Gluten-Free Irish Soda Bread

Just because you’re gluten free, doesn’t mean you can’t enjoy delicious Irish Soda Bread to celebrate the season!

1 cup cornmeal

1 cup gluten free flour

1 tsp xantham gum

1 cup milk

3 tbsp olive oil

1 tbsp honey

1 tsp baking soda

1/2 tsp baking powder

1 pinch salt

  1. Grease and flour an 8” cake tin
  2. Preheat oven to  375 degrees
  3. In a large bowl, mix all ingredients with an electric mixer until blended.
  4. Pour into baking tin and bake for 45 minutes
  5. Serve with irish butter

Gluten-Free Irish Apple Cake

My Irish Apple Cake is good during any time of the year, but I thought that now was the appropriate time to share it.

4 tbsp irish butter, softened

1/2 cup agave nectar

5 eggs, beaten

4 granny smith apples, cored, peeled and diced

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 cup coconut flour

i cup ground almond flour

1 cup milk

  1. Preheat oven to 350 degrees
  2. Generously grease an 8 inch baking tin
  3. In a large bowl, cream the butter and agave nectar until light and fluffy
  4. Add eggs, milk, apples and vanilla and stir well
  5. Sift the dry ingredients and mix well
  6. Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean
  7. Remove from oven and let cool
  8. Serve with vanilla ice cream or whipped cream
Channa Masala
Make this classic Indian curry any time, a comforting blend of spices, tomatoes and chickpeas that can simmer away until you are ready to eat. It’s both gluten-free and vegan! Inspired by my trip to India.
2 (14 oz.) cans of chickpeas
2 large onions
4 large tomatoes
1 tsp. garam masala
1 tbsp. garlic, minced
1 tbsp. ginger, minced
1 small bunch of cilantro or parsley
1 tsp. chili powder or to taste
1 tsp. salt or to taste
Heat oil in a large saucepan.
Sauté onion, garlic, and ginger for 3-5 minutes.
Add spices and tomatoes and cook until soft.
Bring the sauce to a boil, add chickpeas, and simmer for 20 minutes.
Garnish with cilantro or parsley if desired.

Channa Masala

Make this classic Indian curry any time, a comforting blend of spices, tomatoes and chickpeas that can simmer away until you are ready to eat. It’s both gluten-free and vegan! Inspired by my trip to India.

2 (14 oz.) cans of chickpeas

2 large onions

4 large tomatoes

1 tsp. garam masala

1 tbsp. garlic, minced

1 tbsp. ginger, minced

1 small bunch of cilantro or parsley

1 tsp. chili powder or to taste

1 tsp. salt or to taste

  1. Heat oil in a large saucepan.
  2. Sauté onion, garlic, and ginger for 3-5 minutes.
  3. Add spices and tomatoes and cook until soft.
  4. Bring the sauce to a boil, add chickpeas, and simmer for 20 minutes.
  5. Garnish with cilantro or parsley if desired.

When you travel to India, you know you’re gonna be in for an adventure — which is exactly why you go.

I spent a few weekends in India, including one on a house boat on Dal Lake in Kashmir.

I also spent time in Dharmsala, home of the Dalai Lama, located in the north of India. 

In Pushkar, a small village in the Rajasthan region of India, many of the Indian store owners can speak Hebrew, because of all of the Israeli travelers. Among the typical hustle and bustle you find thousands of colorful saris, cows walking down the street, camels, vendors selling their wares and more. You also see many cafés featuring falafel and shakshuka on their menus and Hebrew writing all over. The popular Indian name, Shimesh, is changed to “Shemesh” to accommodate the Israelis as well.

I got to sample some tasty and inspiring food!

Sea Bass with Grapefruit Relish
The colors of this dish really felt appropriate for today. This is a fast dish that seems fancier than it really is. The citrus flavors go well with any sort of light fish. 
2 pink grapefruits
1 navel orange
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh mint, chopped
4 1/2 pounds fresh sea bass filets (make sure there are no little bones)
Salt and pepper, to taste
1 tbsp. olive oil, plus additional for drizzling
Peel, segment and dice the grapefruits, letting the segemnts and any juices fall into a bowl. Add mint and cilantro and stir gently.
Season the fillets with salt and pepper
In a heavy frying pan, over medium heat, warm the olive oil. Add the sea bass and cook undisturbed until the bottom is brown, about 3-4 minutes. Turn the sea bass over and cook until opaque around the edges and fish flakes easily, about another 3 minutes.
Transfer the sea bass to individual plates and spoon the grapefruit mixture over it, and then drizzle with olive oil. Serve immediately.

Sea Bass with Grapefruit Relish

The colors of this dish really felt appropriate for today. This is a fast dish that seems fancier than it really is. The citrus flavors go well with any sort of light fish. 

