Gluten-Free

Kofta with Cucumber Sauce and Saffron Rice

This gluten-free dish was inspired by a trip to Turkey where we ate these delicious spiced meat kabobs. This spice blend is based on my memories of the flavors of Turkish food. These are perfect served with Cucumber Sauce, grilled vegetables like peppers and eggplant, and Saffron Rice. Use organic ingredients when possible.

Kofta

Ingredients:

• 4 cloves minced garlic
• 1 1/2 tsp. sea salt
• 1 1/2 lbs. ground lamb or beef
• 1/8 cup finely chopped chives or grated onion
• 1 tbsp. dried parsley
• 2 tsp. coriander
• 1 tsp. cumin
• 1 tsp. cinnamon
• 1/2 cayenne pepper
• 1/2tsp. cardamom or nutmeg

Preparation:

1. Mix spiced with garlic and onion or chives.
2. Knead spice mixture into the ground meat thoroughly.
3. Form long oval shaped meatballs onto soaked wooden skewers or metal skewers. The meat will be about the shape and size of a thick bratwurst.
4. Grill on each side for 5-6 minutes until cooked to your desired level of doneness. The meat/spice mixture can be made a day ahead if desired.

Cucumber Sauce

Ingredients:

• 1 1/2 cups plain whole milk yogurt or Greek style yogurt
• 1/2 cup sour cream
• Juice of ½ of a lemon
• 3 cloves garlic minced
• 1-2 tbsp. chopped fresh dill
• 1 1/2 tsp. sea salt
• 1/2 tsp. pepper
• 1 large cucumber seeded and shredded

Preparation:

1. Grate the cucumber on a box grater or similar.
2. Place shredded cucumber in a fine meshed strainer over the sink, and sprinkle with 1 tsp. of the salt and allow it to drain for 1-2 hours. If you are concerned about sodium intake you can rinse the cucumber after draining and pat dry.
3. Mix all ingredients together and place in refrigerator for at least ½ hour to allow the flavors to join together.
4. Serve as a dip for the Kofta.

Saffron Rice

Ingredients:

• 4 cups chicken broth
• 2 cups basmati rice (be sure to rinse if the package directs you to)
• 1 small yellow onion, chopped
• 1 tsp. saffron strands
• 1 Tbsp. Olive oil
• Salt and pepper to taste

Preparation:

1. In a saucepan, sauté the onion in the oil over medium heat until soft and translucent.
2. Add the rice to the oil and onion and stir to coat the rice in the oil and then add the broth to the pan.
3. Bring to a boil, and remove a few tablespoons of the hot broth in a cup and mix in the saffron strands.
4. Stir the stands in until mostly dissolved then add to the pot.
5. Reduce heat to low and cover, simmering until rice is soft and liquid is absorbed, usually about 20 minutes.

Confetti Quiche

Organic ingredients preferred

• 5 large eggs
• 1/3 cup milk
• 1/3 cup gluten free flour mix (I like Bob’s Red Mill Gluten Free All Purpose Flour)
• 1/2 tsp. baking powder (Hain makes a gluten free version)
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup cottage cheese
• 1/2 cup shredded cheese of choice
• 1 cup of main vegetable of choice, finely chopped
• 1/2 cup of second vegetable of choice, finely chopped
• 1/4 cup finely chopped or crumbled meat of choice

Serves 4-5

Some vegetable, cheese, and meat combinations:

• Baby spinach, red pepper, mozzarella and bacon
•  Asparagus, caramelized onion, parmesan and pancetta
• Broccoli, Roma tomato, cheddar and sausage

1. Pre-heat the oven to 350.  
2. Thoroughly butter a 9-inch pie plate.  
3. In a mixing bowl or in a blender, combine the eggs, milk, both cheeses, salt and pepper.  
4. In a separate bowl, combine the GF flour mix and baking powder.  
5. Slowly add in the GF flour mix while whisking at the same time until well combined, or add GF flour mix to blender and blend again to combine.  
6. Stir in 1 cup of the main vegetable.  
7. Pour into prepared pie plate.  
8. Evenly sprinkle your second vegetable and your chopped or crumbled meat over the surface or the quiche.  
9. Bake for 30-35 minutes until center is set and firm.

This gluten free (GF) quiche is very versatile and can accommodate many different palates.  It can be served for breakfast, lunch, or dinner. Serve with sliced avocado and fresh fruit for a well-balanced meal.