gluten-free

KNR, p. 197 “Blueberry Watermelon Smoothies”

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Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

Here are two of our favorite fruit smoothie recipes:

Blueberry/Watermelon Smoothies

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger
  • 1 strainer, large, medium mesh

Ingredients
  

Blueberry-Watermelon Smoothie

  • 1 cup blueberries, frozen
  • 2  1/2  cups seedless watermelon, cubed
  • 1/2 cup watermelon juice
  • 1 pinch sea salt

Instructions
 

  • Use 16 oz (or bigger) blender.
  • Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.
  • Add blueberries, 1 1/2 cups cubed watermelon, watermelon juice to the blender.
  • Add pinch of sea salt to blender.
  • Blend until smooth, about 1 minute.
Keyword Smoothie

 

Blueberry Smoothie

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger

Ingredients
  

  • 1 cup frozen blueberries
  • 6 ounces pineapple juice
  • 1/2  cup water
  • 1 pinch sea salt

Instructions
 

  • Use 16 oz. blender (or bigger)
  • Add blueberries, pineapple juice, water, and sea salt to blender.
  • Blend until smooth, about 1 minute.
Keyword Smoothie

 

Variations:

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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KNR, p. 291 Portuguese Veggie Dish – Peppers and Zucchini

Our trip to mainland Portugal was a food adventure to be sure. We always ask for, but rarely get, all the special secrets for some of the dishes we try. BUT, a generous chef at a Porto bed & breakfast not far from the train station, shared this wonderful vegetable recipe with us.

 

Sheila replicated it at home, so we know the cook authentically shared her list of ingredients. We came up with the proportions ourselves, but after our usual trial-and-error tasting sessions, it now looks and tastes the same as the original to us. They served it at breakfast alongside the eggs and pastries, but we have enjoyed it at every meal of the day.

 

Portuguese Veggie Dish - Peppers and Zucchini

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Portuguese
Servings 4

Ingredients
  

  • about 1/2 cup (1 small) Carrot
  • 1/2 cup green Bell Pepper
  • 1/2 cup red Bell Pepper
  • 1/2 cup yellow (or orange) Bell Pepper
  • about 2 cups (1 medium) Zucchini
  • 1 Tablespoon Avocado Oil olive oil can be substituted, but the flavor will be quite different
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon dried Oregano

Instructions
 

  • Wash carrot, peppers, and zucchini.
  • Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
  • Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
  • Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
  • Place all veggies and avocado oil into large saute pan on medium heat.
  • Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
  • Cover and lower temperature, and simmer for 5 minutes, then stir.
  • Add oregano and toss with veggies.
  • Continue to simmer until crisp tender, about another 5 minutes.

 

 

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KNR, p. 179 “Kerrian’s Gluten-Free Pancakes”

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Sheila and I really enjoy eating pancakes on the weekends, and even sometimes during the week for dinner. But then, who doesn’t like breakfast for dinner? One of our friends has started a gluten-free diet and asked Sheila if she had a gluten-free version of our pancakes. We didn’t at the time, but Sheila played around with the basic eggs, flour, milk, and butter recipe and came up with this one. We tried pea flour, but that batch wound up tasting like hummus.

There was lots of taste testing and I think the final version is pretty good served with butter and syrup. They are thin, not puffy.

An interesting discovery was that these can become a bread substitute by adding rosemary or other herbs to the mix. They don’t really stand up to a hefty sandwich, but work nicely as a substitute for rolls with dinner.

Print
 

Kerrian's Favorite Gluten-Free Pancakes

Sheila Kerrian
Print Recipe
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1 1/2 cups brown rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups cold water
  • 1/4 cup almond oil
  • 1 teaspoon pure Mexican vanilla
  • 1 egg (can also be just the egg white)
  • 1 Tablespoon 1 softened margarine for coating frying pan – butter will burn

Instructions
 

  • Mix all dry ingredients together.
  • Slowly add water while whisking to keep the mixture from clumping.
  • Add almond oil and whisk until thoroughly mixed.
  • Add vanilla and whisk until blended.
  • Add egg and whisk until mixed.
  • Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
  • Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stove top.
  • Remove to plate and serve immediately.

Notes

Recipe tips:
Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.
This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl.
Can be reheated in toaster.
Can be frozen, but separate each pancake with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.

 

Enjoy!  🙂

*Photo by Patti Phillips

 

 

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