Posts Tagged ‘gluten-free’

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look chin pa (fish balls)

March 22, 2014

This wonderful traditional Thai food blog says these fish balls can go in rice or noodle soups, or in suki-yaki.

They emphasize that we should only use a soft-fleshed (not necessarily white) fish, which is also much cheaper.

Gluten-free, very healthy, and extremely affordable!

250 gms (8.8 oz) Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms (1.8 oz) Crushed Ice

1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don’t have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won’t stick together.

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from appon’s thai food

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coconut-vanilla granola bars

February 15, 2014

excited to make this today – thanks to emma eats for the recipe!

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(makes 10 bars)

2 cups rolled oats
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped pitted medjool dates (about 5 or 6 large dates)
1/4 cup ground flaxseed
1/4 cup mini dark chocolate chips
1/2 teaspoon cinnamon
1/4 teaspoon ground kosher salt
1/2 cup dark maple syrup, room temperature
3 tablespoons melted unrefined coconut oil
2 teaspoons pure vanilla extract
optional – a shake of cayenne

Preheat the oven to 350F.

Spread the oats and coconut evenly over a baking sheet and toast in the oven for approximately 10 minutes, stirring once or twice over the duration. Remove from oven and let cool slightly.

Grease an 8″ x 8″ square pan, or line with parchment paper.

In a large bowl, mix together the oat/coconut mixture with the chopped dates, ground flaxseed, chocolate chips, cinnamon and salt. After the dates are broken up and not sticking together in one big bunch, stir in the maple syrup, coconut oil and vanilla.

Using a spatula, press the mixture evenly into the base of the prepared pan. Bake for 20-25 minutes until the edges are slightly golden. Remove from oven and let cool completely in pan before cutting.

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from emma eats

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update: not my favorite. tasted heavily of maple syrup. first attempt at a granola bar. tons of substitutions and added lots of cashews and walnuts, which is probably why they fell apart. also figured out i was cutting them too early – they really have to cool a bit before you cut them.

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la jiao jiang (hot pepper oil)

February 5, 2014

chinese hot chili pepper paste in oil.

the paste is great, and the superpowered hot oil is perfect for opening up your sinuses on a winter night. drizzle the oil over salads, use it in stirfry or chili, fry eggs in it, top hummus with it…

gorgeous visual directions here, but if you prefer text, here it is.

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heat lots of oil. fry one minced onion until color begins to change.

grind up many spicy dried peppers in your food processor.

add dried pepper flakes to frying pan and open a window.

add a lot of sesame seeds.

cook quite a long time on low heat.

when browned. add contents to mason jar and top with a layer of oil.

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from here – thanks, mark!

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i made it today and i recommend you do the same.

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chipotle-chocolate chili

January 25, 2014

Do you like smokey, dark, thick, savory, rich chili?

You just found your new favorite recipe.

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Cook four slices of bacon in large stockpot. (optional – just add coconut oil or butter if you don’t eat bacon.)

While it cooks, slice a huge sweet onion or two-three small onions.

Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.

Remove bacon when done. Add onion to hot grease.

Cook onions over a low heat until caramelized.

When done, add stock (any kind) or water, chipotle salsa, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great.)

Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.

Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, a little pumpkin pie spice, and a lot of unsweetened cocoa powder.

Seed & peel the black skin off the pepper. Add the pepper and roasted garlic.

Simmer >1hr, or until it tastes amazing.

Salt and pepper to taste.

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cranberry sauce with red wine and figs

November 28, 2013

water as needed
1 splash – 1 cup of red wine
half a packet of dried figs (about 10-12)
a half-cup to a cup of fresh, frozen, or dried cranberries, cherries, and whatever else you have
just a bit of fresh orange zest, orange juice, or candied orange
one quick squeeze of a fresh lemon
a pinch powdered allspice or cinnamon
a t apple cider or red wine vinegar
if you need a sweetener, use whatever you like – honey, sugar, etc.

bring to a boil and simmer until sweet and tender. continue adding water, as the figs will soak up a lot of liquid.

if you prefer it thicker, add a pinch of potato starch or corn starch.

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modified from david lebowitz‘s version

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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas i’ve seen for carrots lately into one recipe. Haven’t tried this yet, so if you try it, let me know how it goes! I’ll make it this week.

Steam, boil, or roast carrots until nearly done.

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

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recipe adapted by me

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amaretti di Saronno (gluten-free almond cookies)

November 18, 2013

2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.

In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.

In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

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from epicurious

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bubbling butter beans

November 11, 2013

Are you wondering, like I was, “What are butter beans?”

I also just learned that the south calls them “butter beans.”
I have seen canned butter beans in the stores down here and wondered what they were! I love lima beans, but I think I like them even better when they’re called butter beans.

Lima beans, butter beans – whatever you call them, they are creamy and rich-tasting. Somehow, even though they are the bacon of the bean world, they are incredibly high in fiber, B vitamins, magnesium, potassium, and iron. They even lower blood sugar.

