Category:

Gluten free

GLUTEN FREE CHOCOLATE BALLS

by Tina Diep January 30, 2016

written by Tina Diep

These little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and your kids can help you roll them up and eat them during the process. You can make these any time – they only have 6 ingredients.

Gluten free chocolate balls

2016-01-30 15:49:59

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Nutrition Facts

Serving Size

710g

Amount Per Serving

Calories 3382

Calories from Fat 1805

% Daily Value *

Total Fat 211g

325%

Saturated Fat 151g

754%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 38g

Cholesterol 9mg

Sodium 92mg

Total Carbohydrates 378g

126%

Dietary Fiber 65g

259%

Sugars 243g

Protein 37g

Vitamin A

10%

Vitamin C

Calcium

36%

Iron

114%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 260 grams Medjool dates
• 75 grams almond flour
• 6 grams cacao powder
• 25 grams oats
• 150 grams dark chocolate (70% cacao or greater)
• 200 grams unsweetened shredded coconut

Instructions

1. Pit the Medjool dates and cut them up roughly with a knife
2. Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
3. Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
4. Place the shredded coconut in a wide bowl.
5. Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
6. Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.

By DiepLicious

beta

calories

3382

fat

211g

protein

37g

carbs

378g

DiepLicious https://dieplicious.com/

January 30, 2016 0 comment

Central American Cuisine Comfort Food Gluten free Lunch Main Dish Mexican Cuisine South American Cuisine Vegetarian

SPICY SWEET POTATO AND BLACK BEAN ENCHILADAS

by Tina Diep October 8, 2015

written by Tina Diep

I usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly

We cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.

Spicy sweet potato and black bean enchiladas

2015-10-10 11:41:49

Yields 16

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Nutrition Facts

Serving Size

176g

Yields

Amount Per Serving

Calories 237

Calories from Fat 87

% Daily Value *

Total Fat 10g

15%

Saturated Fat 4g

20%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 19mg

Sodium 208mg

Total Carbohydrates 30g

10%

Dietary Fiber 6g

22%

Sugars 5g

Protein 9g

Vitamin A

89%

Vitamin C

Calcium

18%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Enchilada sauce ingredients

• 1 can (15 oz) organic tomato sauce
• 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
• 3/4 cup nonfat plain yogurt
• 2 cloves garlic, crushed with a garlic press

Enchilada ingredients

• 1 tablespoon olive oil
• 1 small/medium yellow onion, diced
• 1 pound of sweet potato, cubed about ¾ inch
• 1/4 cup water
• 1 can (15 oz.) organic black beans, rinsed and drained
• 1 cup organic frozen sweet corn
• Salt and pepper, to taste
• About 2 cups shredded mozzarella cheese
• 14-16 corn tortillas

Topping/sides

• Cilantro and/or green onions
• Sour cream
• Avocado
• Tortilla chips

Instructions

1. Preheat oven to 350 degrees F.
2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.

By DiepLicious

beta

calories

237

fat

10g

protein

carbs

30g

DiepLicious https://dieplicious.com/

October 8, 2015 0 comment

Central American Cuisine Comfort Food Gluten free Health Main Dish Mexican Cuisine Vegetarian

CREAMY BLACK BEANS

by Tina Diep September 9, 2015

written by Tina Diep

Black beans have become one of our favorite dishes at home after finally finding the right combination of spices and the perfect cooking time. I have tried many different recipes back in the days but nothing that gave me a good creamy sauce. The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

I prefer to serve it over rice (for a healthier version I cook 2/3 of brown rice with 1/3 of wild rice) and a bit of shredded cheese and then topping the beans with a dollop of sour cream and a sprinkle of cilantro. You can eat it just like that or spoon the rice and beans up with organic blue corn tortilla chips.

For this dish you need to make natural taco seasoning mix that I have posted previously. It’s a lot of spices to buy if you don’t have them already but it will be worth the money as you can add this taco seasoning to any meat, tofu and vegetables you like. Just remember to add some tomato paste and water for the meat and tofu dishes.

