Hal's Kitchen

Chicken and Pasta Puttanesca

2011-06-16T11:28:00.000-07:00

I used to be a "Lead Food Demo Specialist" at TJ's for 4 years and I compiled a list of my original recipes (300+) while doing demo. Here is one such example.
Of course all of the
ingredients are TJ's and we know that TJ's is notorious for discontinuing items, so if there is an ingredient here that is no longer in the store...guess what??? IMPROVISE.....
Good Luck with this and
Buono Apetito

Recipe By :Chef Hal

Serving Size : 8

1 tablespoon TJ’s Extra Virgin Olive Oil

3 cloves TJ’s Fresh Garlic – minced

1 can TJ’s Tuscano Marinara Sauce

½ cup TJ’s Pitted Kalamata olives – whole or chopped

¼ cup TJ’s Organic Chicken Broth

1 tablespoon TJ’s Capers

1 medium TJ’s Red Bell Pepper

1 medium TJ’s Fresh Zucchini - sliced

½ teaspoon TJ’s Crushed Dried Red Pepper Flakes

2 cups TJ’s Frozen Chicken Breast –cooked and chopped or Precooked

8 ounces TJ’s De Cecco Spaghetti - uncooked

TJ’s Grated Parmesan cheese (optional)

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.

Precook frozen chicken. Chop into bite size pieces.

Stir in marinara sauce, olives, broth, capers, red peppers, zucchini and pepper flakes. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered; stir in chicken.

Meanwhile, cook pasta according to package directions; drain and rinse. Toss hot pasta and sauce; sprinkle with cheese, if desired.

GF Rice Croquettes

2011-03-11T11:17:00.000-08:00

Makes about 12-16 croquettes
Difficulty Easy

Ingredients

2 Cups Water
1 Cup Arborio Rice (Jasmine works as well)
2 Large Eggs, Beaten
5 Tbsp Grated Parmesan Cheese
8 Oz Mozzarella, Cut Into Small Cubes
Oil For Frying
Salt, Fresh Ground Pepper
A Few Dashes Of Nutmeg
A few dashes of Italian Seasoning

Directions

Bring the water to a boil in a medium saucepan and sprinkle with salt. When boiling, add the rice, cover and reduce heat to the lowest setting. Cook for 20 minutes.
Remove lid and add beaten eggs, Parmesan cheese and season with salt, pepper and nutmeg and Italian Seasoning.

Transfer the rice to a baking sheet and spread out in a layer to cool. Transfer to the refrigerator.

Remove the rice from the refrigerator and roll into 1-1/2 " diameter balls.
Push a mozzarella cube into the center of each ball.
Heat about an inch of oil in a wok or deep skillet to about 350 degrees F.
Drop in a few croquettes at a time and fry until golden brown on all sides. Remove to a paper towel.

Serve immediately.

Dipping Sauce: olive oil, balsamic, lime juice, a dollop of agave
measurements are at your discretion

Gluten-Free Homemade Falafel--w/ Tahini Sauce

2011-02-23T12:20:00.000-08:00

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed
in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.

Prep Time: 15 minutes
Cook Time: 30 minutes total

Ingredients: Serves 4.

1 Can Chickpeas/Garbanzo Beans.
(16 Oz. Can Drained)
1 Med Red Onion, Diced
2 + Cloves Garlic, Diced
3 Tbsp Fresh Parsley, Chopped
3 Tbsp Cilantro, Chopped
1 Tsp Coriander
1 Tsp Cumin
1 Tsp Ground Red Pepper
2 + Tsp Garbanzo Bean Flour Or Garfava Flour
1 Large Egg, Beaten (optional-depending on consistency of mixture or if you are a vegetarian)use Egg Replacer according to pkg. directions for 1 egg

Salt
Pepper
Oil For Frying
Preparation:

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.

Mash chickpeas, ensuring to mix ingredients together.

You want the result to be a thick paste.

Add flour.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 ° F until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Tahini Sauce

Tahini sauce is made from tahini - a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:

½ Cup Tahini (Sesame Seed Paste)
3 Cloves Garlic, Crushed And Chopped
½ Tsp Sea Salt
2 Tbsp Olive Oil
¼ Cup Lemon Juice
1 Tsp Parsley, Finely Chopped (Optional)
Water as Needed To Thin Out

Preparation:

In a bowl, combine garlic and tahini. Add kosher salt.

Add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

It should be spreadable or thinner as a dressing. That’s up to you.

