Cleo Libonati, RN, BSN

Gluten-Free Chocolate Almond Biscotti

August 5th, 2009 by Cleo Libonati, RN, BSN


Try this twice-baked cookie for a delicious treat that's yummy to the last bite.

Ingredients
  • 1 cup fructose
  • ½ cup butter, softened or substitute fat
  • 2 eggs
  • 1 ¼ cup rice flour
  • ½ cup tapioca
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 3/4 cup almonds (optional)

 

Equipment

Aluminum cookie sheet.
Oven.

Process

Preheat oven to 350 degree F.  In a large mixing bowl, cream butter and fructose until light and fluffy.  Add extracts, then beat in eggs one at a time.

In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa.  Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle.  Divide dough into 2 parts.  Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long.  Bake 25 minutes.

Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide.  Place slices on cookie sheet and bake at 325 degrees F for 10 minutes.  Turn over and bake 8 minutes.  Cool on wire rack, then store in airtight container.  Makes about 36.


Cleo Libonati, RN, BSN

Gluten-Free Fried Oysters

August 5th, 2009 by Cleo Libonati, RN, BSN

Loaded with zinc, iron, and protein, oysters have a long history of nourishing people from many cultures. Quick to make, they go well with almost any quick side dish like green beans, asparagus, carrots, or broccoli. Oysters also have lots of copper, selenium, vitamin A, niacin, vitamin C, potassium, calcium and a good showing of folic acid.

Ingredients
  • 2 tablespoon oil
  • 16 oz. can of fresh, shucked oysters, drained, or if you like canned oysters, use two 8 oz. whole fancy oysters, drained
  • 1 egg, beaten
  • 1/3 cup corn meal or gluten-free bread crumbs
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon onion, minced
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper

 

Equipment

Medium skillet.

Process

On a paper plate (for easy clean-up), mix corn meal or crumbs with parsley, onion, salt and pepper. Dip oysters in beaten egg then dredge in corn meal or crumb mixture to coat.

Heat oil in medium skillet.  Lay coated oysters evenly around the pan.  Fry over medium heat about 4 minutes until golden, then turn over and fry other side.  Serve with fresh tomato salad - delicious!

Cleo Libonati, RN, BSN

Gluten-Free Upside Down Apple Cinnamon Pancakes

August 5th, 2009 by Cleo Libonati, RN, BSN

Here is a great way to use left-over egg whites! Make this fluffy, tender pan-size pancake the whole family is sure to love. Ummm -- the apple and cinnamon aroma will bring them in a hurry.

Ingredients
  • 3 tablespoons gluten-free margarine
  • 1 large flavorful apple or 2 medium (such as mackintosh, granny, pink lady), cored, peeled & thin sliced
  • 1 teaspoon ground cinnamon
  • 1/3 cup water  
  • ½ cup fine white rice flour
  • ¼ teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • ½ cup vanilla flavored gluten-free rice milk
  • 1 teaspoon fresh lemon or lime juice
  • 2 large fresh egg whites

 

Equipment

Skillet with sloping sides.

Process

You will need a 10 inch omelet pan -- that is, sides of skillet need to slope and the bottom should be 7 to 8 inches across as opposed to a straight-sided pan.

Add margarine to the pan and set over medium heat.  When margarine melts, arrange apple slices evenly to cover bottom of pan.  Sprinkle with the cinnamon then add the 1/3 cup water.  Cover to cook apples for 4 minutes.  Apples should be softened and moist.  If they are dry, add 2 tablespoons water and cover a half-minute.

Meanwhile, in a medium bowl, blend the rice flour, salt, baking powder.  Stir in the rice milk and lemon juice, and then quickly beat in the egg whites.  Pour mixture evenly over the hot apples and cover.  Turn heat to low medium and cook for 4 minutes.  Top should spring back when touched.

Remove at once to a large platter.  To remove, place plate over the pan and flip pancake onto it.  Cut into wedges.  Serve with honey or maple syrup if desired. Makes 4 servings. 

Cleo Libonati, RN, BSN

Gluten-Free Pork Tenderloin with Pineapples and Sage

August 5th, 2009 by Cleo Libonati, RN, BSN

In less than 30 minutes, you can enjoy this easy entree. Tender pork is smothered in a sweet and sour sauce bursting with chunks of pineapples and raisins. Pork is rich in tryptophan, the amino acid needed to make serotonin for calm nerves and melatonin for restful sleep.

Ingredients
  • 1 pork tenderloin, about 16 oz.
  • 2 tablespoons olive oil
  • ½ teaspoon salt and pepper
  • 1 cup unsweetened crushed or chunked pineapples
  • ½ cup pineapple juice
  • ½ cup raisins
  • 4 fresh sage leaves or 1 teaspoon dried sage
  • ½ cup water
  • 1 tablespoon cornstarch or rice flour
  • 1 teaspoon rice vinegar
  • 1 tablespoon gluten-free soy sauce (optional)

 

Equipment

Skillet.

