Baked Grape Tomatoes with Basil and Gluten-Free Cornbread Crumbs

Baked grape and cherry tomatoes with basil and cornbread crumbs.

I'm all for eating local (if it's organic- I can't see the point of chowing down on pesticides for the virtue of having traveled only sixty forty twenty miles to my plate). I'm also big on eating in tune with the seasons. I sashay right by strawberries in February- with nary a twinge of envy. I ignore tomatoes in January with a disdain worthy of a cane-wagging Dowager Countess.

With one glaring exception.

Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.

Beckoning.

And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.

A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.

I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.

I bake them.

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Zucchini Gratin

Zucchini gratin gets a make-over. Gluten-free and dairy-free.

On the way to saving your life there are moments that stir up a thousand kinds of trouble. Denial. Anger. Grief. Desire. The last one is the trouble I hear about the most here on Gluten-Free Goddess. The slow burn of longing. Comments and letters asking, sometimes pleading, pining, always hungry for some beloved recipe one can no longer consume. Due to evil gluten. Food is an emotional issue. Charged with hot spots and invisible buttons that can be pushed and engaged by a myriad of things. A scent. A circumstance. A holiday. Food can equal love. Evoke comfort. Mom. Or lack of Mom. Food can feel like self care and nourishment. But it can also be a fence. A barrier erected to survive. A way to numb. Escape. Live three feet from yourself.

Because some days it's hard to be a human being.

Sometimes I get tired of blogging about food. Sharing recipes. Because in all transparency, I don't feel like a foodie. I don't build my day around a meal or shopping for ingredients. Food is fuel. And often (in my house) food is an after thought. As in, Sweet Tap Dancing Bodhisattva, I'm starving. It's six PM. And I have nothing in the fridge except a jar of organic peanut butter.

And lettuce.

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Creamy Penne Pasta Bake with Zucchini

A light and creamy pasta bake recipe for Spring.

Mac and cheese gets a makeover. Just in time for swimsuit shopping (also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?

I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.

I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).

But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.

So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.

I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.


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Roasted Eggplant Tapenade + Pasta Sauce

Roasted eggplant tapenade also makes a delicious pasta sauce.

Yesterday was summery here in Southern California. In a Meg Ryan breezy kind of way- not in a sultry no air peel off your jeans, cowboy boots and socks Jennifer Lopez in U Turn kind of way. Nope. Sunny and warm it was- but not hot like New Mexico.

We've moved into our sublet (above one of Santa Monica's most famous vegan restos). The Honda is Cuisinart and bread machine and wooden spoon free again- after lugging armloads of bags and boxes (via elevator, thank goddess) up to our cozy fourth floor cutie. Yesterday we walked to the ocean, inhaling deep. In truth? I am exhausted. Running on gluten-free fumes. Too tired to shop or cook or make even the tiniest decision, never mind attempt to be clever and insightful and entertaining in a recipe post.

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Gluten-Free Pasta Frittata Recipe with Goat Cheese

Tasty gluten-free pasta frittata.

Have I got a simple and flavorful Mediterranean inspired gluten-free pasta frittata recipe for you. It is perfect for the upcoming weekend. Throw it together for a lazy brunch, or a languid late summer picnic. But first, a logistical update. We are back from LA, safe and as sound as two people can be jetting from the oxygen saturated beach of Santa Monica to the rarefied (read- bone dry nosebleed inducing) air of Northern New Mexico. My "of a certain age" skin is not decidedly not happy. My razor textured Floyd's cut now looks like a highlighted squirrel on a tequila fueled bender. And to add insult to follicle injury, there's a technical snafu that despite daily phone calls, shameless begging and patient (I assure you) correction of our physical street address (corrected three times by three different customer service representatives eager to assist you). That's right.

No Internet.

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Cilantro Pesto de Esteban

Kick up the usual pesto with fresh, citrusy cilantro.