My Classes in St. George

2010-11-03T14:02:00.000-07:00

For those of you in St. George UT or if you know of anybody here and are interested in my classes just go to http://ce.dixie.edu and open the Brochure link. The class is listed as "International Appetizers and Desserts" Global Culinary Adventures.
The classes are
on Thursday nights from 6:00-8:00
It is $15 per class plus a $10 material fee per class.
This Thursday (Nov. 4) we will be touring India by making Kheer (Indian rice pudding)and a deep fried Onion Bhaaji with Mango Chutney and Tamrind Sauce (both from the store) Chutney is time consuming to make from scratch anyway..and we only have 2 hours in the class.
It is all hands-on. You make it, bake it or fry it. I just instruct. It works out better that way instead of watching some schmuck having all the fun. Time to get your hands dirty people and jump into the pot. LOL

In January I mentioned I will have 13 weeks of Gluten-Free baking classes. Those will be on Tuesday nights.

The brochure won't be out until December sometime, but make a mental note of it......

C-Ya in the kitchen :-)

Hal

My New Class

2010-11-03T09:28:00.000-07:00

My new GF class starts again in St. George in January 2011. The class I'm teaching now is International Appetizers and Desserts (not GF).
Last week I taught them how to make
Baklava. MMMMMM sssooooo gooood!!!
The unfortunate situation with the class is that it is only 2 hours long and with the making and baking of the Baklava, it did not have a chance to cool enough before pouring the sugar water(syrup) over the Baklava.
Needless to say they turned out a little soggy.
Remember, if you are making this wonderfully sticky, gooey, sweet and tasty dessert you must wait until the sugar water and the Baklava have cooled to room temp. before you saturate it with the syrup.
The taste was there but not the CRUNCH.... Oh well...
I also made a Mediterranean Pastry Puff square with Kalamata olives, Feta, tomatoes and Gouda cheese.
The sauce was awesome too. Some olive oil, lime juice, balsamic vinegar and agave. Shake it up and drizzle.
For the pastry just unroll a pastry puff sheet and cut it into 4x4 squares and place the ingredients on top. The tomatoes should be firm cherry or Romas and sliced thin. Bake at 375 degrees F for up to 18 minutes or golden brown. Allow to cool for a few minutes and then drizzle that dressing from above. AWESOME DUDE!!!!...
Give it a try. It's a great appetizer. You can also make them into like empanadas and fold the dough over the ingredients. If you do that make sure you cut a larger square or circle.

ENJOY!!!!

Hal

GF Bagels - Deeeelish - Tell Friends and Family

2010-08-21T16:26:00.000-07:00

I just made these fantastic GF bagels. If you are GF and miss things like
bagels and breads just try this recipe. It's not quick, but they are GREAT and they microwave well after refrigeration.
Try it or tell yur GF friends and family to try it.

You can use a GF High-Fiber Flour blend or make your own.
My GF High-Fiber Flour Blend:
1 cup Brown Rice or Sorghum Flour
1/2 cup Teff Flour
1/2 cup Millet Flour
2/3 cup Tapioca Starch/flour
1/3 cup Cornstarch

Mix well in a large bowl. Store in an airtight container in the fridge.
Bring to room temp. prior to using.

Now the Bagels: makes 8
3 cups Flour Blend
1 1/2 tsp Egg Replacer
1 tbsp Xanthan Gum
1 tbsp Rapid Rise Dry Yeast
1 tbsp Agave
2 tbsp Vegetable Oil
1 tsp Cider Vinegar
1 1/4 cups Warm Water (105-110F)
1 tsp Sugar

Cornstarch for rolling.
Cornmeal for dusting pan.

Line a baking sheet with Parchment Paper and sprinkle with cornmeal.
--In a large bowl, blend the flour, salt, xanthan gum, and egg replacer.
Mix well, either by hand with a whisk or use an electric mixer on
low-med for 2 minutes.
--In a separate small bowl add the yeast to the warm water and stir. Add
the Agave and let sit until foamy ( 2-3 minutes to activate the yeast).
--Then whisk in the cider vinegar and oil to the yeast water.
--Slowly pour the yeast water into the bowl of flour mix stirring as you
go.
--This should create a smooth dough. If not add a little more WARM water.
Dough should not be very sticky or stiff.
--Continue to mix with a large spoon or now by hand. If you use a mixer
it will gum up. Mix for at least 2-3 minutes.

Now--either scoop out clumps of dough or use your hands. Come on get them dirty.....

Sprinkle some cornstarch on a working surface
--Lightly roll, in your hands, each clump into a ball and then roll in the
cornstarch.
--Flatten each ball slightly and stick a floured finger into the middle.
Create a hole, but large enough for the proofing not to close it.
--Place each bagel on the baking sheet with the cornmeal on it.
--Place a lightly oiled piece of Saran Wrap over the bagels.
--Place in a warm spot and allow to rise for 30 minutes.
PREHEAT OVEN TO 375 F.
Boil a large deep skillet of water and the 1 Tsp Sugar or sweetner. Fill
the skillet half way with water.
Place the bagels gently into the boiling water for 30 SECONDS on each side.
--Use a slotted spoon and a regular spoon to genttly flip the bagels.
--Scoop each bagel out using the slotted spoon. Drip off excess water and
place back on the sheet with the cornmeal.