Creamy Black Beans

2015-09-09 14:16:11

Serves 4

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Cook Time

2 hr

Cook Time

2 hr

Nutrition Facts

Serving Size

395g

Servings

Amount Per Serving

Calories 384

Calories from Fat 218

% Daily Value *

Total Fat 25g

39%

Saturated Fat 10g

49%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 38mg

13%

Sodium 780mg

33%

Total Carbohydrates 33g

11%

Dietary Fiber 8g

34%

Sugars 6g

Protein 10g

Vitamin A

18%

Vitamin C

21%

Calcium

16%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 1 tablespoon of sunflower oil
• 1 small onion chopped
• 2 garlic cloves, minced
• 1 cup black beans
• 3 cups of water
• 1.5 tablespoons of chicken bouillon or vegetable if you prefer vegetarian (I use “Better than bouillon”)
• 3 teaspoons of taco seasoning (See DiepLicious natural taco seasoning)
• 3 oz. tomato paste

Serve with

Rice, shredded cheese, sour cream, cilantro and sliced avocado

Instructions

1. Soak the beans in cold water for 8 hours or over night.
2. Drain the beans and discard the water. Rinse thoroughly with cool water.
3. Sauté onions and garlic in a medium pot until translucent and then add the taco seasoning and sauté for another minute.
4. Add the beans in the pot with water and chicken bouillon and simmer on low for about 1 hour with a lid on and another 45 min to1 hour without a lid on. Remember to stir occasionally to prevent the beans from burning to the bottom. 4. Serve over steamed rice, shredded cheese and top the beans with sour cream, sliced avocado and a sprinkle of cilantro. Scoop the delicious rice and beans with corn tortilla chips.

By DiepLicious

beta

calories

384

fat

25g

protein

10g

carbs

33g

DiepLicious https://dieplicious.com/

September 9, 2015 2 comments

Breakfast Breakfast & Brunch Gluten free Main Dish Middle Eastern Cuisine Uncategorized Vegetarian

SPICY SHAKSHUKA

by Tina Diep December 11, 2014

written by Tina Diep

Shakshuka is believed to have a Tunisian origin. It is a wonderful dish that we often eat for breakfast, but it is also great as a dinner meal, and basically consists of eggs baked in tomato sauce.

I have had many different versions of this dish, including recipes with peppers and other vegetables. I have come to the conclusion that I like the simple and spicy version of the tomato sauce, although I will sometimes add a little chorizo in the mix.

This dish is really easy to make, and the best part is that it’s easy to find these ingredients available at home. You can prepare a large pan to serve as a big family meal, or, as I prefer, make them in individual ramekins.

Spicy Shakshuka

2014-12-11 15:54:06

Serves 6

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Nutrition Facts

Serving Size

223g

Servings

Amount Per Serving

Calories 287

Calories from Fat 175

% Daily Value *

Total Fat 20g

30%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 383mg

128%

Sodium 478mg

20%

Total Carbohydrates 12g

Dietary Fiber 2g

Sugars 3g

Protein 16g

Vitamin A

28%

Vitamin C

29%

Calcium

16%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 tablespoons olive oil
• 3 jalapeños, stemmed, seeded, and finely chopped
• 1 shallot, chopped
• 4 cloves garlic, crushed and minced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 pinch of cayenne pepper
• 1 can (28 oz.) whole peeled tomatoes with juices
•  salt and pepper
• 12 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon parsley, chopped
• Toasted sliced bread/baguette or pita bread
• 6 Ramekins (8 oz. / 240 ml)

Instructions

1. Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
2. Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
3. Preheat oven to 375 F
4. In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
5. Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.

By DiepLicious

beta

calories

287

fat

20g

protein

16g

carbs

12g

DiepLicious https://dieplicious.com/

December 11, 2014 0 comment

Breakfast Breakfast & Brunch Gluten free Uncategorized Vegetarian

MUSHROOM AND LEEK FRITTATA

by Tina Diep October 27, 2014

written by Tina Diep

I have never been a big lover of scrambled eggs – they are usually too plain for me. So when I cook eggs, I make frittatas, which are easy to make and have a wonderful flavor.

