Here are some remarkably delicious recipes from Leslie Cerier‘s Gluten-Free Recipes for the Conscious Cook. Also you will be able to listen to an interview with The Natural Counselor, Irina Wardas HHC AADP, Women’s Holistic Health, Nutrition and Relationship Expert.  You will learn what is gluten, what grains are gluten-free, how quick and easy it is to open up a world of health eating pleasure; eat a high fiber, mineral and vitamin rich gluten-free diet, and lots more.

Here is the link to listen to the interview and below you have 2 of the recipes that I gave on the interview: Butternut Squash and Tempeh Stew with Shiitake Mushrooms and Millet Apple Raisin Cake

http://naturalcounselor.com/radioshow/2010/11/gluten-free-cooking-and-baking-for-a-healthy-holiday-season-with-leslie-cerier-%E2%80%9Cthe-organic-gourmet/

Butternut Squash and Tempeh Stew with Shiitake Mushrooms

Serves 4 to 6

The cooked butternut squash practically melts to form a sweet sauce in this warming stew. If you use soy-rice tempeh, the dish offers complete protein; or you can just serve it over cooked millet or rice. Chickpea miso is especially complementary to the flavors of this stew, but you can substitute other gluten-free varieties if you like; hearty brown rice, adzuki bean, or millet miso would all be good choices. You can use either red or white wine in this dish—or any other wine for that matter. I recommend using whatever wine you’d like to drink with the stew. For a special treat, try pear or peach wine.

1/2 cup dried shiitake mushrooms, stemmed

2/3 cup wine

2 tablespoons extra-virgin olive oil

1 pound tempeh, cubed

4 cups cubed butternut squash

4 cups cubed potatoes

1 1/2 cups water

2 tablespoons chickpea miso

2 tablespoons prepared mustard

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

1 1/2 teaspoons dried thyme

1 teaspoon dried sage

Soak the shiitake mushrooms in the wine for about 15 minutes, until they soften.

Heat the oil in a soup pot over medium heat. Add the tempeh and cook, stirring occasionally, for 5 to 10 minutes, until golden brown. Add the squash, potatoes, water, wine, and mushrooms. (You may want cut the mushrooms into bite-size pieces or at least halve larger mushrooms.) Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, until the potatoes are tender and the butternut squash is melting into the pot.

Stir the miso and mustard into some of the hot broth, then stir the mixture back into the stew, along with the rosemary, thyme, and sage.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

Millet Apple Raisin Cake

Serves about 6

Millet Apple Raisin Cake from Leslie Cerier's Gluten-Free Recipes for the Conscious Cook

Millet is a naturally sweet grain, and after cooking, it sets up and is sliceable. My daughter Emily loved this cake as a child—still does twenty years later. Not only is it quick and easy to make, it’s extremely healthful. In fact, you need not enjoy it just for dessert; instead of pouring it into a pan to set up, you can eat it hot, as a porridge. And as you can see from the variations below, it’s also a very versatile dish. Experiment and tweak it to your liking!

1 cup millet, rinsed

3 cups apple juice

1 cup raisins

Pinch of sea salt

Combine the millet, juice, raisins, and salt in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed and the millet is tender. Give it a stir, and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check the tenderness again.

Pour the mixture into a standard loaf pan and let it cool for about 1 hour, until set. Slice and serve. Store any leftovers in the refrigerator.

Variations

• Use a combination of other fresh or dried fruits, such as pears, apples, or apricots. Small fruits are fine as is, but you may want to chop fruits that come in larger pieces.
• Try different fruit juices.
• Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the batter into the loaf pan.
• Use corn grits in place of some or all of the millet.
• To use a pressure cooker, just put all of the ingredients in the pressure cooker and lock the lid. Bring up to pressure over high heat, then adjust the heat to maintain pressure and cook for 15 minutes.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

Hi all,

Hope you are well. Here are some delicious seasonal recipes highlighting Autumn in New England. “Butternut Squash with Sun-dried Tomatoes and Sage”; “Orange Scented Yams with Chestnuts”. Both recipes are from my  cookbook, Going Wild in the Kitchen. Please enjoy!

Butternut Squash with Sun-Dried Tomatoes and Sage

This dish is one of my Thanksgiving staples. It is also delightful served as a pâté on crackers or thinly sliced toasted baguettes. and if you are like me, and have dried your own summer fresh plum and cherry tomatoes… MMMMM!

Yield: 8 to 12 servings

1 cup water
1 1/2 cups sun-dried tomatoes

1 1/2 cups sunflower seeds
4 1/2 pounds (about 9 1/2 cups) butternut squash, cut into 1/2-inch cubes

2 tablespoons extra virgin olive oil
7 cloves garlic, thickly sliced
4 cups coarsely chopped red onions
3 cups coarsely chopped white button mushrooms
4 tablespoons coarsely chopped sage, or 4 teaspoons dried
1 tablespoon chopped oregano, or 1 teaspoon dried
2 teaspoons sea salt, or to taste

1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside.

2. While the tomatoes soak, place the sunflower seeds in a medium-sized unoiled skillet over medium-low heat. Stirring occasionally, dry-roast the seeds for 5 minutes,, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool.

3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender.

4. While squash cooks, heat the oil in a medium-sized skillet over medium heat. Add garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften.

5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth; then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired.

6. Transfer the purée to a serving bowl, and enjoy.

Orange-Scented Yams with Chestnuts

Presoaking the dried chestnuts results in a delicious smoky flavored stock in which to bake these orange-scented yams. Dried chestnuts are available in most Asian markets, specialty shops, and natural foods stores.

Yield: 4 to 6 servings

1/3 cup dried chestnuts

2/3 cup water

6 cups yams, cut into 1-inch cubes

1 1/2 cups coarsely chopped oyster or white button mushrooms

1 1/2 cups coarsely chopped onions

3 tablespoons dried orange peel

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/4 teaspoon dried cardamom

1. Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened.

2. Preheat the oven to 400°F.

3. Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.

4. Place the ingredients in a covered baking dish and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.

5. Serve immediately.

Bon Appetite!

For more information on cooking classes, cookbooks, recipes and much more, please go to www.Lesliecerier.com