EGG WASH - Whish together - 1 egg white with 2 Tbsp. COLD water. Brush
on top of each Bagel. This is when you add your toppers like: Minced
roasted garlic, grated cheese etc....

--BAKE for 25 minutes

EAT....

I know it seems like a long recipe, but believe me it is well worth it.
It only took a total of 1 to 1 1/2 hours and that includes proofing and baking time. You do the math....LOL...

20 Years of Marital Bliss

2010-08-12T11:06:00.000-07:00

Well, here we are at 20 years of marriage. WOW...in today's world that is a major milestone isn't it? Most people get divorced even after 1 year.

Our 20 years have been filled with
the usual challenges and fortunately or not we don't have any kids. We met in '84 and basically were dating exclusively since. Our first date was Oct. 14,1984 and I took her to a Jethro Tull concert at the Meadow Lands in NJ. Quite romantic, don't you think?
We got to the parking lot where I presented 2 mini bottles of Cordon Negro Champagne. I was at least classy enough to bring 2 of those plastic champagne glasses instead of chugging from the bottle.
The concert was quite an experience since our seats were almost behind a post and had to shift to see the members of the group. We also had some real Bone-Heads behind us, one of whom proceeded to barf on the floor, which ran down so we were kind of stepping in it. WOW....now that's romantic. We moved of course since the stadium was not packed at the time.

After the concert we couldn't find the car right away ('75 Maverick-v8) with somewhat rusted out (on the bottom only) door panels. You know NY salt in the winter does wonders for a car....
Anyway, we had to wait until most people left and about 1/2 hour walking around the lot. We finally made it.....Since then it has been one adventure after another.
She's my best friend and lover and we have always had this, what do you call it, kinship? We have the same kind of sarcastic humor and other similarities , but we are totally opposite in the fact that she is a Type A personality and I am not, she has a tendency to be ethereal and I'm more grounded. I guess we compliment each other that way.
Well, 20 years and we are still going strong.

HAPPY ANNIVERSARY LOVER

I have a break

2010-08-09T18:00:00.000-07:00

WHAT A SUMMER.
I have been teaching my cooking class here in
Utah for most of the summer and I finally get a little breathing room until I start again in mid-Sept.

The roll was low, but what do you expect this time of year. People on vacation etc....

Let's see, what did I teach them anyway..lol..oh yeah, We did Thailand for 4 weeks and then we shuffled over to Germany where we made Peach Strudel and some dishes from "East" Germany and Homemade Spatzle with Braised Red Cabbage and Jaeger Schnitzel. Man was that good.

We finished up with Southern preparing Jambalaya and Chicken Creole with Collard Greens and Bacon. Then we made a homemade Biscuit Chili Bowl. Now that was good. You make a batch of biscuits, but you form the dough over the bottom of a muffin tin to form the bowl. Of course you add a shredded Cheddar to the dough. Then you make the homemade chili and Boom, you eat.

My next class in the fall is going to be Gluten-Free baking etc...since there is a high volume of Celiac here in St. George.

That will be followed up by Appetizers and Desserts from around the World.
What a busy Fall this is going to be. Next year I think I will take them on Culinary Adventure to India and introduce them to Curries and the like.

There just aren't any stores that carry Indian ingredients, but that's what the internet is for.
That's only for 4 weeks and then we go other places.

Oh, I have a tip for everyone. We were making Shrimp Boulettes in class and you have to put chopped raw onions and potatoes into a blender or food processor to mush it so you can fry them (after you add the egg and flour and some other stuff, of course)but the stuff spun off to the side all the time in the blender. So I decided to do what everyone warns you not to do, yep, put a wooden spoon in there to stir it up while the blades are moving.
I tried to pulse and stir in a rhythm where I pulsed, stopped, stir, pulsed, stopped, stir, you get the idea. I tried speeding it up, but my timing was a bit off and the spoon hit the moving blade, kicked the spoon out and a good portion of this mush went flying through the air (without a trapeze) landing in splats on the floor, ceiling and in my hair...LOL...what a mess....that'll teach me to listen to warnings LMAO...anyway, we all survived.

Until next time little ones it's off to the kitchen to see what kind of trouble I can start. Maybe I'll have an oil fire..just kidding..
Later
Hal

SUMMER IS HERE

2010-07-04T11:33:00.000-07:00

OMG....It is hot..hot...HOT!!!!!!
107 degrees in St. George. I'm not one to complain...yeah right....
but it is HOT...did I say it was hot??? LMAO
Anyway, who has tips on how to stay cool in the summer with some cool and refereshing recipes.
Oh, wait!! I DO, I DO....
Here's one from
THAILAND...

