Posts Tagged ‘gluten-free’

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vegan moroccan chickpeas and apricots

May 9, 2016

MY VERSION:
1/8 c (or less) olive oil
one medium onion, thinly sliced
2 cloves garlic, minced
5 dried apricots, sliced
1 tablespoon ras-el-hanout
sprinkling of salt, black pepper, and crushed red pepper
1 3″ cinnamon stick
1/4 – 1/2c water
zest and juice of one small lemon or lime
2 15-oz cans of chickpeas (garbanzo beans,) rinsed and drained
1/2 large or 1 small can of tomatoes, diced
fresh mint, toasted nuts, and/or couscous to serve (optional)

heat frying pan with olive oil.
when hot, add onion, apricots, and spices.
watch carefully. apricots and ground spices can burn.
when caramelized, add a splash of water, zest, chickpeas, and tomatoes.
simmer 10 minutes, stirring often, adding more water if needed.
add lemon juice and turn off the heat.
if desired, serve with fresh herbs or couscous.

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THEIR VERSION:

1/4 cup extra-virgin olive oil (THIS IS WAY TOO MUCH!)
3 large garlic cloves, peeled
2 cups thinly sliced red onion
1/2 cup dried apricots, sliced
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
1/2 cup water
1 1/2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped (THIS IS WAY TOO MUCH!)
6 cups escarole, torn into 1-inch pieces
1 cup cilantro leaves
1/4 cup mint leaves
1/2 cup roasted whole almonds, coarsely chopped
4 cups hot cooked couscous
Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

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wonderful! a perfect dish for a rainy spring day. comforting, but healthy. recommended, and definitely worth the effort.

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from myrecipes

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ras-el-hanout (moroccan spice blend)

May 8, 2016

moroccan spice blend

similar to the middle eastern spice blend known as baharat or bokharat, you will be amazed how incredibly versatile this is.

i highly recommend this on anything from popcorn to stewed chickpeas with dried fruit.

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1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

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recipe from epicurious

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five-minute healthy cucumber, lime, and mint salad

April 24, 2016

this is my new favorite cucumber salad. it comes together in five minutes and makes a perfect quick lunch or side.

cut up one giant cucumber or several smaller cucumbers

– put the pieces in a bowl and coat them with olive oil, about a tablespoon.
– use an equivalent amount of rice wine vinegar. mix well.
– add the juice of half a lime, salt and pepper, tons of fresh mint minced up, and minced onions in your favorite style. (grill, roast, sear, or soak in saltwater if you hate raw onions.)
– if you like it hot, add a little minced fresh serrano, jalapeno, or whatever you have in the house.

mix it up:

– (opt.) add a few roasted peanuts, crunched-up, for texture and flavor!
– (opt.) you can also add a pinch of sugar, honey, or your favorite sweetener if you like it sweeter.
– (opt.) if you have homemade la jiao jiang, that’s always great in any cold salad.
– (opt.) add 2 drops of fish sauce if it feels like it’s missing something.
– (opt.) add whatever fresh herbs you have in the house, a few minced or chopped salad greens, a few chunks of tomato, or a few sliced radishes.

make it at least 15 minutes before you plan to eat it.

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recipe by friedsig

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kachumbari (healthy coleslaw from burundi)

April 23, 2016

this is a coleslaw that comes from burundi, in east/central africa. it’s quick and healthy!

1 (more or less) hot chilli pepper, cleaned, seeds removed, chopped
1 medium onion, chopped
2 to 4 tomatoes, thinly sliced
Juice or one or two lemons or limes
Up to one teaspoon salt
fresh chopped cilantro
1 cucumber, peeled and sliced (optional)
1 small cabbage, shredded (optional)

let combine for at least fifteen minutes before serving.