Process

Season pork with salt and pepper.  Cut  the length of meat across the grain into 1/2 inch thick medallions.  Add oil to skillet and heat to medium high then add meat.  Brown one side then cover 5 minutes.  Turn meat and brown all over.

Add pineapples, raisins and sage to skillet.  Bring to boil then reduce heat and simmer for 20 minutes turning once. Remove meat to heated platter.  Blend water, vinegar, soy sauce and cornstarch together then add to skillet.  Boil several minutes until thick and bubbly.  Serve over cooked rice. Serves 4.

Cleo Libonati, RN, BSN

Gluten-Free Lasagna with Tofu and Vegetables

August 5th, 2009 by Cleo Libonati, RN, BSN

This lovely, satisfying lasagna is very rich in calcium, phosphorus, potassium, and vitamin A with the health benefits of lycopene and antioxidants.

Ingredients
  • ½ box (8 oz.) gluten-free lasagna noodles, cooked as directed and drained
  • 2 cups soft tofu, mashed
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon pepper
  • ¼ cup Parmesan or Romano cheese, grated
  • 1 cup mozzarella or manchego (sheep) cheese, grated
  • 1 cup mushrooms, thinly sliced
  • 1 cup broccoli florets, separated into small pieces, or zucchini slices
  • 2 ½ cups tomato sauce

Equipment

1 ½ quart glass baking pan or casserole dish.

Process

Heat oven to 350 degrees F. Prepare or have ready tomato sauce. Prepare noodles and set aside.

While noodles are cooking, prepare cheese mixture. In a medium bow, combine tofu, egg, parsley, pepper and Manchego cheese and beat until fluffy.  

Assemble lasagna.  Spoon ¼ cup of tomato sauce onto bottom of pan, then lay 2 noodles over it. Spread tofu/cheese mixture over noodles.  Pour ¼ cup tomato sauce, and top with 2 more noodles. Arrange mushrooms and broccoli evenly over noodles then cover with mozzarella or manchego cheese.  Add ¼ cup sauce and top with noodles.  Pour remaining sauce over the top.  Sprinkle with the remaining Romano cheese.  Cover with lid or aluminum foil to prevent evaporation.

Bake 45 minutes, or until bubbly.  Remove lid or foil and bake 5 minutes more.  Allow to cool 10 minutes before serving.  Makes 4 to 5 servings.

Cleo Libonati, RN, BSN

Gluten-Free Stuffed Jumbo Shells The Easy Way

August 5th, 2009 by Cleo Libonati, RN, BSN

Love stuffed jumbo shells, but don't want to use the oven? Here is a handy way to make shells in 35 minutes. What you need is a deep-sided large skillet with a lid -- a nonstick electric is ideal. Reheat leftover shells to make a deliciously satisfying lunch.

Ingredients
  • 8 oz. box Grand Shells
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, chopped
  • ¼ cup chopped onion
  • 24 oz. tomato sauce (3 of the 8 oz.cans)
  • 2 cups cooking liquid from shells
  • 1 teaspoon fresh or ½ teaspoon dry basil
  • ¼ teaspoon ground black pepper
  • 12 oz. ricotta cheese or soft tofu for dairy-free (add 2 teaspoons apple cider vinegar and a rounded teaspoon honey or fructose to flavor the tofu]
  • 2 eggs
  • 2 tablespoons chopped parsley
  • ¼ teaspoon ground black pepper
  • 2 cups grated mozzarella or Manchego cheese (sheep)
  • ½ cup grated Romano cheese (sheep)

 

Equipment

Large non-stick skillet.

Process

Cook Grand Shells according to package directions.  Before draining, remove and reserve 2 cups of the cooking water to add to sauce. 

Meanwhile, heat large skillet on low medium. Add oil, garlic and onion and cook until golden, about 2 minutes.  Add tomato sauce, pepper and basil. Simmer 10 minutes.  Stir cooking liquid from pasta into tomato sauce, then remove 1 cup to add later. 

In a medium bowl, mix ricotta or tofu with eggs, vinegar, parsley and pepper. If using tofu, add extra vinegar, ½  teaspoon  honey or fructose and ½ teaspoon salt to flavor. Fold in grated cheese or tofu.

To assemble:  Spoon 2 rounded tablespoons of cheese or tofu mixture into each shell.  Arrange stuffed shells in sauce, supporting, them to keep upright.  Sauce should not submerge the shells. Cover with lid and cook over low heat 20 minutes.  Add reserved cup of sauce and sprinkle with grated Romano cheese, cover and cook a few more minutes until cheese melts.  Serves 6. 