SERVE IT CHILLED

Thai-Spiced Watermelon Soup with Crabmeat

This light, spicy soup is delicious hot or chilled.
The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato.

Makes 4 first-course servings

Ingredients

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tbsp finely chopped shallot
1 ½ tbsp finely chopped peeled fresh ginger
1 tbsp finely chopped garlic
1 ½ tbsp mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tbsp fresh lime juice, or to taste
¾ tsp salt, or to taste

For crab
10 oz jumbo lump crabmeat (2 cups), picked over
¼ cup finely chopped fresh cilantro
1 ½ tbsp mild olive oil
¼ tsp salt, or to taste

Make soup: If you like substance in your soup, mash and chop – do not blend
Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup uncovered, for about 2 hours if serving cold, or reheat in cleaned saucepan.
Prepare crab:
Toss crabmeat with cilantro, oil, and salt.
Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.

Cooks' notes: • Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling. • Crabmeat can be picked over 1 day ahead and crab mixture can be prepared 1 hour before serving. Chill, covered. *Available at Asian markets and some supermarkets.

Spring has Sprung

2010-04-01T07:38:00.000-07:00

Oh, what a wonderful time of year Spring is. The air comes alive with the sound of
birds, bees and sneezes. Yep! It is allergy time. Pollens come alive and with that comes the wonderful time of stuffy noses, wheezing and sneezing. The eyes get puffy and watery and there is no end in sight, that is if you can see out of those puffy and watery eyes. You take your OTC meds and hope for the best.
For those that suffer during this time of year, all I can say is "Geshundheit". Sorry.
In the next few days I will be posting some wonderful recipes that might not really help you during this time of stuffiness, but they will taste good and they might take your mind off your suffering, just don't drip into the pan.
Remember my sense of humor is a little wierd.
Just put some Eucalyptus into that aroma therapy diffuser and inhale...
Aaaahhhhhh....feels better? Maybe a little....
Stay tuned my little chickens.

Bolster Your Immune System

2010-01-02T08:36:00.000-08:00

Winter is a tough time for our immune systems because of all the people we come in contact with that have a cold or the flu.
There are things we can
do this time of year to help ward off the bugs.
1) Exercise(duh): I know, I know. Getting out there in the cold
to jog or walk is a ridiculous thought. Go to a gym or plug in your
favorite Pilates or Yoga video.
Just get the cardio going ang get that lymphatic system moving the
immune cells through your body.
2) Be Happy: Stress and depression lowers your immune system. Do
things bring you joy. Your hobby or going for a drive, socialize. Just
something that gets your mind of your stress. RELAX. BE HAPPY.
3) Add Color To Your Plate: The more colors you eat, the more broad
spectrum your immunity boost will be. It has to do with PHYTOCHEMICALS
(that's what gives fruits and veggies their color-it's their immune
system) Reds, Oranges, Red-Purples, Orange-Yellows, Yellow-Greens,
Greens....you see where I'm going with this?
Tomatoes, grapes, pomegranates, blueberries, papaya, kale, spinach,
pears, endive, sweet potatoes, carrots etc....
4) Avoid Cool, Raw Foods: Traditional Chinese Medicine advises
eating as few raw foods as possible during winter because they are hard
to break down. It takes more for your body to digest and breakdown these
foods. To keep things humming you should try warming and cooked foods.
Soups, sauteed veggies, lean proteins, eggs, oatmeal.
Garlic, Ginger and scallions keeps the body warm also and helps to
strengthen your QI (chee).
5) SLEEP: Your body takes the down time of sleep to repair itself and
to detox and heal. If you do not get enough sleep at night, try napping
when you can, like on the weekend. When you are sleep deprived your
body has a harder time to repair itself.

With all that in mind "Stay Healthy and Happy"

2010

2010-01-01T09:26:00.001-08:00

H A P P Y N E W Y E A R ! ! ! ! ! !

May the New Year bring new opportunities and good
food into your lives.

I look forward to a wonderful year of postings and new members to contribute to this group.

The more the merrier (what a cliche-LOL)

Hope all is well with all.

Hal

Planning a Holiday Party?

2009-12-19T09:17:00.001-08:00

OK, the holidays are here....Hurray...FOOD...COOKIES>>>and MORE...

Remember that there are people out there that have food allergies even
if they don't tell you.
Here are some ways to make food-allergic company feel welcome.

1) Communicate: Ask each guest whether or not they have any special dietary needs or requests. This allows people to bring up their concerns without feeling awkward. This will also relax the atmosphere at your party.

2) Be Sensitive: As you plan the party and during the event, check in with your guests from time to time. If you are doing buffet style allow the special diet folks to go first to avoid cross contamination especially with Gluten-free items.

