February 24, 2018

Bean Soup with Chef V

Hooked On Beets

gluten-free-beet-salad-chef-vI know it’s not quite the beets season, but, I’m hooked on the cooked and peeled organic baby beets that are sold vacuum sealed in many stores. I love them! And they are gluten free! And for once, convenience without sacrificing your health! I have tried them few times now and they have been very consistent, tender, juicy and clean- though you may have to trim the ends form time to time! Best of, they are cooked just right, and you can do whatever you want with them, have them as a salad, a side dish or make a meal of them on a hot day like I did today. It takes less than 10 minutes and I bet your little ones will try it as well. Just like my little buddy Eli who told his mother she needed to got the recipe for the beets salad.

Beets are not only delicious once you balance the flavors with a bit of saltiness, a little kick of spice, and a hint of acidity like vinegar or lemon and my personal favorites, fresh herbs.
Beets are also very good for your health. It’s been shown to provide antioxidant, anti-inflammatory, and detoxification support. In a recent blog titled “Is Your Gallbladder Cranky”, Dr. Mikell S. Parsons talks about the benefits of beets on the gallbladder.

So what it takes to make a delicious beet salad? Just a few ingredients, And Eli, I want to see a picture of you making this salad! 😉


  • 5 small to medium beets, quartered
  • 8-10 Olives, mixed, or Kalamata
  • 1 Green onion, thinly sliced
  • 1 Jalapeno, thinly sliced or chopped
  • 1 teaspoon dry mint
  • 5 leaves of fresh basil, sliced
  • 1 teaspoon red wine vinegar
  • 1-2 tablespoons extra virgin olive oil
  • ½ cup Feta cheese crumbles
  • Salt and fresh pepper to taste


  1. Quarter beets, slice onions and jalapeno, toss together with all the other ingredients except feta, adjust salt and pepper.
  2. Add feta cheese last minute and toss gently. Enjoy

Simply Gluten Free Cookbook: Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes Plus a Recipe for You!

simply-gluten-free-3d-imageIt’s finally here!  If you have ever written a book or created a cookbook – it is a large project that, as best as this single guy and devoted Uncle can describe, is a little like having a baby.  You have to create it, nurture it and wait for it’s completion and arrival.  It’s a labor of love that is very gratifying when it all comes together in a perfect little package!

So it is a big day here announcing that the new “Simply Gluten Free Cookbook:  Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes” is completed and can now be ordered and the recipes served up in your kitchen!  Many many thanks to the friends, family and volunteers who cooked up recipes, took pictures, edited and then edited again the cookbook.  I appreciate each of you very much!

The “Simply Gluten Free” cookbook is a collection of more than 50 recipes that are delicious, quick and easy to make that your entire family will love.  Some are classic age old recipes and all are formulated to be gluten- free, dairy- free, and sugar-free without sacrificing flavor, texture or presentation.

Below is one of my favorite recipes included in the cookbook.

Grilled Asparagus, Charred Bell Pepper and Citrus Vinaigrette

Yield: 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes


  • 1 pound asparagus, trimmed
  • 1 large red bell pepper, roasted & peeled
  • 4 whole eggs, poached
  • 2 tablespoons white wine, coconut or distilled vinegar
  • 3/4 cup citrus vinaigrette
  • 1 cup bacon, nitrate and nitrite free, sliced and sautéed, (optional)
  • 1/4 cup pistachios, toasted, coarse ground

Asparagus with peppers and citrus vin...For the citrus vinaigrette – Makes 1 cup

  • 1/4 cup lemon, orange and/or lime juice
  • 1 tablespoon zest of lemon, orange, and/or lime
  • 1 tablespoon shallot, finely chopped
  • 3/4 cup extra virgin olive oil, approximately
  • Salt and pepper, to taste


Do ahead…

  1. Peel asparagus stems (if needed) and put in a bowl, toss with salt and pepper and drizzle of olive oil and grill or roast for 5-6 minutes.
  2. Grill or char over open flame or broil bell peppers, place in a bowl cover, set aside for 10 minutes, then peel, stem and slice into 1/4″ x 1 1/2″ slices, set aside.
  3. Sauté bacon until crispy (if using) set aside.
  4. Make the vinaigrette by whisking together the juice, zests, shallots, salt and fresh pepper, slowly add the extra virgin olive oil and whisk until all the oil has been used.
  5. Fill a small pot with water 5 to 6 Inches deep, add the vinegar and bring to a simmer.

To Poach the Eggs:

  1. Gently crack the eggs one at a time into a small bowl, and slide into simmering water. Be sure to maintain a simmer.
  2. Simmer for 3 minutes (Make sure the yolk is still soft and runny.
  3. Using a slotted spoon remove the egg, drain and top the asparagus.

To Assemble:

Slice asparagus in an angle into oblique 1/2″ thick slices, put in a bowl, add peppers, bacon, toss with half cup of the vinaigrette, taste, add more vinaigrette if needed, portion into individual plates or bowls top with a poached egg and 1 tablespoon of pistachios and serve.

Do you want more recipes like this one?  Order “Simply Gluten Free: Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes” here.

Feel Good Chicken Soup

 Yield: 12 Servings

This is the perfect recipe to make when you’re not feeling great. Just chop everything, fill up the pot and go take nap.

