The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss


The Food Philosopher



An Old Favorite

much thought to eating them, much less cooking them. We think Chicken Marsala has come to be such a dish. We pass it by as it sits waiting, almost unrecognizable, in chaffing dishes at buffets and catered affairs. It's like that old sweater you've been wearing for so long, you don't even notice the fine lines or color that once attracted you to it. Well, it's time to pay attention to this delectable chicken dish. When you cook it up with good quality, fresh ingredients, you'll rediscover a flavorful old favorite. Our recipe blends sweet Marsala wine with savory mushrooms, shallots, and marjoram to create a dish of such simple elegance, it may seem like an indulgence. It is special enough to serve for a quiet Saturday night dinner with friends; just add pasta, sautéed vegetables, a scrumptious dessert and a bottle of wine. But in reality, you can cook it up in no time and serve it for an everyday dinner. Try it in the coming week and it will become a new old favorite.

Hummus Tofu Dip and Fresh Vegetables
Marinated Olives
Chicken Marsala
Sautéed Zucchini and Yellow Squash
Gluten–Free Almond Crisps


Start the evening off with our no fuss Hummus Tofu Dip served with colorful cut up carrots, red and yellow peppers, sugar snap peas and green beans. You can mix it up in minutes, or up to two days before. Put out a little dish or two of those delectable marinated olives; they seem to be available everywhere these days. Pour a fruity wine and relax with your friends.

After a summer filled with laid back barbecues of grilled meat, poultry and fish, it's always nice to slowly work our way indoors to stovetop cooking. Chicken Marsala is the perfect dish to get us in the mood for the months to come. Savory yet light, it cooks in minutes, but tastes like it took hours. Cook the mushrooms and prep the chicken cutlets ahead of time, then all you have to do is quickly sauté them while you cook the pasta. You can also finish cooking the dish earlier in the day and then reheat it when you are ready to serve (reheat it in a large covered skillet over low heat on the stove). Another way to simplify your last minute efforts: sauté the vegetables up to two hours ahead, keep them covered loosely at room temperature and then reheat them briefly in the microwave. You get the extra added benefit of having one less pan to wash at the end of the meal.

Dessert brings the warm colors and harvest flavors of the coming season. Our Almond Crisps are flavored with cinnamon, nutmeg and ginger. This surprisingly addictive little cookie is chuck full of crunchy slivered almonds and will keep you and your friends and family reaching for more. Just think of all those antioxidants you'll be getting from the almonds!

Featured Menu Archive


Yields 3 cups

1½ tablespoons cumin seeds
4 garlic cloves, minced
2 cups canned chickpeas, drained and rinsed
12 ounces soft tofu, drained
¼ cup fresh lemon juice
2 tablespoons olive oil
¼ cup chopped fresh parsley, plus additional for garnish
Salt and freshly ground pepper to taste
Dash of cayenne pepper

  1. In a dry, small, heavy skillet, toast cumin seeds over moderate heat, shaking pan, until seeds are a shade darker and transfer to a plate to cool.
  2. In a food processor, purée garlic, chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon of oil until smooth.
  3. Stir in parsley and salt and pepper to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley.
  4. Serve dip with pita bread, crackers, or cut vegetables.


© 2005 by Claudia Pillow and Annalise Roberts


Serves 4 as a main dish

1½ pounds chicken cutlets (¼" thick)
¼ cup brown rice flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
3 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon minced garlic
¼ cup minced shallots
1 teaspoon dried marjoram
½ pound mushrooms, thinly sliced
¾ cup Marsala wine
½ cup low sodium chicken broth
1 rounded teaspoon chicken demi-glace**
Salt and freshly ground pepper
1 teaspoon minced garlic

**We recommend More Than Gourmet®

  1. 1. Combine brown rice flour, salt, pepper, and onion powder in a flat dish; dredge chicken cutlets in flour mixture.
  2. Heat a large, heavy skillet over medium heat. Add 1 tablespoon oil and sauté garlic and shallots until softened. Add marjoram and mushrooms and sauté until mushrooms release their juices. Remove from pan and set aside in a small bowl.
  3. Add 1 tablespoon oil and 1 tablespoon butter to the skillet and heat over medium high heat. Brown chicken cutlets on both sides in two or three small batches, adding more oil and butter as necessary. Remove chicken from skillet and set aside on plate. Cover with foil.
  4. Add wine, broth, and demi-glace, stir to combine and boil to reduce liquid to a little more than 1¼ cups (about 2 to 3 minutes). Return chicken and mushrooms to the skillet, put on cover and simmer over medium-low heat until chicken is cooked through, about another 5 minutes.
  5. Serve with hot pasta.


© 2005 by Claudia Pillow and Annalise Roberts


Serves 4

1 tablespoon butter or margarine
1½ cups packed shredded zucchini
1½ cups packed shredded yellow squash
1½ cup thinly sliced onion
2 teaspoons minced garlic
2 teaspoons dried basil
Freshly ground pepper

  1. Melt butter in large skillet over medium heat. Stir in garlic and basil, then the onion. Sauté until onions are tender, about 5 minutes. Add the zucchini and squash and sauté over medium-high heat until liquid evaporates, another 6-7 minutes.


© 2005 by Claudia Pillow and Annalise Roberts


Food Philosopher’s® Gluten–Free



1 cup unsalted butter or vegetable shortening
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups brown rice flour mix*
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon powdered ginger
4 cups sliced/slivered almonds

  1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
  2. Beat shortening and sugars in large bowl of electric mixer until light and creamy. Add eggs and vanilla and mix until smooth.
  3. Add flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger; beat until a smooth dough is formed. Mix in almonds. Unbaked dough can be kept in refrigerator for up to three days in tightly sealed plastic container or frozen for up to one month. To freeze cover top of dough with plastic wrap inside the tightly sealed plastic container so no air touches dough.
  4. Drop by heaping teaspoon onto cookie sheet. Bake in center of oven for 10-15 minutes. Transfer to a wire rack and cool. Store in an airtight container. After three days, store in refrigerator. Can be kept in refrigerator for 2 weeks.

*See "Gluten–Free Flour Mixes" in our Recipe Archive


© 2005 by Claudia Pillow and Annalise Roberts