Kamis, 30 Oktober 2008

Stuffed Cabbage Rolls with Quinoa + Roasted Sweet Potato Stuffing

Gluten free vegan stuffed cabbage with quinoa stuffing
Quinoa stuffed cabbage. How's that for nontraditional?


It was a dark and stormy night... 

Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled?

Chapter 1.

The tight blue tiled kitchen glowed in the afternoon sun that slatted through the western facing junipers and spilled across the cupboards in a honeyed glaze so dazzling she had to lower her eyes to keep from squinting like a cowboy as she grabbed a frayed dish towel and cracked the oven door. The scent of sweet potatoes, apples and onion laced with garlic, nutmeg and cinnamon filled the room. She tugged her worn wooden spoon from the mustard crock and stirred the tender jewels bathed in apple juice. For the first time in days she felt connected to something tangible.

Continue reading

Rabu, 29 Oktober 2008

Karina's Kicked Up Colcannon Recipe

colcannon
An Irish classic- colcannon. Mashed potatoes with a twist.

Traditional colcannon is an Irish potato recipe thick with cream and sticks of butter. If served for the Celtic New Year, a bowl of colcannon might include a lucky coin hidden in its pillowy depths; the charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune. 

My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes.

Because when it comes to this turning-back-the-clock dark and spooky time of year nothing beats a good potato recipe. 

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Senin, 27 Oktober 2008

Seaweed of the Month Club - Part II



Nori is probably the most widely eaten and recognizable sea vegetables in North America because of our love affair with sushi. “That black, paper-y stuff” my friend affectionately calls it, can be consumed in other ways besides rolling it around steamed rice and raw fish. Nori is also referred to as Sea Lettuce or Green Laver, and has a very mild, nutty, salty-sweet thing going on, so it is a versatile veg that doesn’t overpower the flavour of soups, salads, grains or even popcorn! You can find nori in its pre-toasted form in sheets, often called “sushi nori”, but it also comes toasted, which I find best for other dishes. Sea lettuce, “green nori” that resembles lettuce, is excellent in soups, salads, and in rice and noodle dishes.

Nori has the highest protein content of the sea vegetable family, a whopping 28% (that’s even more than sunflower seeds, lentils or wheat germ)! It contains very high amounts of calcium, iron, manganese, zinc and copper. Compared to other seaweeds, it also tops the list when it comes to vitamins B1, B2, B3, B6, B12 as well as vitamins A, C and E.

You can now find sushi nori at many grocery stores, but the price tends to be rather inflated. Head down to china town if you want the cheap stuff, or the health food store for the high quality, organically grown variety.

Here's a recipe for sushi sandwiches that is a nice change of pace for picnics or stuffy tea parties. It is very easy to make since it avoids that whole, fiddly rolling situation entirely, and makes you look very "creative".

Sushi Sandwiches (for those who can’t roll)
Ingredients:
1 package sushi nori
1 cup short-grain brown rice
1 ripe avocado
1/2 cucumber
2 carrots
1 red bell pepper
3 Tbsp. toasted sesame seeds
1 Tbsp. grated ginger
2 Tbsp. tamari or soy sauce
Wasabi to taste (optional)
--> Smoked salmon or sushi grade fish if you are not a vegetarian
Other ingredients…use your imagination!

Directions:
1. Cook rice according to the instructions.
2. In a dry skillet over medium-high heat, toast sesame seeds just until they begin to pop. Remove from pan immediately and let cool.
3. Combine rice with toasted sesame seeds, ginger, tamari, and wasabi.
4. Slice vegetables into flat strips.
5. Place 1 nori sheet on a clean surface and cover with a thin layer of rice. Press firmly so that the grains stick together.
6. Layer vegetables on top of rice and top with another layer of rice (kind of like building a lasagna). Lastly, cover with one more sheet of nori.
7. Using a very sharp, wet knife, cut across the large “sushi square”, making 4 triangles. Try to be very quick and precise when cutting, otherwise you will only smash the sushi and make a big mess.
Serve with extra tamari, fresh ginger, and wasabi on the side.


If it turns out that you can’t roll and you can’t make a sandwich, just fake the whole thing by throwing all of these ingredients into a giant bowl and call it “sushi salad.” No one will ever taste the difference!

Minggu, 26 Oktober 2008

Gluten-Free Pumpkin Pie Recipe

Gluten-Free Pumpkin Pie Recipe
Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details.

First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving).

Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly.

Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. 

Then you're screwed.