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

The photo in this post is of a frittata that was in the oven for a little longer than I intended, since my guests all arrived late. The frittata was still amazing, but I prefer cooking it a little less to create small pockets of melting cheese, which are fabulously mouth melting.

Mushroom and leek frittata

2014-10-26 23:18:46

Serves 6

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Nutrition Facts

Serving Size

156g

Servings

Amount Per Serving

Calories 236

Calories from Fat 155

% Daily Value *

Total Fat 17g

27%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 269mg

90%

Sodium 249mg

10%

Total Carbohydrates 5g

Dietary Fiber 1g

Sugars 2g

Protein 15g

Vitamin A

18%

Vitamin C

Calcium

20%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 2 tablespoons olive oil
• 6-8 oz. white button mushrooms, sliced
• 1 large leek, chopped
• 8 eggs
• ¼ cup of milk
• 3 scallions, chopped (save a bit for garnish)
• 4 oz. white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
• Salt and pepper
• A pinch of thyme

Instructions

1. In a saucepan, heat the olive oil until hot and then add the mushrooms. Sauté until lightly browned, then add salt and pepper and keep sautéing until he mushrooms are well done.
2. Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
3. In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
4. Pour the eggs and vegetable mixture in a quiche dish and bake in the oven at 390 °F (200°C) until the top is slightly browned and the egg mixture is baked.
5. Sprinkle with scallions and serve immediately.

By DiepLicious

beta

calories

236

fat

17g

protein

15g

carbs

DiepLicious https://dieplicious.com/

October 27, 2014 1 comment

Central American Cuisine Comfort Food Gluten free Lunch Main Dish Mexican Cuisine Vegan Vegetarian

SPICY TOFU TACOS

by Tina Diep October 13, 2014

written by Tina Diep

Back in the day, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for “Natural homemade taco seasoning”

SpicyTofu Tacos

2014-10-13 15:50:52

Serves 4

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Nutrition Facts

Serving Size

44g

Servings

Amount Per Serving

Calories 84

Calories from Fat 61

% Daily Value *

Total Fat 7g

11%

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrates 6g

Dietary Fiber 1g

Sugars 3g

Protein 1g

Vitamin A

Vitamin C

10%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Tofu tacos ingredients

• 1 package of extra firm tofu
• 2 tablespoons olive oil
• 1 small onion, cut into small cubes
• 2 garlic cloves
• Juice from ½ lime
• 4 tablespoons tomato paste
• About 2 ½ tablespoon homemade taco seasoning (see DiepLicious natural homemade taco seasoning)

Garnish

• 1 tablespoon chopped cilantro

Instructions

1. Press the liquid from the tofu for about 20 min. To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
2. Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
3. Crumble the tofu with your hands and add it to the pan with the onions and garlic.
4. Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
4. Transfer the tofu to a serving bowl, and garnish with cilantro.
5. Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.

By DiepLicious

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calories

fat

protein

carbs

DiepLicious https://dieplicious.com/

October 13, 2014 1 comment

Chicken Gluten free Indian Cuisine Main Dish Meat

COCONUT CHICKEN CURRY

by Tina Diep September 29, 2014

written by Tina Diep

With colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.

Coconut chicken curry

2014-09-29 15:09:20

Serves 4

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Nutrition Facts

Serving Size

380g

Servings

Amount Per Serving

Calories 525

Calories from Fat 282

% Daily Value *

Total Fat 33g

51%

Saturated Fat 21g

104%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 72mg

24%

Sodium 1030mg

43%

Total Carbohydrates 26g

Dietary Fiber 3g

11%

Sugars 3g

Protein 35g

Vitamin A

145%

Vitamin C

45%

Calcium

12%

Iron

37%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 2 tablespoons olive oil
• About 3/4 pound antibiotics-free and organic free-range chicken breast
• 1 medium carrot, diced
• 1 medium onion, sliced
• 1 1/2 teaspoons fresh ginger, minced
• 2-3 cloves of garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz.) coconut milk
• 1 tablespoon curry paste (red or green)
• 1 teaspoon salt
• 1 can garbanzo beans, rinsed and drained
• 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped

Instructions

1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
2. Add the carrots, and sauté for another 1-2 minutes.
3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
5. Serve the chicken curry steaming hot with a bowl of rice.