3) Understand Contamination: This deals with Gluten-free mostly, but also with others like peanuts. Be aware of hidden ingredients and how foods can become cross-contaminated during meal prep. Talk with your food allergic guests about their concerns. Chances are that they will be most appreciative and grateful for your concern.

4) Label Ingredients: Inform your company about your menu and the foods you are serving. Share the ingredients or provide the recipes so that people can pick and choose what they can or cannot eat.

5) Encourage Potluck: Why not. This saves you time and allows people to bring at least one dish they know they can eat. They can also share the recipe so that others can decide if they are able to enjoy each dish.

6) Offer Options: If you are not sure who's coming, play it safe. Provide alternatives that don't have common allergens(dairy, soy, shellfish, gluten, nuts or eggs). Avoid dishes with multiple items like casseroles.

If this is too much trouble for you then go ahead and alienate your friends and don't invite them. Just kidding.....

Everyone has the right to have a good time at a party and the more comfortable people feel and the less awkward or out of place you make them feel will lend to a great holiday party.

Have a Great Holiday and a Happy New Year.....

GF Shortbread Cookies for the Holiday

2009-12-16T11:18:00.000-08:00

HERE WE GO...GOOD GF SHORTBREAD COOKIES

4 sticks(1 lb.) Butter or Earth Balance
1 1/2 cups Sugar or Sorbitol (Xylitol is poison to pets)
2 large Eggs
2 tsp Vanilla extract
3 1/4 cups White Rice FLour + 1/2 cup to dust counter
1 1/2 cups Cornstarch
1 1/4 cups Potato Starch (not flour)
2 tsp salt
1 tsp Xanthan Gum or Guar Gum

Preheat oven to 350 F.
Line 2 baking sheets with parchment paper
Using a mixer with paddle attachments (or if you have super biceps, use a wooden spoon by hand)LOL, cream the butter/margarine and sugar/sorbitol on medium speed until light and fluffy.
Scrape the bowl with a spatula.
Add the eggs one at a time while mixing. Mix for 1 minute.
Add the vanilla. Scrape the bowl.
In a separate bowl, combine the 3 1/4 cups Rice Flour, cornstarch, potato starch, salt and xanthan gum.
Add 1/2 the butter mix and mix for 1 minute.
Add the other half and mix until ingredients are combined.
Divide the dough into 3 balls. Set two aside.
Dust your counter or board with flour.
Press the ball flat with your hands first.
Roll the dough ot with a rolling pin to 1/4" thick.
Use your favorite cookie cutters and then place the cookies on the cookie sheets with parchment paper 1" apart.
BAKE for 12-15 minutes at 350 F. Until slightly golden around the edges.
Remove from oven and place on a cooling rack.

Hopefully there will be some left whn they are cooled LOL

Make icing as per any cookbook recipe unless you are sugar free, then you need to find a confectioners sugar substitute. You could try Sorbitol.

Enjoy this Festive Time Of Year !!!!!!! Ho HO Ho

Holiday Spirit

2009-12-16T09:11:00.000-08:00

Well, so much for Thanksgiving. Have you digested all of that turkey yet?
Here we go again.
Another holiday....Christmas, etc....
MORE FOOOOOODDDD.. Oh great! Just what
you wanted. Cookies, candy, ham, yams, more turkey....
Moderation people...yeah, right LOL
Enjoy your holiday and drive carefully if you live in the snowy regions of our country.....

For the gluten-free folks, I am going to try to post some cookie recipes and other good eating stuff for you.

In case you didn't know, you can make bread crumbs just like the old style, just use GF bread.
Another tidbit, UDI's GF bread is awesome. Better than the other GF breads on the market.

Happy eating.

Hal

HAPPY THANKSGIVING

2009-11-24T09:13:00.000-08:00

Hi everyone,
Hope you all have a great Thanksgiving.
Enjoy this time with friends and family.

Hal

Yet Another Peruvian Condiment - Red-Onion Mojo

2009-11-18T11:23:00.000-08:00

This one can be
served warm or cold.

Red-Onion Mojo

1/2-3/4 cup Extra Virgin Olive Oil
2-4 large Red Onions - very large - halved lengthwise then thinly
sliced crosswise(5 cups)
1/2-3/4 cup Lime Juice - fresh
2 cups Cilantro - loosley packed and coarsely chopped

Heat oil in a heavy skillet over medium-high heat.
Add onions and saute until tender and translucent, do not brown about 10 minutes.
Add lime juice and simmer for 3 minutes.
Season to taste with salt and pepper.
Remove from heat and place in a large glass bowl. Stir in the cilantro and serve.

