One of My Favorite Things Sweet Freedom; Eating Allergen Free

Eggplant is one of my favorite fruits.  Yes, I said fruit!  It's part of the nightshade family and closely related to tomatoes, sweet peppers and potatoes.  The eggplant most familiar to us is plump and meaty with a dark purple skin.  However, it comes in a variety of shapes, sizes and colors including white, green and even orange.  Eggplant is low in calories, carbs and fat while high in folic acid and potassium.  It can be found in dishes from all over the world including French ratatouille to the Middle Eastern baba ghanoush.  I love to brush it with olive oil, rosemary, salt and pepper and throw it on the grill.  I also love it in a classic Chinese sweet and spicy sauce or sliced thin and fried in a skillet.  But my favorite way to eat this fruit is in Eggplant Parmesan!  The problem is that this classic Italian dish is always off limits when eating out.  That's why I love this easy recipe.  It maintains the great flavor while keeping it both gluten and dairy free!

Eggplant Parmesan

1 lb eggplant, prepared by cutting into 1/4 inch slices and seasoning with (below):

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

2 eggs, beaten

1/2 c dairy free "parmesan"

1/3 c Seasoned Bread Crumbs or Gluten Free Seasoned Flour

2 Tbsp oregano

1/2 t salt

1/4 tsp pepper

1 jar commercial spaghetti sauce

8 oz dairy free "mozzarella" cheese

Instructions

Slice Eggplant into 1/4 inch rounds.

Mix garlic powder, salt, and pepper and sprinkle evenly over all sides of slices.

Allow to sit for at least 10 minutes, or until eggplant starts to weep

Very gently squeeze any remaining moisture from rounds with a paper towel.

Dip eggplant slices into egg mixture and allow to soak for a few minutes.

In a medium bowl, combine parmesan; bread crumbs or seasoned flour; oregano, salt and pepper.

Shake excess egg wash off of eggplant rounds and dip into cheese/bread crumb mixture, turning and pressing to coat well. Repeat if desired for a thicker coating.

To bake: Lay rounds onto a rimmed, greased cookie sheet and allow to sit for 10 minutes, to allow coating to set. Spray well with with cooking spray.

Preheat oven to 350 degrees.

Bake breaded rounds at 350 degrees for about 30 minutes or until golden brown.

to Fry: heat 1/4 inch olive oil or other cooking oil in a heavy skillet. Fry rounds 3-4 at a time for 2 minutes per side or until golden and crisp.

Assemble casserole:

Place baked/fried rounds in a 2 quart casserole dish, slightly overlapping if necessary. Top rounds with a generous amount of spaghetti sauce. Evenly divide the mozzarella cheese between the patties.

Turn oven to 425 degrees. Place patties in oven and bake until cheese is melted, about 10-15 minutes. Serve with gluten free spaghetti.

Local Comforts, Fruit Market Style

What a treat!  A guest blogger!  Cathy Wheeler (I love her personal blog) posted a beautiful picture of strawberries that she had purchased at Cascio's.  I thought, "I wonder if I could convince her to blog about her trip to Cascio's?"  Ask and ye shall receive... (Matthew 7:7 a personal favorite) and yes I received!  A beautifully written blog.  Bless you Cathy. You are a gem!  I wonder what it would take to get her to post in "Cathy's Corner?"  I like the sound of that...

"Do small things with great love."

~Mother Theresa

I looked behind me and there she was, just like she use to be, many years ago.  Except that then she usually peeked over my shoulder to gaze at my spelling words or my placement of countries on a map.  And she was allergic to perfume.  I'll never forget that.

Even so, I refused to submit.  I proudly doused myself with the newest Bath and Body Works scent or spritzed Elizabeth Arden's Sunflowers on my wrists before heading off to school.  "I'll blame it on someone else," I always thought to myself.  (proud, proud grin)

While us girls busied ourselves smelling pretty, the mischievous lads took a more auditory route: syncing the alarms on their watches.  I'll never forget the sly glances and smirks of delight that ensued seconds before the witching hour.  Hands would race to cover toothy grins.  Fake coughs and attempts at throat clearing worked to conceal devious delight. And then....beep-beep...beep-beep. It was classic.  Sixth grade craziness in its most pure of forms.

Oh, the memories.

But today, as I turned around from selecting the perfect acorn squash, I met, yet again, the caring gaze of my sixth grade teacher.  No longer was she checking up on my decimal point alignment or gently reminding of the "i before e except after c" rule, but she, too, was choosing ingredients for her evening meal.

Without missing a beat, I became the student and she the teacher.  As we balanced our authentic wicker shopping baskets and dodged customer after customer, we chatted and chatted.  Amazingly enough we covered everything from handgun permits and automated social security payments to baby bunnies and yogurt covered pretzels.  Golly-gee, I bet we stood there and chatted for 40 minutes.