4 Qrts. Chicken or Beef Stock Or
-Water                                                                                                  dairy-free recipes
24 Chicken Drumsticks, U Need the
-Bones in the Soup!!
1 Large Yellow Onion, Diced
3 Medium Carrots, Washed and Cut
-In Round
5 Stalks Celery, Chopped
1 Bunch Red or Green Swiss chard,
-Washed and Chopped
1 Bunch, Spinach, Washed and Chopped
6 Button Mushrooms, Stems
-Included, Sliced
2 Dried Chili Pods, Whole
2 Bay Leaves
2 Sprigs Thyme
Salt and Fresh Ground Pepper-To Taste
Jalapeno or Serrano Chili, Fresh
Fresh Garlic Chopped, to taste


TIPS: [Read more…]

Wild, Brown And White Rice Salad

Yield: 8 Servings

 This is a great dish to prepare ahead, the flavors will blend better. the leftovers make a great soup, just add some coconut and/or almond milk and some chicken stock or even water, simmer for 30-40 minutes and serve.

detox recipes1/2 Cup Wild Rice
1/2 Cup Brown Rice
1/2 Cup White Rice
3 Cups Water
2 Cups Chicken, Cooked White Or
-Dark Meat
2 Cups Black Beans, Cooked
1 Cup Slices Almonds, Toasted
1 Cup Cranberries, Dried
1 Cup Red Bell Peppers, Diced
Cilantro, to taste (optional)
1cup Celery, Sliced
1 Cup Purple Onion, Diced
2 Tablespoon Salba Seeds,
For the Vinaigrette
2 Tablespoon Red Wine Vinegar OR
-Sherry Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1 Large Garlic Clove
2 Thai Chili, Optional


1- In separate pans cook each 1/2 CUP of rice with 1 cup of water on medium heat partially covered until soft yet still chewy. (time will vary for each kind of rice: [Read more…]

Tumeric-Mustard Tri-Tip Steak | Gluten Free Recipe

Turmeric-Mustard Rub

gluten-free recipes1/4 Cup Turmeric
1/4 Cup Dry Mustard
1/8 Cup Ground Ginger
2 Tablespoon Dry Oregano
1/8 Cup Smoked Paprika
Salt and pepper to taste*
2 Tablespoon Cayenne
1- Mix everything, put in a jar, use as needed.

Tri-Tip Marinade

1 Tri-tip, trimmed
1 onion, sliced
4 garlic cloves, smashed
Olive oil, enough to coat tri-tip

[Read more…]

Roasted Butternut Squash

gluten-free recipes2 pounds butternut squash, diced into one inch squares
8 ounces mushrooms, quartered
3 to 4 cloves of garlic, smashed
2 sprigs thyme
1 bay leaf
3 TBS olive oil
½ to 1 cup slivered almonds
½ cup sunflower or pumpkin seeds
Salt and pepper to taste
½ cup pomegranates seeds

Toss ingredients in a bowl, except for pomegranate seeds. Place on a sheet pan. Bake at 450 degrees. Mix and turn twice during baking. Approximate baking time is 20 minutes based upon the size of the squash and your oven temperature. When the squash is firm, yet tender, it is done.

Transfer into a serving bowl. Add pomegranate seeds and enjoy.

Bon apetite,

Nutty Mushroom Stuffing

Yield: 10 Servings Preparation Time: 1 :00

This recipe is best prepared a day in advance. The variety of mushrooms will affect the final flavor. The wilder the mix of mushrooms the better. (Consider Oyster, shiitake, morrels, porcini, chanterelles, Portobello, white button, and crimini.)

detox recipes3 Pounds Mushrooms, Sliced Or Diced
1 Cup Shallots, Minced, You Can Substitute red onions
1 Cup Almonds, Whole, Roughly Chopped Or Sliced
1 Cup Leeks, Cut In Half, Washed & Sliced
1 Cup Pecans, Roughly Chopped
3 Cups Stock, Chicken, Or Vegetarian
5 Cloves Garlic, Minced
6 Sprigs Thyme, Fresh
1/2 Cup Flat Leaf Parsley, Chopped Fine
1/2 Cup White Wine, Dry
1 Bay Leaf, Fresh Or Dry
1-1/2 Cups Quinoa, Rinsed Under Cold Water
1/2 Cup Extra Virgin Olive Oil
Salt And Pepper To Taste

Heat 1/8 of a cup of olive oil in a large pot on medium heat. Add leeks and thyme, stir to coat. Very lightly salt and pepper then lower the heat to low. Cover and let sweat for approximately 15 minutes, until the leeks look clear and translucent, stirring every few minutes. Remove and place in a bowl.
[Read more…]

Holiday Spinach Salad

Yield: 4 Servings

This recipe yields more vinaigrette than you need to dress the salad. Save it in the refrigerator, mix it again and use.

dairy-free recipesRoasted Pecans:
24 Pecans, Roasted (candied with xylitol)
2 Tbs Xylitol

Salad Dressing:
1/4 Cup Pomegranate Molasses, (Found in Middle Eastern Stores)
1 Cup extra virgin olive oil
1/8 Cup Pomegranate Juice
Sea Salt, To Taste
Pepper, Fresh Ground, To Taste

[Read more…]