One of our favorite pesto recipes doesn't have a scrap of basil in it. Nope. It's a cilantro pesto- fresh, citrusy and different. Slather on salmon, corn on the cob, or toasted gluten-free bread. Spoon a dollop into spicy Mexican soups and chili.

It's been quiet on the GFG blog but not-quite-so-quiet here in our little casita by the windswept mesa. You see, a certain gluten-free goddess has been wrestling bare handed with some nagging health issues that living gluten-free hasn't squashed so far (what's up with that?). I'm contemplating a post about it because I suspect what I'm going through isn't exactly unheard of. In fact, I'm willing to bet many gluten-free readers will be able to relate. 

And Babycakes, you know I'm always one to share. But I'm not quite ready to write about it. I'm still in the thick of it- but finding some help, at last. And the past two days have been better. And so, I thought I'd grab my camera and share a new pesto Esteban just whipped up after a quick trip to Wild Oats in Santa Fe today.

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Gluten-Free Vegetarian Lasagna

Gluten-free lasagna - my favorite Italian comfort food.

This a hearty vegetarian lasagna recipe spiked with a touch of hot pepper heat and unexpected dots of sweetness from the golden raisins. And the best part? It tastes even better the next day. So plan ahead.

It is wild and windy here by the mesa. Spring has sprung. The skies are thick with sheets of rain, gray and pitted with bursts of hail that hammer our flat casita roof then disappear beyond the mesa as quickly as it came. Low churning clouds obscure the distant peaks of the Jemez. The young jack rabbits are hiding. Even the ravens are tucked away from sight today.

We have been kindling fires in the kiva to warm us. And I have been conjuring comfort. In the form of vegetarian lasagna.

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Fresh Vegetable Soup with Lime

Here's an easy fresh vegetable soup recipe you'll love.

It's still soup weather here in northern New Mexico, so certain individuals lugged out their Crock Pot this week and pondered the gentle, slow art of vegetarian potage. This new soup recipe is fresh tasting and full of flavor, kicked up with spicy green chiles a generous squeeze of lime.

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Easy Mediterranean Tuna & Artichoke Pasta

Pasta and tuna comfort food.

The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.

A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.

In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.

Yup. You gotta go down, Brah. Vaya con Dios.

And, oh, in case you're wondering where Husband #2 stands on Keanu?


Dude. He's a major fan. Definitely.

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Roasted Vegetables on Broiled Polenta

Roasted veggies on broiled polenta. Yep. Gluten-free delish.

I'm still shaking off the February blahs, so bear with me, intrepid g-free campers. Please accept this super easy recipe as a tiny gift. Make this celiac-friendly dish on a busy weeknight when you're cranky and tired or feeling lazy or simply and utterly couldn't be bothered to crack open a cookbook (never mind, actually shop for groceries) because all you really want to do is kick off your Rocket Dogs and sink down into your favorite viewing chair with a bowl of salted popcorn and a glass of Irish whiskey to watch A Scanner Darkly again- this time with the filmmakers commentary (not to mention the intuitive insight of Keanu and Jonathan Lethem). Dude. What more could a geek girl like me ask for?

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Smoked Salmon and Spinach Goat Cheese Strata

A secret ingredient makes this gluten-free strata recipe special.

The day was clear and chilly here by the mesa. Perfect for a pinon fire in the kiva. We lit vanilla candles and played my favorite mix of winter music- traditional Jewish and Celtic with a little Tom Waits, Sarah McLachlan and Joni Mitchell- pining about rivers or snow or waltzing Matilda- thrown in.

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Spaghetti with White Vegetables and Pine Nuts

First snow in New Mexico.

In celebration of the first snow- here is a delectable recipe from my vegetarian cookbook, adapted to be gluten-free. Snowy cauliflower and sweet cabbage are accented with the crunch of pine nuts on creamy white rice pasta. Wonderfully delicious.

Spaghetti with White Vegetables and Pine Nuts Recipe

White on white makes an elegant and romantic pasta. The hint of lemon is lovely.