But that's the perk of shopping locally.  Not only do you have the opportunity to buy quality produce from your trusted neighbor, you get to feel welcome and 'at home' while doing so.  Although we took up plenty of space in a store bursting and crammed with freshness, no one seemed to mind.  A plastic shopping cart never banged into our legs and people never gave us unkind looks.  Rather, it proved quite the opposite.  

While we stood there, others joined in our conversation.  Amazingly, one of the school secretaries came in and the three of us ended up discussing the tragedy of technology and the sad loss of beautiful old schools.  Other people politely interrupted us to comment on the "beautiful beans" that overflowed from a wooden crate or to excuse themselves as the reached past us for fresh lettuce or tomatoes.  

Eventually, our conversation came to a close, and off we both went, gathering the items and necessary ingredients to make our healthy and fresh recipes.  As we poked around, we continually bumped into each other, stopping to comment on the numerous treats and about how much we enjoy the Havarti cheese.  Apparently, neither of us can boast of willpower, as we both gazed longingly at the refrigerated case, mouths watering, unable to resist a freshly sliced brick.  

And, since we're teachers- one new-ish and one retired- we couldn't help but comment on the strawberries and how they signaled the coming of summer vacation. 

With that, I added a package to my filled-to-the-brim basket, invited my teacher over for coffee and waltzed outside and into the sunshine.  

Driving home I couldn't stop myself from thinking about what it would be like when the roles switch. As much as I like to trick myself into believing that I've found the fountain of youth, someday...someday, I tell you... I'll be the retired teacher, talking with a previous student, reminiscing and chatting and catching-up on years gone bye.   

Will I ever run into previous students while shopping at the local fruit market?  If so, what will we discuss?  What will they remember about me?  What will be their crazy Mrs. Wheeler memory?

And that, my friends, is part of the joy of shopping at Cascio's.

I love the small town life.  I wouldn't change it for anything.

ahhh....Spring!

Okay - so today I am not going to talk about produce.  I just got back from an early morning walk and it has just rained which means as a photographer you run and grab your camera.  The morning light is beautiful and the flowers that have just bloomed are gorgeous with water drops all over them.  Here let me show you....

It is amazing to anyone who lives in Somerset County that we are at March 24th and we have had to mow our lawns already.  Who would have thought?  Usually at this time of year we are debating if it is safe to take the snow tires off the car......and most times it isn't!

As I walked out of my house this morning, I noticed that nearly all of my spring bulbs are blooming. The only thing I am waiting on are my pink tulips.  My daffodils are gorgeous.

A robin came out to see what exactly I was doing this morning.

My favorite part may be that the trees are blooming too.

  I think they are so pretty.

So to all of the people who thought that we would pay for a mild winter by having a horrid spring.....so far, it looks like you are wrong, and I am loving it.

If you are one of the folks who has moved away from Somerset but reads my blog, I wanted to show you what your hometown looked like this spring.  Hope you enjoyed it.

Spring into Salmon - Sweet Freedom; Eating Allergen Free

Spring is here and I'm starting to think about lighter dishes with lots of flavor.  One of my favorites is a pine crusted salmon with an unusual salsa.  It's one of those recipes that's easy to make, gluten free, delicious and pretty enough to serve at a dinner party.  Not only that, it features salmon which is one of the healthiest protein choices available.  Salmon is rich in Omega-3 fatty acid.  The Omega-3 fatty acids in salmon will help to lower bad cholesterol (LDL) and triglycerides levels while raising good cholesterol (HDL). Salmon can also help repair heart damage and strengthen the heart muscles. Studies show that it can lower blood pressure and even prevent hardening of the arteries.  In addition, Omega-3 fatty acids help the brain to work better and can even improve memory.  Salmon is easy to digest and absorbs quickly into your body.  Four ounces of wild salmon gives you a full day’s required amount of Vitamin D.  It also gives you more than half of the B12, niacin and selenium required daily.  Four ounces of salmon also packs almost thirty grams of protein. That's more than half of the Food and Drug Administration’s recommended daily amount. 

This recipe also helps you to meet your five daily servings of fruits and vegetables.  The salsa is made of a unique combination of fruits and vegetables.  Tomatoes, green pepper and onions are mixed with oranges, mango and grapes then tossed in olive oil and seasonings.  The flavors burst in your mouth - letting you know spring has arrived!

Pine Nut Crusted Roasted Salmon with a Tomato and Fruit Salsa

2, 3 lb salmon filet (skinless)

4-5 cups of salsa

1 cup of pine nut topping

Salt and pepper to taste

Place salmon on a baking pan (sprayed with a cooking spray).

Season with salt and pepper.

Cover the top completely with the pine nut topping. (See recipe below.)

