Gluten Free Easy Spring Recipes
Thanks to Vicki Gainsberg, RD, LDN, for showing us how to make this delightful recipes! These our from our MetroCeliacs Easy Spring Recipes Cooking Class held on Monday, May 10 at Whole Foods Market on North Halsted! I think the recipes and photos speak for themselves… so here you go:
Spicy Salmon Cakes with Lime Yogurt Sauce
Makes 6-8 cakes
Patties:
1 pound skinless salmon fillet
Olive oil for drizzling
Salt and pepper
1 large egg, beaten
1/3 cup green onions, chopped
½ cup frozen corn, thawed
1 jalapeno pepper, minced
¼ cup GF crackers, crushed
4-5 Tbsp mayonnaise
1 Tbsp cilantro
1 Tbsp lime juice
1 Tbsp lime zest
GF breadcrumbs, as needed
Olive oil for pan
Sauce:
½ cup low-fat of non-fat plain Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 Tbsp lime zest
1 tsp ground cumin
Salt and pepper to taste
For Salmon: Heat a grill pan or preheat the broiler. Drizzle the salmon with olive oil and season with salt and pepper. Grill or broil the salmon until the flesh is cooked through and flakes easily with a fork, about 6-8 minutes. Set aside to cool.
For Patties: Using a fork, flake the cooked salmon in small pieces and put into a bowl. Add the egg, green onions, ½ the crushed crackers, corn, jalapeno, mayonnaise, cilantro, lime juice, and lime zest. Mix gently until combined. Form the mixture into 2 ½ -inch diameter patties (If the mixture feels to wet add a small amount of GF breadcrumbs to the mixture or if the mixture feel to dry add extra mayonnaise). Carefully coat the patties in the remaining crushed crackers. Refrigerate for a ½ hour.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden and crispy on each side, about 5-7 minutes per side.
For Sauce: In a small bowl mix together the yogurt, mayo, lime juice, cumin and zest. Season sauce with salt and pepper to taste.
Serve patties with yogurt sauce.
Mixing up the Salmon Cakes
Putting the cracker crust
The final product
Asparagus, Tomato, and Leek Quiche
Serves 6-8
Crust:
1 cup GF flour mix or 1 ½ cups Pamela’s Baking Mix
2 Tbsp sweet rice flour (omit if using Pamela’s Baking Mix)
6 Tbsp cold unsalted butter, cut into ½ inch pieces
1 egg
1 Tbsp cider vinegar or lemon juice
Filling:
1 bunch asparagus, cleaned and chopped
1 cup leeks, chopped
2 tomato’s, sliced
3 large eggs
3 large egg whites
1 cup evaporated fat-free milk
2/3 cup shredded Gruyere cheese
½ cup grated Parmesan cheese
1 Tbsp olive oil
Salt and pepper to taste
Preheat oven to 400 degree and lightly grease a 9 inch pie plate.
For Crust: Combine GF flour mix and sweet rice flour or Pamela’s Baking Mix in a Mixer. Add butter and mix on low speed until dry ingredients form a coarse meal. Add the egg and cider vinegar to dry ingredients and mix until a ball forms. Place pastry between two sheets of parchment paper and roll into a 10-12 inch diameter circle. Remove top sheet of parchment and flip pastry onto greased pie pan, then remove the parchment from the top. Press the pastry gently into the dish. Bake for 9 minutes, then cool.
For Filling: Heat 1 tbsp of olive oil in a large nonstick skillet over med heat. Add the leeks and sauté until translucent. Add the chopped asparagus, salt and pepper and cook until browned. Remove from heat.
In a medium bowl whisk together the eggs, egg whites, evaporated milk, and ½ of the parmesan cheese. Sprinkle the gruyere cheese into the pie crust. Top with asparagus mixture and sliced tomatoes. Pour egg mixture on top, sprinkling with remaining parmesan cheese.
Reduce oven to 350 degrees and bake for 30-35 minutes until filling is set. Cool 10 minutes before serving.
Cutting the Leeks
Assembling the quiche
Pouring in egg mixture
YUM!
Cheesecake Cupcakes
Makes 12 cheesecakes
1 package GF Pamela’s Chocolate Cookies
3 Tbsp unsalted butter, melted
8 oz. low-fat cream cheese (Neufchatel), room temperature
¼ cup sugar
2/3 cup vanilla flavored non-fat Greek yogurt
2 large eggs
2 tsp vanilla extract
¼ cup fruit preserves, preferably raspberry, cherry, or strawberry
Olive oil or vegetable oil spray
Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with olive or vegetable oil spray. In a food processor, crush the chocolate cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a small glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the Greek yogurt then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them about three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15-20 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.
Finished product!
They were delicious- notice the chocolate bottom!
Vicki Gainsberg RD, LDN
http://www.marcellos.com/menu_dining_abbe.htm