Continue reading

Rabu, 22 Oktober 2008

Karina's Enchiladas Win the Whole Foods Budget Recipe Challenge

Whole Foods Budget Recipe Challenge Winner Karinas Sweet Potato Black Bean EnchiladasEnchiladas photo courtesy Whole Foods Market © 2008

I am very excited to announce that my recipe for Sweet Potato Black Bean Enchiladas has won the Whole Foods Market Budget Recipe Challenge. Thank you all who voted for the recipe- and highlighted this gluten-free vegetarian entry. I am overwhelmed by the support. Over 1,300 of you took the time to vote! And I appreciate it with all my heart.

Congrats to the other talented finalists who participated with their mouthwatering array of unique dishes- Jaden of Steamy Kitchen, Rachel of Coconut & Lime, Hannah of Bittersweet, Michael of Cooking for Engineers and of Katy of Sugar Laws. Your recipes rocked.


To celebrate I am going to give away:

Five $25 Whole Foods Market Gift Cards!

To participate in this random drawing leave a comment below.


Five lucky winners will be picked out of hat
by my favorite little burro, Sparky
on Friday October 31st.



Good luck!

Contest is closed- Sparky picked the winners-
see the winners here.


Here is the winning recipe on Gluten-Free Goddess:

Sweet Potato Black Bean Enchiladas

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Selasa, 21 Oktober 2008

My New Roots Profile: Sigrid Natural Skin Care

Isn’t it always the way that when you finally decide to go somewhere, you meet the most amazing people right before you leave? Well, this time was no exception. A few weeks before I came to Copenhagen, I met Sigrid Geddes. She is a beautiful, inspiring and accomplished young woman who created her own natural skin care line, appropriately called, Sigrid Natural Skin Care.

Hailing from rural Ontario, Sigrid is inspired by her natural surroundings, creating all natural products made with high quality ingredients from botanical sources. Sigrid even goes so far to wildcraft many of her herbal ingredients. Wildcrafting is the method of collecting plant materials in their natural or “wild” habitat for food, medicinal, or other purposes. This practice shows Sigrid’s respect and care for environment, and her desire to be involved in every step during the creation of her products. The other ingredients, such as beeswax, honey, and hemp oil are also sourced locally from friends and farmers. Incredible!

Sigrid Natural Skin Care began in the summer of 2004, shortly after Sigrid’s personal experience with a homemade herbal salve. A wound in her hand wouldn’t heal with conventional drugstore creams. Frustrated, she decided to try her friend’s homemade comfrey salve. Within a day the swelling went down and the infection ceased. Excited about the efficacy of this homemade product Sigrid asked her friend to teach her how to make it. She immediately fell in love with the experience of crafting natural herbal body products, and thus Sigrid Natural Skin Care was born.

The extensive natural skin care line includes body butters, face creams, healing salves, ointments, lip balm, massage oil, a face mask, an eye elixir, even diaper rash cream for your little one, and a healing balm for your man's hands!

Sigrid constantly strives to keep the health of our earth at the core of product production and decisions relating to the direction of the skin care line. Her goal is to provide quality products with a minimal environmental footprint, holding the belief that less is more and that any consumption of resources has an impact on our planet. She even delivers her products by bicycle or on foot, giving new meaning to the term “personal touch”.

I admire Sigrid’s dedication to using natural, local and organic ingredients, and I identify with her passion for creating products that honor the earth as much as the body. As we all know, cosmetics and personal care products can be loaded with harmful chemicals, dyes and perfumes. Not to mention, they are made by faceless people who put the bottom line before your health. Sigrid employs completely natural processes and uses the most effective, carefully selected ingredients. I have been lucky enough to indulge in Sigrid’s goodies for the past month and absolutely love the results! The body butter and face creams, my personal favorites, are incredibly luxurious. Even though I am away from home, I still feel a little part of me travels back across the pond when I’m using a homegrown creation, made by a friend.

If you are interested in learning more about Sigrid’s Natural Skin Care, and for purchasing information, please visit her website, http://sigridnaturals.com/.

Kamis, 16 Oktober 2008

Easy Cider Roasted Vegetables

A pan of fresh vegetables ready for roasting
Roasted vegetables are an easy, fit for company favorite.



Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.


Easy Cider Roasted Vegetables Recipe

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375 degrees F.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced cloves


Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar
1 cup natural apple cider
1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables.
Add crumbles of goat cheese, if you like.


More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.



Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

 


Minggu, 12 Oktober 2008

I am Moving to Copenhagen

Gulp. Okay, time to spill the beans…I am moving to Denmark on Tuesday.

And the real reason I have not posted anything this week, is due to the fact that I am completely preoccupied with packing, errand-running and too many goodbye parties to count (thank you, dear friends).