Bake in a 350-degree oven covered for approx. 40 minutes or until cooked through (you'll see a white foam on sides when it is done)

Pine Nut Topping

1 cup pine nuts

1/2 cup gluten free bread crumbs

1/2 cup sesame seeds

1 sprig fresh flat leaf parsley (stems removed)

Place all ingredients in a food processor and chop to a course grind.

Salsa

6 plum tomatoes

1 mango

1 orange

1  red onion

1 large green pepper

1 cup seedless grapes

1/4 cup extra virgin olive oil

Salt and pepper to taste

2 tablespoon chopped fresh parsley or cilantro

Chop all ingredients into a medium dice, except grapes which should be cut in half.

Add salt, pepper and parsley.

Add oil and toss.

Serve salmon on a large platter and surround it with salsa   

Easter At Cascio's

Easter is one of the best times at Cascio's Fruit Market.  We begin by stocking some of the best seafood and fish throughout the entire Lenten season.  From Tilapia to Shrimp, Crab Legs to Haddock,  Salmon to Scallops we got you covered making your Lent tasty and delicious.

Then we really pull out all of the stops with the perfect products for your Easter Baskets.  Jelly Belly products are one of the absolute highlights of our Easter display. Carrot filled Jelly Bellys to 40 and 20 flavor gift boxes. We got them all.  This year we have stocked some really cool alternatives too.  Stop and check those out.

One of my favorite Easter treats are some of the handmade chocolates made my a local lady who really puts all sorts of love and care into her chocolates. We stock her foil wrapped easter eggs to her 1# peanut butter melt away eggs and all sorts of Easter novelties.

The chocolate is excellent and her attention to detail is amazing.  We have everything you need to put together some beautiful Easter baskets.  Oh and if you need a pretty basket for a friend and chocolate is out we got that covered too.

We try really hard to make your life easy and special.   Stop and see us today!

All Thing Appetizers - Sweet Freedom: Eating Allergen Free

Donald and I are lucky enough to share quite a few meals at Dawn's table.  She cooks her treats so that she can enjoy them and I can honestly tell you I have never felt I was missing anything at her table.  Now if I can just get her to cook for us every night.....

"We're having a get together Saturday night, we'd love for you to come and oh, could you bring an appetizer?"

As much as I love a get together with friends, sometimes that invitation makes me want to run and hide!  I know what it feels like to watch others devour delicious morsels filled with all my dietary no nos.  Usually I inhale deeply and try to remember the flavor of Spinach Artichoke Dip in a warm bread bowl while munching on a dry corn chip.  Normally I don't mind dealing with my food allergies but parties sometimes leave me feeling just a tad sorry for myself.  Sure, I can take a tray full of olives or chips and salsa - and I certainly never go away hungry.  But... I whine what everyone else is eating!  Oh my gosh!  Did I just hear myself whine and in public to boot?  Sorry, but that's just not acceptable behavior!  I need to pick myself up and create some appetizers that leave the gluten and cheese lovers begging for more.  

A while back I shared my secret weapon with you...Cashew Cream Cheese.  If you haven't tried it yet, it's the saving grace of all things appetizers!  The only alternative replacement for sour cream or cream cheese currently on the grocery shelf is a soy

version.  Soy contains a compound called isoflavones.  This compound is similar to the hormone estrogen.  There have been many studies on the effects of soy on the human body with very conflicting results.  Another concern is that most soy products available in the United States have been genetically modified.  If you notice cramping, bloating and gastrointestinal problems when consuming soy, then you probably have an allergy.  Soy is actually one of the most common allergies and often misdiagnosed or over- looked.  Even if you don't have soy allergies like I do, a little soy goes a long way! 

So...appetizers.  Long after I gave up dairy and soy, Buffalo Chicken Dip became popular.  Until recently, seeing it only left me frustrated about how sick I would be if I took a bite.  Since I gave up the whine, I had no choice but to find a way to make an allergy free version of this dip.  One day, while browsing Pinterest, I came across the recipe for Buffalo Chicken Bites.  I pulled a container of my secret weapon out the fridge and put together the most amazing appetizer I remember tasting.  The true test would be with my family.  So, I whipped up a double batch and took it to a family meal.  My plan of bringing some home to freeze for later was foiled when everyone begged for the second tray to be baked!

As I play with more appetizer recipes I'm finding that the great thing about Cashew Cream Cheese is that you can use it as a substitute for sour cream, cream cheese and even yogurt!  Give it a try as a replacement in your favorite dips or appetizers and check out the recipe below!

Buffalo Chicken Bites

Ingredients:

3 cups shredded cooked chicken

1/4 to 1/2 cup hot sauce (to taste)

3 1/2 ounces cashew cream cheese, softened

1 3/4 cups sharp shredded cheddar cheese alternative

1/4 cup chopped green onions

1 cup all-purpose gluten free flour

4 eggs, lightly beaten

3 – 4 cups Corn Flakes or Corn Chex cereal, crushed

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.