Cleo Libonati, RN, BSN

Gluten-Free Cabbage Leaves Stuffed with Ground Turkey

August 5th, 2009 by Cleo Libonati, RN, BSN

For thousands of years, people all over the world have found myriad ways to prepare this health-giving vegetable. Stuffed cabbage is a favorite with good reason -- it's so satisfying -- to smell, to see and to taste! Cabbage is a great source for important vitamins like vitamin C, K and folate, minerals like calcium and potassium, plus fiber and bioflavanoids. Recipe also provides complete protein, iron, zinc, vitamin A, magnesium and riboflavin.

Ingredients
  • 12 to 14 large cabbage leaves
  • 1 pound fresh ground turkey
  • 1 cup raw rice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

sauce: 

  • 4 cups tomato sauce
  • 4 cups reserved cooking liquid
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

 

Equipment

Large pot with lid.

Process

Core a head of cabbage, soak in hot water for 10 minutes then carefully peel off leaves.  Fill a large pot with 4 inches water and bring to boil.  Add half the leaves to soften but not enough to cook.  Remove to a platter.  Add the rest to soften, then remove.  Reserve 4 cups of the cooking water.

Meanwhile, mix the meat, rice, salt and pepper in a bowl.  Place ¼ cup of meat mixture onto the inside of a leaf where it was attached to the core.  Roll the leaf over while tucking in the sides and roll again to secure the contents.  Repeat with each leaf until filling is used up.

Add 4 cups of tomato sauce to the reserved cooking liquid.  Lay a few cabbage leaves on the bottom to protect the rolls from sticking.  Now arrange the rolled cabbages around the bottom, repeating until all are placed in the sauce.  Bring to a boil, then lower heat to cook gently for 40 minutes. Serves 4-5.

Cleo Libonati, RN, BSN

Gluten-Free Carob Peanut Smoothie

August 5th, 2009 by Cleo Libonati, RN, BSN

All smoothies are quick to make and enjoy, but this smoothie is full of natural protein and the  vitamins and minerals needed for muscle strength and vitality plus carbohydrates for energy.

Ingredients
  • 8 oz. milk or milk substitute (rice milk, nut milk, soy milk)
  • 1 tablespoon natural creamy peanut butter
  • 1 tablespoon carob powder or 2 teaspoons cocoa powder
  • 1 tablespoon honey or fructose sweetener
  • 1 tablespoon rice bran
  • 1 tablespoon rice protein powder
  • ¼ teaspoon gluten-free vanilla
  • ¼ teaspoon xanthan gum
  • sprinkle salt as desired

 

Equipment

Blender.

Process

Add the milk or substitute to blender then add rest of ingredients.  Blend on high speed 1 to 2 minutes, or until thick and creamy.  Makes one serving.

Cleo Libonati, RN, BSN

Gluten-Free Banana Orange Smoothie with Peanut Butter

August 5th, 2009 by Cleo Libonati, RN, BSN

Whip up this smoothie for a fast, nutritious breakfast that is rich in calcium, protein, phosphorus, potassium, vitamin B6, niacin, thiamin, riboflavin, folic acid, vitamin C, magnesium, zinc and probiotics. Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk. Ounce for ounce, peanuts contain almost 30 times as much resveratrol as grapes, which often are touted as being one of the few good sources of the antioxidant.

Ingredients
  • 1 ripe banana
  • ¼ cup silken tofu
  • ½ cup plain yogurt
  • ¼ cup calcium fortified orange juice
  • 2 tablespoons peanut butter
  • 1 tablespoon rice protein
  • raw honey to taste, about a teaspoon

 

Equipment

A blender.

Process

Put all ingredients into a blender and liquefy.  Add some ice if you like it colder. Pour into tall glass to serve.

Cleo Libonati, RN, BSN

Gluten-Free Brazil Nut Risotto

August 5th, 2009 by Cleo Libonati, RN, BSN

Try this flavorful dish for a whopping dose of selenium from uniquely soft, crunchy Brazil nuts -- with a texture reminiscent of water chestnuts.

Ingredients
  • 2 tablespoons olive oil
  • ¼ cup onion, chopped
  • ¾ cup Arborio or short grain rice
  • 4 cups gluten-free chicken broth
  • ½ cup Brazil nuts, chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon basil leaves
  • 1/3 cup romano (sheep) cheese, grated

 

Equipment

Heavy bottomed medium pot with lid.

Process

Add oil to heavy bottomed medium size pot. Heat to low medium then add onions to saute golden. Do not let brown. Add nuts then rice. Heat until rice whitens, then add a cup of broth and parsley, basil, salt and pepper. Stir frequently as broth is absorbed. Add more broth until all is used, about 20 minutes. Rice will retain its shape well but should not be hard in middle. Fold in cheese and serve as side dish. Serves 4.