Summer Peach Crisp (Gluten Free)

I'm back from steamy Chicago (where I caught Pearl Jam at Wrigley... a crazy yet epic night)!

Summer is in full swing, if the soaring temperatures are any indication. Peaches—favorite summertime fruit—are filling up the farmers market stands. Having recently gone fully gluten free, I decided to bake up a peach crisp without regular flour. The results were just as delicious—tart, rich, crispy, and accompanied by creamy vanilla ice cream. For a quick short cut to peeling peaches, I recommend blanching them first. This loosens the skins and makes them a cinch to peel.

This easy dessert is perfect for summertime.

Enjoy!

Summer Peach Crisp (Gluten Free)
Serves 4-6 people
Baking time: 45 minutes

Ingredients
8 fresh peaches, peeled, pitted and sliced
1 cup gluten-free all-purpose flour
3/4 cup organic cane sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

Directions
1. Heat oven to 375 degrees.

2. Place the peaches in a greased 8-in square baking dish.

3. In a mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Using a pastry cutter, mix the butter into the flour mixture until it forms pea-sized crumbles. Sprinkle the mixture in an even layer over the top of the peaches.

4. Bake in the oven for about 45 minutes, until the peaches are bubbling and the top is browned. Some gluten-free flours won't brown as much as regular flours. Serve with vanilla ice cream. Enjoy!

Happy 4th of July: Grilled Pork Chops with Peach Salsa

I can't believe it's already July!

The heat has certainly hit Southern California hard. Soaring temperatures. Even humidity. Of course, we're better off than a lot of the country. My heart goes out to the firefighters in Arizona. On a more upbeat note, go see the movie The Heat... it rocked my world this weekend and got me out of my sweltering house. We need to support movies that 1) aren't sequels and 2) star women.

They're like unicorns and leprechauns these days.

My brother is visiting this week from Houston, and I was musing on what to cook for a 4th of July BBQ, when I remembered this little gem of a recipe for Grilled Pork Chops with Peach Salsa. It's summer and peaches are finally in season. The sweetness and acidity cuts through the richness of the pork perfectly. A little pop of heat from jalapeños. Some herby action with tarragon or basil.

It really is a perfect summer dish.

Enjoy your holiday...

Click here for the link to my recipe for Grilled Pork Chops with Peach Salsa

Gluten Free Honey Cornbread

I spent the weekend on a girls trip to San Diego. Getting out of town, spending time with friends, making new ones, stunning California weather, some pool time, some going out time, grilling up my Spicy Herbed Turkey Burgers...

But now I'm back!

Today I thought I'd share my recipe for Gluten Free Honey Cornbread. I bake my cornbread up in my cast iron skillet and often serve it with braised chicken stew or chili for a satisfying meal. It's also great leftover for breakfast with eggs.

Need I say more? It's cornbread people...

Enjoy...

Gluten Free Honey Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup honey
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil or vegetable oil

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix the honey, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter and fruit preserves. Enjoy!

Spicy Herbed Turkey Burgers

Happy Memorial Day!

A quiet weekend in the canyon with my husband and my dog. Sometimes a staycation is just what the doctor ordered—time to reflect, catch up, do a bit of work, and yes—cook.

In honor of this holiday, I thought I'd share my recipe for Spicy Herbed Turkey Burgers. I love making them for summer dinner parties and serving them with with a grilled vegetable platter. I'll also be making them for a friend's bachelorette party next month by special request. For the ground turkey, I prefer a mix of white and dark meat, but there's no hard and fast rule.

For the gluten-free variation, you can buy gluten free buns (Udi's Gluten Free Classic Hamburger Buns pictured above). They also taste great without a bun for a lighter meal. I used gluten free breadcrumbs in place of regular in the burger mix. Most stores like Whole Foods carry a variety of GF options, or you can make your own. I do this sometimes. It's quite satisfying and a good use of old bread.

And these turkey burgers are great leftover.

Need I say more?

Enjoy.

The grassfed beef version can be found here

My chickpea quinoa veggie burgers can be found here

Spicy Herbed Turkey Burgers
Serves 3-4 people
Cooking time: about 25 minutes

Ingredients
1 pound ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes
1/2 cup chopped fresh herbs (parsley, dill, cilantro, etc.)
1 egg, beaten
2 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
4 slices of sharp cheddar cheese (optional)

for serving
1 cup wild rocket arugula
ketchup
mustard of your choosing
Kosher pickles
4 buns (Udi's Gluten Free Classic Hamburger Buns pictured)

Directions
1. Preheat cast iron griddle or grill.

2. In a mixing bowl, combine the ground turkey, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well with your hands. Divide the mixture into four parts and shape into patties. Brush with the olive oil.

4. Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).

5. Once just cooked through, top the burgers with cheese if using and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.

6. To serve, place each patty on a toasted bun. Top each with some arugula. Garnish with pickles, ketchup, and mustard as desired. Enjoy!

Fox News Features My Recipe For Chickpea Quinoa Burgers

So I woke up this morning... and checked my blog traffic.

It was a tad elevated, so I checked where people were coming from and realized that Fox News is featuring my recipe for Chickpea Quinoa Veggie Burgers on their website. It's also been featured by Meatless Monday and was included in their Meatless Burger E-Cookbook. The version published here is vegan, but feel free to add one egg white to the mix in order to bind them together better.

And if you feel up to it... hop over and help get the rating up on the recipe!

I guess people aren't loving the meatless burger concept over there?

Here's the link to my recipe on Fox News!