2 pink grapefruits

1 navel orange

1 tbsp. fresh cilantro, chopped

1 tbsp. fresh mint, chopped

4 1/2 pounds fresh sea bass filets (make sure there are no little bones)

Salt and pepper, to taste

1 tbsp. olive oil, plus additional for drizzling

  1. Peel, segment and dice the grapefruits, letting the segemnts and any juices fall into a bowl. Add mint and cilantro and stir gently.
  2. Season the fillets with salt and pepper
  3. In a heavy frying pan, over medium heat, warm the olive oil. Add the sea bass and cook undisturbed until the bottom is brown, about 3-4 minutes. Turn the sea bass over and cook until opaque around the edges and fish flakes easily, about another 3 minutes.
  4. Transfer the sea bass to individual plates and spoon the grapefruit mixture over it, and then drizzle with olive oil. Serve immediately.
A Lighter, Gluten Free NY Cheesecake
With Valentines Day coming up, I thought that a sweeter recipe might be in order. Everyone loves cheesecake. I substituted in farmer’s cheese and agave nectar to make it a little lighter.  My cheese cake is tasty, light and perfect for that gluten-free special someone.
Crust
1 1/4 cups finely crushed gluten-free graham crackers
4 tablespoons softened butter
2 tablespoons sugar
1/4 teaspoon cinnamon
Filling
2 cups farmers cheese
1 cup sour cream
4 eggs
1 cup sugar
1 tsp vanilla extract
Garnish
Whipped Cream
Strawberries
Strawberry Syrup
Preheat oven to 325˚
Combine crust ingredients, press into the bottom of a 9-inch springform cake pan and place in refrigerator. 
Beat together farmer’s cheese and sugar until creamy
Beat eggs into filling mixture one at a time
Add in vanilla and sour cream and mix until smooth
Pour filling over chilled crust and smooth out top
Bake for 45 minutes
Cool completely, and garnish with whipped cream, strawberries and strawberry syrup

A Lighter, Gluten Free NY Cheesecake

With Valentines Day coming up, I thought that a sweeter recipe might be in order. Everyone loves cheesecake. I substituted in farmer’s cheese and agave nectar to make it a little lighter.  My cheese cake is tasty, light and perfect for that gluten-free special someone.

Crust

1 1/4 cups finely crushed gluten-free graham crackers

4 tablespoons softened butter

2 tablespoons sugar

1/4 teaspoon cinnamon

Filling

2 cups farmers cheese

1 cup sour cream

4 eggs

1 cup sugar

1 tsp vanilla extract

Garnish

Whipped Cream

Strawberries

Strawberry Syrup

  1. Preheat oven to 325˚
  2. Combine crust ingredients, press into the bottom of a 9-inch springform cake pan and place in refrigerator. 
  3. Beat together farmer’s cheese and sugar until creamy
  4. Beat eggs into filling mixture one at a time
  5. Add in vanilla and sour cream and mix until smooth
  6. Pour filling over chilled crust and smooth out top
  7. Bake for 45 minutes
  8. Cool completely, and garnish with whipped cream, strawberries and strawberry syrup
Grilled Eggplant Salad/Dip
My eggplant salad is great on its own, but can also be eaten as a healthy game-day dip. Try it with gluten-free chips and crackers!
1 large eggplant
3 large tomatoes
1 large red pepper pepper
1 large onion, diced
5 garlic cloves
3 tbsp. olive oil
Salt and pepper
1 tsp. cumin
1 tsp. lemon juice
1 tsp. balsamic vinegar
1 tsp. sugar
Preheat oven to 400˚
Chop vegetables into 1/4 inch chunks and place in single layer on baking sheet
Drizzle vegetables with olive oil and roast for 20 minutes or until brown
Sauté diced onion over medium heat with some olive oil
Add roasted vegetables and cook until until everything blends together into a sauce-like consistency
Flavor to taste with lemon juice, salt, pepper, vinegar, sugar and cumin
Serve room temperature or chilled

Grilled Eggplant Salad/Dip

My eggplant salad is great on its own, but can also be eaten as a healthy game-day dip. Try it with gluten-free chips and crackers!

1 large eggplant

3 large tomatoes

1 large red pepper pepper

1 large onion, diced

5 garlic cloves

3 tbsp. olive oil

Salt and pepper

1 tsp. cumin

1 tsp. lemon juice

1 tsp. balsamic vinegar

1 tsp. sugar

  1. Preheat oven to 400˚
  2. Chop vegetables into 1/4 inch chunks and place in single layer on baking sheet
  3. Drizzle vegetables with olive oil and roast for 20 minutes or until brown
  4. Sauté diced onion over medium heat with some olive oil
  5. Add roasted vegetables and cook until until everything blends together into a sauce-like consistency
  6. Flavor to taste with lemon juice, salt, pepper, vinegar, sugar and cumin
  7. Serve room temperature or chilled