Peruvian Condiment- Chimichurri Sauce

2009-11-18T11:12:00.000-08:00

This is the best in condiments great for any entree. Beef, Pork, Chicken, fish and
any kind of Vegetarian dish also.

It is quite oily and you can always double the recipe if you like it. Oh, by the way it's also great on eggs.

1/2 cup Fresh Parsley - coarsely chopped
1/3 cup Extra Virgin Olive Oil
1/4 cup Lemon or Lime juice - I prefer lime
2 tbsp Shallots - minced
1 tsp Garlic - minced
1 tsp Dried Hot-Pepper Flakes (more or less depending on your
(whimp meter - LOL)
1/4 tsp Salt (sea salt is best)

Stir it all together in a glass bowl.
Allow the flavors to marry by covering the glass bowl and refrigerate for several hours.

Pour, spoon or drizzle over your entree and enjoy.

GF Recipe for SOCCA - Nicoise Chickpea Pancakes

2009-10-21T15:24:00.000-07:00

Hey Everyone,

How are things going? Good I hope.

Here is a new recipe for
SOCCA ( Nicoise Chickpea Pancake).

1 cup Chickpea (garbanzo bean) flour
3/4 tsp Salt
1/2 tsp Black pepper
1 cup Water
5 tbsp Extra virgin olive oil, divided
1 1/2 tsp Fresh basil, minced or 1/2 tsp dried basil
1 tsp Fresh rosemary, minced or 1/4 tsp dried rosemary
1/4 tsp Dried thyme

1) Sift flour into a medium bowl. Stir in the salt and pepper.
2) Gradually whisk in water to create a smooth batter.
3) Stir in 2 tbsp of the oil.
4) Allow the batter to rest for 30 minutes.

5) Preheat oven to 450 degrees F
You will need a 9"-10" cast iron skillet, if you have one, if not try
a pie tin the same size.
6) Place the empty skillet or pie tin in the preheated oven for 10
minutes.
7) Add basil, rosemary and thyme (are you going to Scarborough Faire??
LOL not quite, but close)
to the batter; whisk until smooth.
8) Carefully remove the skillet/pie tin, with mitts, from the oven. Add
2 tbsp of oil to the skillet/tin; swirl to coat
evenly. POUR BATTER IN IMMEDIATELY.
9) Bake 12-15 minutes or until the edge begins to pull away from the
side. Remove skillet/tin; turn oven to broil.
10) Brush Socca with the remaining oil and broil 2-4 minutes until dark
brown in spots.

Cut into wedges and serve warm

Serve with a yogurt sauce like Tzadziki (Greek) or a dill dip. Whatever you can figure out that goes well. You can even spread a cream cheese and salmon spread on it.

Costa Rican Zapallitos (stuffed Zucchini)

2009-10-07T08:52:00.000-07:00

Ingredients

4 zucchini - medium to large
1 hard-
boiled egg, finely chopped
1/4 cup cheese -shredded(Jack, mozzarella or your choice)
1/4 cup milk
1/4 cup parmesan cheese, grated
salt & pepper
1/4 cup whole wheat fesh breadcrumbs (Optional)
Or make bread crumbs from gluten-free bread (bake bread until
crusty-cool-crumble)

Directions

1 Boil the zucchinis until tender, apprx 8-10 minutes.
2 let cool, cut in half lengthwise.
3 Scoop out the insides and place in a strainer, Force as much liquid out
as possible.
4 Combine the squash paste, egg, grated cheese,& milk, mix well.
5 Fill the zucchini shells.
6 Sprinkle with the bread crumbs and parmesan cheese (get them ready up
to this point and then just pop them in the oven 15 minutes before
serving).
7 Heat in 350F oven for apprx 10-15 minutes or until the parmesan is
browned and they are heated through.

Ham and Potato Pancakes - gluten-free

2009-10-06T22:56:00.000-07:00

1/4 lb. Yukon gold potatoes-peeled
grated and squeezed dry
(about 2 cups)
1/4 cup Green onions - finely chopped
2 large Eggs - beaten (because they wouldn't listen)
1 cup White Rice flour
1/4 tsp. salt (sea salt)
1/4 tsp. Black pepper (fresh cracked)
3 tbsp. Oil (veg.,sunflower or corn)

your favorite topping - Mango or any other fruit chutney, sour cream,
fruit preserves or spread.

Combine potatoes, green onions and eggs in a large bowl; mix well.
Stir the mixture as you sprinkle in the rice flour, add the ham, salt and pepper; mix well again.
Heat 2 tablespoons of the oil in a large heavy skillet (cast iron works well) over medium heat.
Drop batter by the ladelful and press with the back of the ladel to flatten.
Cook 2-3 minutes per side or until medium browned.
Remove to paper towels to drain.
Add more oil as needed per batch...
Serve it up.
Top it off.
BREAKFAST, LUNCH or DINNER

GLUTEN-FREE

Garnish Tips

2009-10-05T09:16:00.000-07:00

Try this quick garnish.

