Kale Fritters with Smoked Paprika Aioli

Not too sure about kale? Never had the stuff? Myself, I am HOOKED.

Last Spring we grew our own kale from April thru June and this year, we chose to join our Community Supported Agriculture program, by participating in our local Whipstone Farms
produce share program from May until October. The local, organic kale that they supply us with (among other produce) has been fresh and wonderful. Working with Whipstone has been a very wise decision,too, when one factors in our rather challenged well.

In this recipe, healthy, gluten free kale fritters with sweet potato and bacon create a tasty breakfast, lunch or dinner offering... or a main dish with a salad for a vegan.

One of the best uses of kale that I have found...

3-4 cups of kale, ribbed and chiffonaded (finely shredded)*

2 medium sweet potatoes, peeled, baked and mashed

2 eggs, beaten

½ cup plain Greek yogurt

½ cup low fat GF mayonnaise

¼ cup GF flour blend or cornmeal

½ cup Parmigiano Reggiano cheese, grated

6 slices of bacon, fried and coarsely chopped

¼ cup green onions, sliced (green part only)

Cayenne, salt and pepper to taste

 ¼ cup olive oil (or less) for frying

Toss all the ingredients together until well mixed. Spoon large scoops into a saute pan and fry until crisp, but not burned; about 5 minutes per side.

Notes: *You may prefer to saute' the kale for a couple of minutes in some of the bacon grease, before folding into the remaining ingredients. You can purchase the kale in a bag and already shredded.

Smoked Paprika Aioli

Aioli is a fancy word for mayonnaise; in this case seasoned with smoked paprika.

2 large cloves garlic, smashed
½ cup mayonnaise
1-2 T. extra-virgin olive oil
1 t. smoked paprika
1 t. fresh lemon juice, more to taste
Salt and black pepper

Put the garlic in a small saucepan and sauté with a little olive oil. Allow to cool. Whirl the garlic in a small food processor with the remaining ingredients and serve with the fritters.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free", go to:   http://www.celiacdiseaseinfo.org

 

Sugar Free, Gluten Free Chocolate Trifle

This is a very tasty and satisfying trifle...and the stunner is that it is gluten free and sugar free!

If sugar is not an issue for you, use regular chocolate ice cream topping instead of sugar free. The malitol is sugar free-gluten free, but can cause an upset stomach in many people. The use of Greek yogurt folded into the whipping cream (optional) helps to reduce the lactose sugar in the dish. The bean cake is a much lower carb option, and the whipped cream and yogurt are sweetened with stevia.

1 recipe sugar free chocolate bean cake  
http://glutenfreefoodieheaven.blogspot.com/2010/06/flourless-low-sugar-chocolate-bean-cake.html (from this blog), baked, cooled, and cut into 1 inch cubes

1 cup toasted almond slivers, reserving a small amount for garnish

2-12 ounce jars Smucker’s sugar free hot fudge sauce or regular hot fudge sauce (this is the quick version!) OR prepared chocolate pudding from a mix

1 pint whipping cream, whipped

1 cup zero fat or low fat plain Greek yogurt (optional)

French vanilla stevia or regular stevia for sweetening the cream/yogurt.

Garnish: toasted almond slivers, ½ cup drained maraschino cherries, chopped, and bittersweet chocolate shavings.

Bake the cake and place ½ of the cake cubes in the bottom of the trifle dish. Cover with 1 jar of the hot fudge sauce (or 1/2 of the pudding if using), ½ the toasted almonds, ½ the maraschino cherries, and the whipped cream folded together with the yogurt. Repeat another layer with the bean cake and the other ingredients, finishing with the cream-yogurt mixture and garnishes.

Allow to set up for at least 4 hours before serving.

Makes: 15-20 servings.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org