Ingredients:

1 pound Tinkyada White Rice Spaghetti
3 tablespoons light olive oil
1 medium sweet onion, peeled, diced
2 cups cauliflower, chopped into small pieces
1/2 head white cabbage, cored, cut and thinly shredded
5 garlic cloves, minced
1/2 cup pine nuts
Sea salt and freshly ground pepper, to taste
1/4 teaspoon fennel seed
Juice of half a lemon
3-4 tablespoons cream or non-dairy cream
Crumbled fresh goat cheese for garnish

Instructions:

Bring a large pot of fresh salted water to a rolling boil and cook the spaghetti till al dente. Warm up a large pasta serving bowl.

Meanwhile, heat the olive oil in a large skillet over low-medium heat and gently sauté the onion for 5 minutes until soft- don't let them brown too much. Add in the cauliflower, cabbage, garlic, pine nuts, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Sauté until the vegetables are tender-crisp and the nuts are toasted. Stir in the cream.

When the pasta is al dente, drain and pour the spaghetti into the warmed pasta bowl, and drizzle a little olive oil on the pasta to moisten it. Toss lightly to coat. Add your white vegetables/nuts mixture and stir to combine.

Serve at the table with a small bowl of fresh crumbled goat cheese, for garnish. A crisp green salad of baby greens is the perfect accent.

Serves 4.

Karina's Note:
If you don't have pine nuts on hand try slivered almonds or chopped hazelnuts.

Spaghetti with Artichoke Hearts, Raisins & Pecans

Sexy gluten-free pasta for two.

When I learned I had celiac disease, the first thought I lurched into was: Pasta! No more pasta? That was December 2001 and it was a cold, dark day, indeed. I was devastated. I *heart* pasta. I lurve pasta. Just the very thought of pasta perks up my appetite and sparks my desire for saucy food and spicy romance. You know, sultry jazz and candlelight. Spaghetti dripping with garlicky olive oil. Pesto coated penne. Putanesca sauced linguine. Roasted vegetable stuffed lasagna. Creamy shells. The soft reliable comfort of macaroni and cheese.

My pasta love runs deep and true.

No wonder. My husband and I honeymooned in Tuscany, Italy. Talk about love food! Honey Baby, we have been in love- and in love with Italian food- ever since. Why? If it isn't obvious, let me count the ways.

Start with sensuous and fruity extra virgin olive oil. Or the intoxicating mingle of garlic and fresh lemon. Balsamic vinegar drizzled on a roasted peach. The brilliant combo of basil leaves and pine nuts. Soft, creamy globes of mozzarella sliced thin and snuggled in between disks of juicy ripe tomatoes. Crisp white wine and nibbles of salty sweet Parmesan. Oh my.

What's not to love, Dear Reader?

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Garlicky Shrimp and Spinach Bake

Baked rice, spinach and shrimp.

This is one of those way too easy recipes I'll share with you anyway- just because. Just because you might find yourself (as a certain individual did, last night) cranky and hungry- with nothing planned for dinner- poking around the numbing depths of a freezer rooting for sustenance. And there you find it. Inspiration. Shrimp. And spinach.

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Pasta Smothered with Roasted Vegetables

A pan of glorious vegetables and garlic ready for roasting

It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].

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Quick & Easy Garlic Shrimp Pizza

Quick + Easy Garlic Shrimp Pizza

One of the first foods folks miss on a gluten free diet is pizza. And one of the hardest doughs to recreate without gluten is pizza dough. There is no true substitute for the elasticity that gluten imparts to a wheat based dough. You can use a blend of alternative flours to make a thick, batter-like dough, but the truth is it will never be stretchy and tossable, like a classic hand tossed pizza shell. Sticky, yeah. Yeasty? You can capture the yeast-bread flavor. But a malleable dough you can knead? And stretch on a pizza stone? 

Nope.

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