4-6 Green Onions
1 Glass Bowl
1 cup Ice

Trim and wash
the green onions (cut off roots, peel off first layer and cut green down) you will end up with a 6"-8" stem. Slit, lengthwise, the green leaves (shoots)so it looks like streamers and then place in the glass bowl with cold water and ice.
Do do not slit the white part.
The leaves should curl up.
Place these around whatever dish you make. Voila, instant garnish.

Welcome to the new bloggers

2009-10-05T09:10:00.000-07:00

Just a short note to welcome the
new followers to my blog. As soon as I get my act together I will be posting more recipes and articles on gluten-free and non-gluten-free cooking.
Just a note for any local St. George people, I will be teaching a cooking class at Dixie College Community Education in January 2010.
Hope to see you there.

Later
Hal

hey

2009-09-12T16:13:00.001-07:00

Gluten-Free Mall for Gluten-Free Foods

Gluten Intolerant?

2009-09-06T16:47:00.000-07:00

When you eat anything made from wheat, rye and/or barley do you
bloat, get constipated, vomit, get migraines, have diarrhea or have nausea?
You could either just have a wheat allergy or a gluten intolerance which could be Celiac Disease. You need a Dr. diagnose you with that, so if you do suffer from the symptroms above.
The funny thing is that vegetarians have a cunundrum since most meat replacement products have Seitan (wheat gluten) or hydrolyzed vegetable protein, which is gluten.
Celiac disease is pretty serious and should not be self-diagnosed because, just like a diet, you might feel you can cheat. This could lead to serious problems since Celiac disease, if left untreated, could affect other organs in your body and cause permanent damage. Check the Celiac Foundation website at http://www.celiac.org/ to get more information.

If you or anybody you know has celiac disease then check out my link to gluten-free shopping to the right of this post.

I do not have Celiac disease, but I am going to go on a partial gluten-free diet. Reason being, is that gluten coats and packs down the villi of your small intestines that it makes it difficult for your intestines to absorb the vitamins and nutrients from your food.

Anyway, if you do not have a gluten intolerance, in my opinion, it might be a good idea to rethink your gluten intake. Hey, it's mostly carbs isn't it? Cake, cookies, breads and more that we can all do without or at least to cut down on.

Food for thought

Hal

Quinoa & Mango Salad - gluten/wheat-free

2009-09-01T11:34:00.000-07:00

This is a good refreshing salad. If you can't get
fresh mango you can try frozen.

1    cup    uncooked Quinoa
2    cups   water
2    cups   cubed peeled mango (not too ripe-needs to be firm)
1/2 cup     sliced and diced green onions or purple (red)
1/4 cup    chopped Cilantro
1/4 cup    extra virgin olive oil - cold or expeller pressed
1/2           lime - juiced (or 1 lime)
1/2 tsp     ground red pepper (spice it up baby)
salt and pepper to taste

place quinoa in a fine-mesh strainer; rinse well.
Transfer to medium saucepan and add water.
Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until all the water is absorbed.
Stir; let stand, covered, 15 minutes.
Transfer to a large bowl; cover and refrigerate for at least an hour.
Add the mango, cilantro and onions and mix well.
Combine the oil, lime juice and spices; whisk and pour over the quinoa mixture; mix until the whole thing is well blended.
You can eat it now or refrigerate for another hour or so to allow the flavors to marry.

MMMMMMMMMMMM!!!!! GOOOOOOD......

Enjoy,

Hal

Note: Quinoa is an ancient grain used by the Incas. It contains 8 essential Amino Acids, therefore, it is considered a complete protein.

Blog name change

2009-09-01T08:12:00.000-07:00

Just to let everyone know, I have changed my blog's name to Hal's Kitchen. Not to be confused with Hell's Kitchen. lol

I'm going to change my google groups name also.

thanks

Article on Autism and Nutrition (Gluten-free/Casein-free)

2009-08-24T13:01:00.000-07:00

I have found in my readings that autistic and ADD/ADHT children benefit from a gluten free/casein free diet.

According to the Aug/Sept. 2009 issue of Living Without magazine, a casein-free diet has been found to be benificial for a number of people for a variety of reasons. A gluten-free and casein-free (GF/ CF) diet has provided positive results for many people diagnosed with an autistic spectrum disorder, such as autism, Asperger's syndrome, atypical autism and pervasive development disorder.

Currently, there are no double-blind studies proving the efficacy of the GF/CF diet in autistic spectrum disorders. Several open studies conducted in Europe and the United Stated do provide strong positive data. There is also voluminous anecdotal evidence on the efficacy of the dietary approach. When removing dairy, it is vital that adequate calcium and vitamin D be added in the form of fortified milk substitutes or acceptable vitamin and mineral supplements.