In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.

Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.

Place flour in a shallow dish.

In a second shallow dish, place eggs.

In a third shallow dish, place corn flakes.

Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. 

Editors Note:  

Dear Dawn, 

I am ready to try this any time and very soon!  When should we come to dinner?

Signed, 

Jodi

P.S.  - I am hungry now.

Tagliatelle al Mascarpone e Spinaci - Tuscan Corner

I was looking for something simple, yet impressive to make.... and comforting. Comforting often means creamy, rich and fattening by my standards. If you are looking for a low-calorie, heart healthy main dish, I’m sorry to disappoint!  As “they” say: most things in moderation. (Does anyone know who “they” are so we can thank them appropriately for these sage pearls of wisdom?)

Tagliatelle al Mascarpone e Spinaci translated means simply, tagliatelle (a type of long, ribboned egg  noodle, similar to fettucini) in a mascarpone (a soft Italian cheese, much like cream cheese) with fresh spinach. I didn’t have any tagliatelle, nor could I find any in the store on this particular day. It’s not an elusive or unusual pasta, but I wasn’t going far and wide in my quest to prepare this dish. It’s easily substituted with any long, flat noodle which I am sure is available at Cascio’s. I chose its egg based cousin, pappardelle. (Perhaps taking time to explain the different pasta shapes and the best sauces to accompany them would be a good lesson for another day.)

Tagliatelle al Mascarpone e Spinaci

1 pound of tagliatelle or similar pasta

1 and 1/2 T butter

1 clove garlic

10 oz of fresh spinach leaves* (I used a bag of baby spinach and did not bother to finely chop it as the recipe suggests. It was perfect)

1/4 pint of double cream or whipping cream

5 oz (about 2/3 cup) of mascarpone cream cheese

a little chicken stock (about 1/2 - 3/4 cup)

salt and black pepper

Melt the butter and add the garlic, whole, allowing it to turn golden brown. Add the finely chopped* spinach and cook  over a low heat until tender. In a large separate pan, put the cream and mascarpone, add a little stock to dilute, add salt and pepper to taste.

Allow to simmer gently on low for several minutes.

Cook the pasta, following the packet directions very carefully to avoid overcooking. Remove the garlic from the spinach.  Drain the pasta, and turn it into the pan with the cream, mixing it well. Transfer into a warm serving bowl and top with the spinach. Mix and serve at once.

This dish goes well with a nice chianti and a fresh loaf of Italian bread! Mangia!

Introduce Quinoa To Your Diet - Sweet Freedom; Living Allergen Free

Sometimes going gluten free can leave you at a loss for creative side dishes.  Especially those that are quick, easy and most importantly delicious.  Brown rice is nutritious but takes a long time to cook.  Barley and most pastas are out because of the gluten factor.  Potatoes are good, but high in carbs if watching your weight. 

Quinoa offers a great alternative to traditional side dishes.  Although most commonly considered a grain, it is actually an edible seed closely related to leafy green vegetables like spinach and Swiss chard.  Quinoa is an amino acid-rich protein that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.

Not only is quinoa high in protein, but the protein it supplies is complete protein.  This means that it includes all nine essential amino acids, making quinoa a great choice for vegans who are concerned about adequate protein intake.  Because quinoa is also a very good source manganese, magnesium, folate, and phosphorus, this "grain" may be especially valuable for persons with migraine headaches and diabetes.  At the very least, quinoa is a great substitute for rice, couscous or oatmeal and can be used in pilaf, stuffings, soups and stews.

One of my favorite ways to eat quinoa is in Warm Quinoa, Spinach and Shitake Salad.  It's easy to prepare and spinach is one of the ultimate super foods.  It contains high levels of vitamin A, antioxidants, iron and calcium.  Spinach is delicious either raw or cooked and is a favorite ingredient in green smoothies. 

Stop by Cascio's for quinoa and spinach and make this salad tonight.  I promise it will become one of your new favorites too!

Warm Quinoa, Spinach and Shitake Salad

1/2 cup red wine vinegar

2/3 cup olive oil

2 lbs. Shitake mushrooms (stems removed, halved and salt and pepper to taste)

1 1/2 cups quinoa

1 lb baby spinach

1 1/2 cups crumbled feta cheese (optional)

In a small bowl, whisk together the vinegar, oil, 1 tsp salt and 1/4 tsp pepper

In a skillet, pour in 1/2 of the dressing and add mushrooms.  Sauté until tender and most of the liquid had evaporated.

In a small sauce pan, combine quinoa, 3 cups water and 1 1/2 tsp salt.  Bring to a boil, reduce heat to medium, cover and simmer until all the liquid is absorbed, about 20 minutes.

Place spinach in a large bowl; add the hot mushrooms, quinoa and the remaining dressing.  Toss to combine.  Top with crumbled feta.