The big question is, will I continue with My New Roots from my new post overseas? Absolutely. This project is my favorite hobby, and I cannot imagine giving it up. There will be plenty more to come, once I get settled into my new home. (And of course the yoga challenge will continue – even in the airport!!!)

So with that, I bid you all farewell. Happy autumn, Happy Thanksgiving, and good health to each and every one of you. Now here I go…

Jumat, 10 Oktober 2008

Gluten-Free Pumpkin Bundt Cake

Gluten free pumpkin bundt cake
A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

Continue reading

Selasa, 07 Oktober 2008

Tastebook- Karina's Kitchen Recipe Collection

Karina's Kitchen- Gluten-Free Recipes Tastebook


I am excited- and pleased- to announce that I have just produced three Tastebook cookbooks:


Karina's Kitchen - 100 favorite recipes from my kitchen to yours

Karina's Vegetarian Table - A collection of vegetarian favorites from Karina's Kitchen

Karina's Vegan Table - A collection of vegan favorites from Karina's Kitchen


What is Tastebook?

As soon as I heard about Tastebook I was intrigued. iTunes for recipes? Count me in. For those of you new to Tastebook here's the scoop. Tastebook is an on-line publishing platform that lets you create beautiful, hardcover cookbooks (perfect for food bloggers and handy for cooks who find their culinary inspiration online).

With the holidays fast approaching- and with it the gift-giving season- I decided to create a recipe collection for gluten-free families, entitled Karina's Kitchen- for every family who cooks gluten-free, by necessity or by love.

For my omnivorous readers- I've chosen 100 recipes for the Karina's Kitchen Tastebook- my personal favorites- and the most popular recipes here on Karina's Kitchen. From Flourless Chocolate Cake to Buckwheat Chocolate Chip Cookies, from Kicked Up Mac & Cheese (and the dairy-free vegan version, too) to my Sweet Potato Rancher's Pie there are recipes in all categories including appetizers, soups, salads, chicken and beef dishes, seafood, brunch and muffins, cakes, cookies and brownies. I also include specific tips for substituting problematic ingredients- such as eggs and dairy. Almost all recipes featuring chicken or beef include a vegetarian option.

For my vegetarian readers Karina's Vegetarian Table features over 85 personal favorites- all ovo-lacto vegetarian recipes.

For vegans I have collected 50 vegan recipes from Kitchen Kitchen- some of the most popular recipes on the blog- and every one is- you guessed it- a gluten-free vegan favorite. Check out Karina's Vegan Table here.

In order to add or subtract recipes and edit a Tastebook you'll need to join Tastebook (it's free). You can then import my recipes into your Tastebook (search with the term "gluten-free" and mine will come up); this allows you the ability to mix and match with thousands of other recipes on Tastebook, and import your own personal favorites. Like iTunes. For recipes.

I love the dynamic nature of this project. It's a living cookbook that can be added to and updated, reflecting the spirit of my blog and its interactive nature.

Here is the cookbook's dedication:

This gluten-free recipe book is dedicated to the kind and generous readers of Karina's Kitchen blog- Recipes from a gluten-free goddess. Without your lively feedback and support I would be just another cook wrestling with xanthan gum in her humble kitchen.

So that's what I've been up to, behind the scenes. I hope you enjoy it!



Jumat, 03 Oktober 2008

Gluten-Free Mexican Recipes: The Flavors of Santa Fe

New Mexico Sky- My View
The Land of Enchantment


I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. It's true. And it's seductive. Some might even say, magical.

But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.

New Mexico enchants her visitors.

It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.


Fresh fire roasted green and red chiles.


My Santa Fe + Mexican Recipes



Bakery and Bread

Pear Polenta Muffins
Pumpkin Raisin Cake
Quinoa Pumpkin Cookies
Rustic Strawberry Cobbler Cake
Strawberries Citronge


More Tex-Mex and New Mexican Recipes from Food Bloggers:

Green Chili Sauce - Salsa Verde from Kitchen Parade
Chile Rellenos Bake from Kalyn's Kitchen
Tangerine and Jicama Salad with Garlic and Cilantro from Pinch My Salt
Turkey Green Chile Chili from Perfect Pantry
Carnitasfrom Simply Recipes
Roasted Green Tomatillo Salsafrom Andrea's Recipes
How To Roast Your Own Green Chiles from Elise at Simply Recipes
Chipotle Chili from Cooking with Amy
Creamy Mexican Chayote Soup from FatFree Vegan Kitchen
Homesick Texan's Carnitas Houston Style
Mexican Grilled Corn from Food Blogga
Three No-Cook Summer Recipes from Farmgirl Fare
Guacamole Deviled Eggs from Coconut and Lime



Rabu, 01 Oktober 2008

And So it Begins


Here we go ya’ll…30 days of yoga! Are you ready for it? I have really been looking forward to this challenge and I promise to keep you posted on my own record (which may or not be perfect, but I’m hopeful).

