Posts Tagged ‘gluten-free’

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creamy mushroom soup

June 2, 2016

shoutout to one of the most important things on the planet:
public libraries.

thanks to them, i have access to the new 1,000 page cooking bible “the food lab” written by seriouseats.com’s j. kenji lopez-alt. this caught my eye right away.

creamy mushroom soup by seriouseats.com’s lopez-alt

2 lbs mushrooms, cleaned and sliced 3/4 in thick
4 T unsalted butter
1 large leek, white and pale green parts only, split in half and cut 3/4 in thick
1 medium onion, finely sliced
2 t fresh thyme leaves
3 T all purpose flour
1 cup milk
4 cups homemade or low-sodium canned chicken or veg stock
2 bay leaves
salt and pepper

1. set aside 1 c mushrooms. melt 3 T butter in a dutch oven or soup pot over med-high heat. add remaining mushrooms and cook, stirring occasionally, about 10 min til they begin to brown and have given off their liquid. add leeks, onions, and half the thyme, stirring frequently, til veggies are soft, about five min.

2. add flour and cook, stirring constantly, til flour is absorbed, about 30 seconds. stirring constantly, slowly pour in milk, followed by stock. add bay leaves, bring to boil, reduce heat to maintain simmer, cover, and cook, stirring occasionally, til liquid is thickened, about 10 minutes. discard bay leaves.

3. in batches, transfer mixture to blender, or use immersion blender.

4. melt the remaining T of butter in a pan and cook the reserved 1 c mushrooms til deep brown, about 10 minutes. add remaining thyme. garnish each bowl with these mushrooms.

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recipe taken from the food lab by j. kenji lopez-alt.

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really easy, quick soup. highly recommended.

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roasted cauliflower and carrot soup

May 29, 2016

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso (less for more powerful miso – i did about 2 T red miso)
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste

toast coriander seeds (dry pan, medium heat) 2-3 min. coarsely crush in mortar and pestle.
roast cauliflower and carrots on 425.
add oil to pan, caramelize onion, add garlic.
add veggies, coriander, salt, and 6 c water. simmer fifteen minutes.
remove soup from heat, blend, and stir in lemon zest and juice just before serving. top with cayenne or hot sauce, and maybe a little heavy cream.

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or (their version)

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

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modified from the new york times

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solidly decent soup. i have been on a curried red lentil, squash, and coconut soup kick lately, so this tastes surprisingly simple. i roasted the cauliflower and served it with a little hot sauce. i recommend it.

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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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