Guidance from a qualified physician or nutritionist is strongly advised.

Also, remember that some or most vitamins and supplements may contain gluten, so read the labels carefully.

Up and coming is a list of foods that contain, may contain casein and casein-free alternatives.
Dairy free may contain casein.

Kosher pareve foods are casein free. Foods certified as kosher non- dairy or pareve are free of dairy proteins

Thanks for your time

Hal

Substitutions for Milk if u r lactose intolerant

2009-08-12T11:35:00.000-07:00

Here is a list of what you can substitute some dairy products for if you are lactose intolerant. These are substitutions for baking and cooking.

MILK: 1 cup

1 cup soy milk (plain or vanilla)
1 cup rice milk + 1 egg yolk (beat in, of course)
1 cup fruit juice (like apple) or use applesauce
1 cup water + 1 egg yolk
1 cup coconut milk (not lite)

Next post will be replacements for flour for those that are wheat or gluten sensitve.

HAVE A GREAT DAY AND ENJOY THE WONDERS OF NATURE.

Hal

I'm Back

2009-07-25T12:21:00.000-07:00

Hi guys,
Sorry I haven't been in touch with everyone, but I have been out of town. Stay tuned and I will be posting some great food ideas soon.
Have a blast
Hal

PIZZA TIME - MANGIARE

2009-06-04T13:27:00.000-07:00

Zeus’s Grecian Pizza

Recipe By :Chef Hal
Serving Size : up to 8

Amount Measure Ingredient - Preparation Method
------------ --------------- --------------------------------------------------------------------------
2 tablespoons Extra Virgin Olive Oil
2 teaspoons Fresh Whole Peeled Garlic – chopped
1 package Fresh Pizza Dough
½ - 1 jar Sun-Dried Tomatoes, oil-packed/drained
4 + ounces Shredded Italian Blend Cheese
2 ounces Silver Goat Garlic/Herb Goat Cheese
12 leaves Fresh Basil – chopped
1 medium Fresh, Firm Beefsteak or Roma Tomatoes-thinly sliced
½ jar Kalamata Olives – pitted and chopped

Preheat the oven to 400º.

Let the dough stand at room temperature for 20 minutes, or more, on a floured plate – covered with a cloth. Roll out or stretch the dough on a floured cookie sheet; brush dough lightly with the olive oil. Sprinkle most of the Shredded Italian blend Cheese on top. Top with the basil then the sun dried tomatoes, kalamata olives and garlic. Layer the beefsteak tomatoes. Crumble the goat cheese on top of everything else and more of the shredded cheese.

Bake the pizza until the crust is golden and crisp, approximately 20 minutes. Remove from the oven and serve.

Serve with a side salad using Herb Salad Mix and a fine dressing of your choice.

TIP OF THE MONTH

2009-06-01T11:35:00.000-07:00

If you have had a hard time slicing Pork Tenderloin or Flank try partially freezing the meat. It makes it a lot easier if the cuts are slightly firm through freezing, remember partially.

If anybody has other tips that could be useful please, by all means, POST IT... Thank you to all.

Your Blog Host - Hal

Frittata Di Napoli

2009-05-30T13:09:00.000-07:00

Frittata di Napoli

This can be served at anytime of day or night.

Recipe By : Chef Hal
Serving Size : up to 12

1 dozen Extra Large AA Eggs
¼ cup Whole Milk
¼ teaspoon Dried Oregano
¼ teaspoon Dried Thyme
1 tablespoon Salted or Unsalted Butter
4 medium Organic Hot House Tomatoes – sliced
1 cup Fresh Basil Leaves - finely chopped
8 ounces Brick Cream Cheese – cubed
¼-1/2 cup Shredded Mediterranean Cheese(TJ's)or a Shredded

Italian Blend w/fontina and provolone cheeses at least
Salt and pepper - to taste

FOR THE MEAT LOVERS: Use a fully cooked sausage, Trader Joe's if you can,

Mushroom Asiago is sausage is a good one.

In a bowl whisk together the eggs, milk, salt, pepper, shredded cheese and oregano/thyme.

In a large deep skillet, melt butter over medium heat. If you are doing the sausage, chop it up and sauté for 5 minutes then stir in the tomatoes for another minute.

Lower heat and add basil sautéing until limp, 1-2 minutes.

Pour egg mixture over all and top with cream cheese cubes.

Cover and cook over low heat approximately 20 minutes or until set on top; or cook until bottom is partially set and finish cooking under the broiler, middle level, to brown the top, 5-10 minutes

Topping Choices:

Mediterranean or Greek Style Yogurt
Crème Fraiche
Sour Cream