By DiepLicious

beta

calories

525

fat

33g

protein

35g

carbs

26g

DiepLicious https://dieplicious.com/

September 29, 2014 19 comments

French cuisine Gluten free Lunch Side dish Uncategorized Vegetables Vegetarian

POLENTA WITH KALE & MUSHROOMS

by Tina Diep June 12, 2014

written by Tina Diep

Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

Polenta with kale and mushrooms

2014-06-12 18:30:54

Serves 6

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Nutrition Facts

Serving Size

277g

Servings

Amount Per Serving

Calories 266

Calories from Fat 107

% Daily Value *

Total Fat 12g

19%

Saturated Fat 6g

28%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 21mg

Sodium 769mg

32%

Total Carbohydrates 29g

10%

Dietary Fiber 5g

20%

Sugars 3g

Protein 11g

Vitamin A

58%

Vitamin C

36%

Calcium

20%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Polenta ingredients

• 4 cups of water
• 1 teaspoon salt
• 1 cup of polenta
• 1 tablespoon of butter
• ½ cup of Parmesan cheese

Sautéed kale and mushrooms ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped
• 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
• 1 tablespoon soy sauce
• ½ cup of chickpeas, cooked and drained
• 3.5 oz. (100 grams) organic kale, roughly chopped
• 2 tablespoons sherry vinegar
• 1 teaspoon dried tarragon
• 1 tablespoon white wine
• 1-2 tablespoon of butter

Garnish

• Chopped chives

Polenta

1. Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
3. Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.

Sauté vegetables

1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.

Serve

1. Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
2. To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
3. Serve immediately.

By DiepLicious

beta

calories

266

fat

12g

protein

11g

carbs

29g

DiepLicious https://dieplicious.com/

June 12, 2014 0 comment

Danish Cuisine Dessert Gluten free Vegetarian

RHUBARB SOUP WITH ICE CREAM & FIGS

by Tina Diep May 15, 2014

written by Tina Diep

The first time I heard of ‘rhubarb soup’, I was skeptical that was a real dish. I was introduced to it through my Danish friend Anne, who once confused a toilet brush for a dishwashing brush in a demonstration of the ‘American’ kitchen to her visiting mother. Despite her less than stellar reputation around the kitchen, it turns out she can cook – she served us an amazing meal and an even better dessert.

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had.
Rhubarb is in season in early spring, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again.

Rhubarb soup with vanilla ice cream and caramelized figs

2014-05-15 02:23:50

Serves 6

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Nutrition Facts

Serving Size

318g

Servings

Amount Per Serving

Calories 354

Calories from Fat 77

% Daily Value *

Total Fat 9g

13%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 32mg

11%

Sodium 64mg

Total Carbohydrates 67g

22%

Dietary Fiber 4g

15%

Sugars 59g

Protein 4g

Vitamin A

10%

Vitamin C

21%

Calcium

23%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Rhubarb soup ingredients

• 2 lbs. (1 kg) rhubarb, cut into 3/4 inch pieces
• 8.8 oz. (250 grams) sugar
• 2 vanilla pods, flaked and vanilla beans scraped
• 10 oz. (300 ml) water

Caramelized figs ingredients

• 3 dried figs
• ½ tablespoon butter
• 6 scoops vanilla ice cream
• 6 sprigs of mint

Instructions

1. Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
2. Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
3. Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
4. Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.