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from ALWS

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eggplant tonnato (roasted eggplant and tuna salad)

April 22, 2016

i modified this significantly, but here’s the original:

2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided
1 large anchovy fillet
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons drained capers (or anything pickled)
2 teaspoons fresh lemon juice
2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained
1 teaspoon finely chopped garlic
1/3 cup coarsely chopped parsley
1 teaspoon grated lemon zest
1 teaspoon red-wine vinegar
2 cups grape tomatoes, halved lengthwise
1/3 cup coarsely chopped mint
2 cups (1/2-inch) bread cubes from a country loaf, toasted
Equipment: 4 (16-ounces) wide jars or containers with lids

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Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.

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from epicurious

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surprisingly, not bad. a very strange combination of flavors. i never imagined i would puree tuna. i left out half the ingredients due to my budget – left out the anchovies, the croutons, and even the tomatoes. it’s still pretty okay. if, like me, all you have in the house is a can of tuna and a few eggplants, you can go pick up some mint and give this a try. instead of capers, i used some pickles. you could use pickled anything.

plus, once you have fresh mint in the house, you can make radish, butter, and mint sandwiches (don’t knock it ’til you try it,) as well as cucumber salad with mint, cold cucumber soup, fattoush, or a mint dressing with rice wine vinegar!

not a bad healthy choice for a quick lunch – if the eggplants are roasted already, you can put this together in just a few minutes! roast a few eggplants on a day off and keep them in your fridge just in case you need a quick meal!

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curried red lentil, squash, and coconut soup

March 17, 2016

if you are on a soft foods diet on order of dentist or doctor, make sure to add this one. it’s full of medicinal spices like turmeric and garlic. i think it’s one of the best pureed soups i’ve tried – but maybe that’s because i haven’t eaten solid food in a week. get well soon!

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roast a big (or 2 little) butternut squash (or acorn, or whatever you like)

saute onions and carrots in a dutch oven over medium heat

when soft, add a clove or two of garlic, and stir 2 mins

add:
– chicken stock, vegetable stock, or even lightly salted water
– a tablespoon or 2 of “curry powder” (or make your own with a lot of coriander, some turmeric and cayenne, and a little fenugreek, mustard powder, cumin, black pepper [to help your body absorb the turmeric,] and curry leaf – or whatever you have around)
– the flesh of the roasted squash
– between a half-cup and a cup of red split lentils (masoor dal)
– a good amount of ginger paste or ginger juice

bring to a boil and simmer about 20 minutes

throw everything into a blender or food processor, or mash well.

return to pot and add coconut milk. use a whole can, unless you don’t like the taste of coconut – then just add a half-can.

reheat, adjust spices if necessary

turn off heat, and add fresh lemon juice to taste, about 1/2 to one whole lemon.

recipe sloppily adapted by friedsig from a few different recipes, mostly this epicurious version

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dal makhani (punjabi lentils)

February 27, 2016

nothing against my favorite gujarati dal.

sometimes you just want something that tastes like butter, and cream, and winter comfort.

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cook 3/4c black split urad dal (if using whole dal, soak overnight) in 1.5c water and a pinch of salt. when cooked completely (better a little overdone than a little underdone,) add half a can of red kidney beans. mash and set aside.

in a heavy-bottomed skillet, heat about 2.5 T butter and/or ghee (i used a combination) over medium or med-high heat. (butter is a lot of the flavor of this dish, so if you’re vegan, i recommend a buttery oil like coconut.) add a teaspoon of whole cumin seed, an inch of cinnamon, 2 whole cloves, a small hot green chili pepper slit lengthwise, 3 cardamoms, and a small finely chopped onion.

cook until onions are golden brown, and turn down heat to medium.

then add 1/2 t ginger-garlic paste, cayenne (1/4 t for mild, 1/2 t for medium, 1 tsp for hot,) 1/4 teaspoon turmeric, and 1 1/2 c fresh or canned pureed tomato. simmer until oil rises to the top.

add the dal, salt to taste, and about 4 T water. simmer 15 min.

stir in a half-cup of heavy cream or, if you’re vegan, substitute coconut milk. simmer about 2 minutes. serve with fresh cilantro and rice.

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wonderful. definitely a favorite.

adapted by friedsig from tarladalal

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