The following sequence should be done everyday for the next 30 days. If you already practice yoga and have a favorite position or series that you want to add, please feel free to do so. Of course your routine over the next month will depend on how much time you have and how you are feeling. The reason I have kept things simple is so that I have a goal that I know I am capable of accomplishing. Once I begin, I usually have a hard time stopping – it’s getting started that’s always the obstacle.

Listen to your body over the 30-day practice. If you feel pain or discomfort, stop.

A note on Yoga Breathing

Throughout this practice, you can try practicing Ojai Breath.
Ojai Breathing, or "Mirror Fogging Breath", opens up your breathing passages, helps your breathing relax and it helps circulate energy in your Energy Body. It's one of the easiest breathing strategies.

Let's explore the sensation we'll be looking for with Ojai Breathing. Open your mouth and breathe outward, as if you are trying to fog up a mirror. Or as if you are softly saying 'hah'. Notice how that opens up the back of your throat? Notice how it makes a rasping sound?

With Ojai Breathing we're looking for those same feelings, only you'll be trying to feel them when you're breathing in. Try it with your mouth open. Then see how relaxed you can make it.

To get the full benefits of this breathing technique, put the tip of your tongue up on the roof of your mouth just behind your upper, front teeth. Let your tongue rest there lightly. This further opens up your throat and closes off your Energy Body so that you can better circulate Energy. This breath will sound much louder than regular breathing. It is full and deep. As you inhale, fill the abdomen and then continue inhaling as you expand and fill the chest. Then exhale first from the chest as it empties and falls and then continue exhaling from the abdomen as it draws inwards completely. This is one round of the full yogic breath.

If for any reason during the posture portion of the series you feel you cannot continue, simply sit in a comfortable position and continue breathing. Remember, yoga stops when you lose consciousness of the breath. If you are not breathing fully, you are only stretching.

Here is the Sun Salutation posture series. Take note of the breath in each position. Click on the pictures to enlarge, if desired.

Begin by standing in Mountain pose, feet about hip width apart, hands either by your sides or in prayer position. Take several deep breaths.






On your next inhale, in one sweeping movement, raise your arms up overhead and gently arch back as far as feels comfortable and safe.






As you exhale, bend forward, bending the knees if necessary, and bring your hands to rest beside your feet.






Inhale and jump, or step the right leg back.








Exhale and step the left leg back into plank position (if you did not jump back). Hold the position and inhale.






Exhale and lower yourself as if coming down from a pushup. Only your hands and feet should touch the floor.






Inhale and stretch forward and up, bending at the waist. Use your arms to lift your torso, but only bend back as far as feels comfortable and safe. Lift your legs up so that only the tops of your feet and your hands touch the floor. It's okay to keep your arms bent at the elbow.



Exhale, lift from the hips and push back and up into "downward dog". Spread your fingers wide and ensure that the weight from the top half of your body is on the palms of your hands, not your wrists. Do not worry if your heels do not touch the ground (mine don't!). Take five deep breaths here.



Inhale and jump, or step the right foot
forward.







Exhale, bring the left foot forward (if you did not jump) and step into head-to-knee position.







Inhale and rise slowly while keeping arms extended.








Exhale, and in a slow, sweeping motion, lower your arms to the sides. End by bringing your hands up into prayer position.

Repeat the sequence five times.





During the 30-Day Yoga Challenge, you may want to consider the following things:
- Get 6-8 hours of sleep every night.
- Wake up and drink warm water with a lemon.
- Tell 10 positive people about your 30-Day Yoga Challenge so you have lots of support.
- Monitor your inner dialogue. You are what you think.
- Be kind. Treat yourself and others with kindness when you eat, exercise,
play, work, love and everything else.

Please feel free to email me with any questions you have over the next month. I am here for answers and support! Good luck and Namaste.

The following people have signed up for the Yoga Challenge. Good for you!
Mikkel, Sheila, Trevor, Geoff, Nigel, Shay, Kelli, Jim, Janet, Julie, Suzanne, Chicky, Paula, Sandy, Kate, Sienna, Rowan, Emily, Laura, Candice


sources: http://audioyoga.com/AY4/index.php?option=com_content&task=view&id=465&Itemid=140
http://www.yogasite.com/sunsalute.htm
http://www.healthandyoga.com/html/yoga/Benefits.html
http://myogapractice.com/30_day_yoga_challenge