Posts Tagged ‘gluten-free’

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watercress and buttermilk soup

July 22, 2014

cook the white and light green parts of 2 sliced leeks in 2 T unsalted butter in a medium pot over medium heat, stirring until tender, 4-6 mins.

add one chopped russet potato, 2 cups chicken broth, and 4 cups water.

simmer until potato is tender, 8 – 10 mins. add 2 bunches watercress (thick stems removed) and 1 T fresh tarragon leaves.

cook until watercress is bright green, about 1 minute.

puree, stir in 1/2 c buttermilk, season with salt. serve warm or room temperature topped with tarragon.

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from a clipping in a magazine (not sure which magazine!)

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it’s more of a watercress vichyssoise, or cold potato and leek soup, than a buttermilk soup. it doesn’t taste like buttermilk – it has a lot of flavor for being so simple. my mom hates tarragon, so i substituted dill. i figured, you can’t go wrong with potatoes and dill. i also added garlic. it came out well. if you are craving a cold potato soup, this is a good one. not my favorite soup, but definitely a good, solid way to use an abundance of cress. i liked sipping it cold out of a mug on a hot morning.

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melitzanosalata (greek eggplant dip)

July 10, 2014

this vegetarian, gluten-free, paleo, and super-healthy dip from lemon and olives sounds very much like a tahini-free baba ghanouj. it doesn’t get much more healthy than this.

2 medium sized eggplants
⅛ cup chopped parsley (optional)
1 garlic clove, grated
2 tablespoons lemon juice
½ cup olive oil (or desired amount)
Salt and pepper to taste

Pierce eggplants with fork a few times and place in broiler until soft (and turns black) OR on BBQ for 10-15min turning every few minutes.
Remove and let cool.
Remove outer skin (black part) by hand.
Cut the eggplants into pieces.
Place in a large bowl and add parsley and garlic
Slowly add olive oil and lemon and crush with fork.
Mix in salt and pepper.
Serve with bread!

OR

simply roast eggplants til black, strip skin, and throw all ingredients into food processor or blender.

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from lemon and olives

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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malaysian spiced chicken

July 6, 2014

this recipe is from the book lobel’s meat bible by stanley, evan, mark, and david lobel.

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1 cup thinly sliced shallots
1-inch piece ginger, peeled and thinly sliced
1 T ground coriander
2 t ground turmeric
2 t ground cinnamon
2 t ground fennelseed
1 t ground cumin
1 t black pepper
1/2 t cayenne
1/4 t ground clove
1 T kosher salt
2 t sugar
1/2 cup coconut milk
3 lbs chicken thighs, cut in half across the bone (you can ask the butcher to do this if you don’t have a good knife)

mix everything but coconut milk and chicken in food processor or mortar and pestle.

combine everything and marinate in fridge for 3 to 24 hours.

remove from fridge 1 hour before cooking.

fry in an inch of oil at 365 degrees, or cook however you like.

if frying, chicken will be a very dark brown when done (but not burnt)

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from lobel’s meat bible

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how to get crispy tofu

June 13, 2014

the minimalist baker says you should drain your tofu 1.5 hours before the meal is ready.

then, roll it in a kitchen towel and press it with something heavy, like a pot, for 15 minutes.

then, cube and pre-bake for 25 mins at 400 degrees to dry it out a little more.

then, stir-fry as usual.

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thai salad with crispy tofu over greens

June 13, 2014

can’t wait to try this one from veggie and the beast feast.

1 chopped red bell pepper
1 chopped carrot
1 cup frozen shelled edamame
1 tablespoon olive oil
salad greens
½ cup fresh cilantro, chopped
2 green onions, sliced
¼ cup raw cashews, chopped

tofu:
1 14-ounce container extra firm tofu
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium tamari
2 tablespoons sesame seeds
2 tablespoons cornstarch

dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned brown rice vinegar
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon tamari
3 tablespoons honey
3 garlic cloves
1-inch square piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 tablespoons light coconut milk

toss red pepper, carrot, and edamame in olive oil and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.

remove from oven and lower to 400 degrees.

let tofu drain, or press to remove moisture.

slice tofu and add the sesame oil and tamari and sesame seeds.

bake for 25-30 minutes, flip once.

combine everything. drizzle with dressing just before serving.

dressing: food process or blend ingredients.

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modified from veggie and the beast feast

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
i imagine this is perfect at a barbecue heaped on to grilled veggies or hot dogs!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

- sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

- sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

- cultures for health’s lacto-fermentation e-book

- or my quick run-down

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amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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5 minute warm chickpea and feta salad

May 13, 2014

preheat frying pan to med-hi

while it is heating, open 1 big or 2 small cans of chickpeas & rinse em in a colander. slice up a hot and a mild red pepper (or whatever you have in the house). slice up some spring onions/chives/green onions/ramps/whatever. slice a fistful of cherry tomatoes in half.

add 2t olive oil to the pan

separately, in a jar, mix up the juice of half a lemon, a half-teaspoon of smoked paprika (borrow some from me!) and a teaspoon of olive oil.

now the pan is hot! throw in the peppers and green onions. stir-fry 1-2 mins. add everything else. cook 1-2 min.

take off the heat, put it in a bowl, crumble lots of feta on top, and serve over salad greens or just like it is.

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adapted from bbc good food

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phenomenal salad! highly, highly recommended! lots of flavor for such a brief ingredients list – and if you can source cheap feta and already have paprika on hand, this salad costs under $3 to make. also delicious once it grows cold.

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mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper

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serve with absolutely everything on earth

especially

fish
chicken
tofu
pork
veggies
salads
chips
and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.

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vegan cajun “blackened andouille sausage”

May 4, 2014

another happy accident from my kitchen to yours.

cut extra firm tofu into “steaks” and marinate in your favorite dressing or marinade as long as you can stand. (i did oil, lemon juice, soy sauce, garlic, tahini, and some other stuff. you can use salad dressing if you’re lazy.) sprinkle with a lot of cajun seasonings. if you don’t have it, throw together lots of paprika with a little salt, thyme, red pepper, black pepper, and lots of garlic powder. make it as spicy as you can stand with red pepper or cayenne.

marinate a few hours, or as long as you can stand to wait.

start hot chili oil (or any high heat oil like canola) on medium-high, like for flash-frying.

fry on one side until dark brown.

start to break it up with your spatula. get rough with it, until it crumbles into ground sausage sized pieces.

continue stir-frying until crumbles firm up and get meaty.

serve on top of a salad – i can attest that this is terrific for dinner!
you can also serve it anywhere you need a little spice! How about on a vegan po’ boy sandwich, in a stir-fry, mixed into a bean salad, tucked into a lasagna, or – of course – jambalaya, gumbo, or any of their infinite variations? the possibilities are endless!

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