By DiepLicious

beta

calories

354

fat

protein

carbs

67g

DiepLicious https://dieplicious.com/

May 15, 2014 0 comment

Caribbean Gluten free Grains Health Lunch Side dish Soups & Salads Vegan Vegetarian

QUINOA, CHICKPEAS & BLACK BEANS

by Tina Diep April 22, 2014

written by Tina Diep

I found my true love for rice and beans when I travelled in Costa Rica with my husband a few years back. Whenever we stopped at various roadside restaurants, the sure winner every time was the rice and beans. I am not sure how they make them so addicting, but I ate them almost everyday when I was there. Aside from South American cuisine, I also discovered that rice and beans (“rice and peas”) go extremely well with the amazing flavors of jerk chicken.

This recipe is actually a substitute for rice and beans and is incredibly healthy as well. Quinoa, especially when paired with black beans, provides a great source for vegetarians to get a complete form of protein. Make sure when you buy these ingredients that they are 100% natural, and organic if possible.

I always make a huge portion of this recipe so I am sure to have something for lunch over the next couple days.

Quinoa, chikpeas & black beans

2014-04-22 12:37:39

Serves 8

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Nutrition Facts

Serving Size

124g

Servings

Amount Per Serving

Calories 159

Calories from Fat 41

% Daily Value *

Total Fat 5g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0mg

Sodium 367mg

15%

Total Carbohydrates 25g

Dietary Fiber 2g

10%

Sugars 2g

Protein 6g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Chickpeas ingredients

• 1 tablespoon of olive oil
• 1 can organic chickpeas, rinsed and drained
• ½ teaspoon salt
• 2 teaspoons curry powder
• ½ teaspoon ground coriander seeds
• ¼ teaspoon paprika

Quinoa & black beans ingredients

• ½ tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• ¾ cup of quinoa
• 1 ½ cup of vegetable stock
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 1 cup of frozen corn kernels
• 1 can black beans, rinsed and drained
• 2 sprigs of scallions, chopped
• salt and pepper
• 1 tablespoon of lemon juice
• ½ cup cilantro, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a medium sauté pan, add the chickpeas and sauté for 2 minutes. Add the salt, curry, ground coriander and paprika and roast for few minutes more. Set aside.
2. Heat 1/2 tablespoon of olive oil in a large sauté pan (that has a matching lid) and sauté the onions and garlic until lightly browned. Mix in the quinoa, vegetable stock, cumin and cayenne pepper, and bring to a boil. Cover with a lid, reduce the heat and let simmer for about 15-20 min, or until the quinoa has absorbed the liquid. Turn the heat off, and let it rest under the lid for another 5 min.
4. Add the sautéed chickpeas, black beans, frozen corn and scallions. Heat everything until the corn is thawed and heated through. Add salt and pepper to taste.
5. Squeeze lemon juice over the quinoa, chickpeas and black beans, and sprinkle with fresh cilantro.

By DiepLicious

beta

calories

159

fat

protein

carbs

25g

DiepLicious https://dieplicious.com/

April 22, 2014 1 comment

Baked Goods Cakes and cookies Comfort Food Danish Cuisine Gluten free party food Snacks & Sweets

COCONUT & MARZIPAN MACAROONS

by Tina Diep April 14, 2014

written by Tina Diep

I recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.

Coconut & marzipan macaroons

2014-04-14 19:16:38

Yields 48

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Nutrition Facts

Serving Size

19g

Yields

Amount Per Serving

Calories 89

Calories from Fat 47

% Daily Value *

Total Fat 5g

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 10mg

Sodium 7mg

Total Carbohydrates 10g

Dietary Fiber 1g

Sugars 8g

Protein 1g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 medium eggs
• 8 oz. (225 grams) sugar
• 10 ½ oz. (300 grams) unsweetened shredded coconut
• 3 ½ oz. (100 grams) shredded marzipan (almond paste)
• About 5 oz. (150 grams) dark chocolate

Instructions

1. Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
2. Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
3. Preheat the oven to 350 °F (175°C)
4. In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
5. Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
6. Take them out of the oven and let them cool off.
7. Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process).

Notes

Devour these with some coffee or tea.

By DiepLicious

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calories

fat

protein

carbs

10g

DiepLicious https://dieplicious.com/

April 14, 2014 0 comment

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