Stuffed Tomatoes

(adapted from Martha Stewart’s Every Day Food issue #3, page 101)

4 plum tomatoes cut in half lengthwise (slice off a small sliver from the skin side so they halves lay flat in the baking dish, discard the seeds)

1/2 cup cooked qunioa

1/4 cup crumbled feta cheese

1/2 teaspoon dried oregano (thyme, marjoram etc.)

1 tablespoon olive oil

season with salt and pepper

~Stuff each tomato with the mixture and place in a baking dish

~Bake until tomatoes are soft and topping is crisp and browned, about 15-20 minutes.