3 tablespoons olive oil or fat
6 slices thick-sliced bacon (or sausage)
½ cup finely chopped shallots or sliced onions
4 garlic cloves, crushed and peeled, plus 1 tablespoon grated garlic (use a Microplane) or garlic mashed to paste
1 tablespoon chopped fresh sage
2 cups chicken stock or canned low-sodium broth
4 cups cooked butter beans or two 15-ounce jars or cans butter beans, drained, rinsed if canned (also known by their other name – lima beans!)
1 cup Pomi diced tomatoes (or other Tetra Pak tomatoes), drained
1 teaspoon dried oregano
salt and pepper to taste
2 tablespoons finely chopped fresh flat-leaf parsley
White wine vinegar

Preheat the oven to 300 degrees F.

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat until it sizzles when a piece of bacon is added. Add the rest of the bacon, the shallots, crushed garlic, and sage and cook, stirring, until the shallots are just translucent, 3 to 4 minutes.

Add the chicken stock and bring to a boil. Add the beans, bring to a simmer, and simmer for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet over high heat until very hot. Add the tomatoes and sauté for 2 minutes, then add the grated garlic and oregano and cook until most of the moisture has evaporated and the tomatoes are crackling.

Stir the tomatoes into the bean mixture, along with the prosciutto fat. Season with salt and pepper and pour into a 2-quart casserole or baking dish.

Transfer to the oven and bake for 20 minutes, until the beans are velvety and creamy. If the beans start to look dry, add a splash of water.

Stir the parsley into the beans, adjust the acidity with white wine vinegar as necessary, and drizzle generously with olive oil. Serve, or keep warm in a low oven until ready to serve.

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adapted from seven spoons. the photos of these beans with a sunny-side up egg over the top looks amazing.

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update:
AMAZING!

i tweaked it considerably.

MY VERSION:

VEG: roast garlic and other roastable veggies. whatever’s in season: squash, brussels sprouts, anything! chop them, and start them in a pan or pot with some olive oil.
NON-VEG: in a large pot or pan, add bacon, ham, salt pork, bits of fat you trimmed off last night’s pork chops or chicken, or ground sausage. any flavorful, fatty meat.
BOTH: add two small sliced onions. (add extra fat if they stick.)
add half a head of roasted garlic and any roasted veggies you have.
rinse two cans of butter beans and add.
fry for a few minutes.
add seasoned (herbed) tomato sauce and your favorite stock or even just a little water and cooking wine. pepper, salt to taste, fresh herbs if you want. it’s all good.

the sauce ends up buttery and creamy from the beans.

this is simple, quick to prepare, cheap, very filling, and HIGHLY recommended. great as a dip, or a sandwich spread, or piled on crackers or toast, side dish, or just eaten alone! butter beans don’t have a “beany” taste or texture – they are great for picky eaters. i tend to prefer heavily seasoned beans, but this is perfect just like it is.

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soda sữa hột gà (egg soda)

October 15, 2013

I remember, as a child, reading an old book where the kids drank egg creams. I begged my mom to let me try one. Finally, she let me have one in a dingy old diner. I was horrified by it. No egg? No cream? Not overly sweet? Misleading!

This year, I tried a soda sữa hột gà with my friend in a great Vietnamese restaurant in Chicago. That was what I wanted as a kid, all those years ago. We both loved it. I’ve craved it a few times since then (like now)

It’s light yet heavy, sweet but not overwhelming, and not nearly as strange as it sounds. Think of a lighter, unspiced eggnog.

1 T sweetened condensed milk
1 egg yolk
seltzer (as needed, 1-2 cups)
ice
two glasses

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adapted from wikibooks

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glazed maple and mustard brussels sprouts

September 15, 2013

OVEN RECIPE:

Add the following to a small jar:

1 T combination of walnut and olive oils (or whatever oil you like!)
1 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon or lime juice
pepper, salt, nutmeg

Shake well.

Preheat oven to 400 (375 if your oven runs hot)

Wash brussels sprouts, cut in half, and remove any damaged outer leaves. Add brussels sprouts and glaze to a large mason jar, an old yogurt container or other larger lidded container. Shake well.

Lay on a baking sheet. Roast them, keeping a close watch since the sugar in the maple syrup likes to burn.

CROCKPOT RECIPE:

1 T butter (vegans can use olive oil)
1 stalk Brussels sprouts (about 2-3 cups) blemished or tough outer leaves removed, halved
1 1/2 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon juice
2 T pecans, chopped
Coarsely ground black pepper to taste
A few twists of fresh grated nutmeg just before serving (optional)

Add all ingredients except the optional nutmeg to the crockpot. Cook on high for 2 1/2 to 3 hours until al dente. Adjust salt and pepper and add nutmeg. Serve warm.

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adapted from vegetarian slow cooker

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This immediately became my favorite brussels sprout recipe of all-time. This honey-mustard glaze would be fantastic on any veggies or meat. Highly recommended!

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