Posts Tagged ‘gluten-free’

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best-ever 15-minute baked beans (vegan and non-vegan versions)

May 20, 2015

really easy, fast, delicious way to switch up your bean game. you can take the finished beans and bake them in a low oven for an hour, but i think they’re just fine like this for a quick lunch. don’t let society pressure you into adding bacon and sugar. caramelized onions add plenty of sweetness.

VEGAN

saute onion in coconut oil (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, vegetable stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, thyme, and smoked paprika or smoked salt if you have it. add veg worcestershire sauce if you like it.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

NON-VEGAN

if you like your beans bacony, start by frying a few strips of bacon, then remove the bacon, crumble it onto a plate, and set it aside. fry onions in the bacon grease.

otherwise (this is my favorite,) just start by sauteeing onion in chicken schmaltz (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, a little vegetable or chicken stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, a pinch of thyme, and smoked paprika or smoked salt if you have it. add worcestershire sauce if you like it. don’t forget salt and black pepper.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

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oven-poached (shirred) eggs

February 9, 2015

I recommend these simple, no-fail eggs (or oefs en cocotte, the heavy cream version). The only downside is cleaning out the muffin tin.

They’re not at all greasy or chewy. This method would be great for making eggs for a large group.

If you need to surprise someone with breakfast on valentine’s day and need something you can’t possibly mess up, this is a good one. Serve with grits or toast if you like, but eggs are never limited to breakfast. They’re great on a bed of greens for lunch, or with mustard and crackers for a snack, or on top of your stir-fry or steak.

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attempt one

preheat oven to 350
pour a little grease into a muffin tin
add a bit of boiling water into each
crack an egg into indentation
sprinkle a little salt and pepper on each egg
if you like, add herbs or cheese

cook 12 minutes if you like over medium – more if you like eggs over hard; less if you like eggs over easy
(your oven may vary! watch them carefully)

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adapted from epicurious

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crispy vegan kung pao tofu

January 22, 2015

This hit the spot. It tastes like something from an Americanized Chinese restaurant – sweet, crunchy, salty, and satisfying. I definitely recommend this one. If you can get past frying the tofu, the sauce takes three minutes to cook up, and your house will smell great.

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vegetable or peanut oil for frying or baking
1/8 cup plus 2 teaspoons cornstarch, divided
1/8 cup all-purpose flour
1/4 teaspoon baking powder
Kosher salt
1/4 cup cold water
1 pound extra-firm tofu, cut into 3/4-inch cubes, pressed with something heavy to release moisture, and ideally patted dry to avoid the oil spitting
1/4 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon Sichuan broad bean chili paste (I used miso and chili-garlic paste)
1 tablespoon Chinkiang vinegar (I used rice wine vinegar)
2 teaspoons sugar (optional)
3 scallions, whites finely minced, and greens finely sliced, reserved separately
3 cloves minced garlic (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons sichuan peppercorns, divided
12 hot Chinese dry chili peppers (I used 6)
2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total) (I left these out and it was still great)
2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces
1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares (I omitted this)
1/2 cup roasted peanuts
Cooked white rice, for serving
Procedures

1
Heat oil in a wok to 350°F. (You can also bake the tofu if you prefer! If baking it, move to step 3.) Whisk together cornstarch, flour, baking powder, and 1/2 teaspoon kosher salt. Add water and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

2
Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok.

3
Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.

4
Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns

5
Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

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adapted from serious eats

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my favorite gujarati dal

January 2, 2015

I know, I know… there’s already been a Gujarati dal featured here.

It’s just that I started using a modified version of tarladalal’s dal, and can’t stop eating it.

It’s super healthy, and very quick and easy!

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Cook a cup of lentils, 2 cups of water, 2 T of peanuts, and half a grated sweet potato. I like red (masoor dal) or yellow (tooval dal) lentils for this, but you can use whatever’s available or whatever you have. All the recipes say to use a pressure cooker, but I don’t have one and it comes out just fine on the stove.

In a pot on your stove, combine the cooked lentils with water and two cups of water.

Separately, in a pan, add ghee, oil, or a combination of both, to 1/4 tsp mustard seeds ( rai / sarson). (I usually use about a tablespoon, but recipes say to use 2 tablespoons. You can cut it even more if you want.) When the seeds start to pop, add:

1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 cloves (laung / lavang)
25 mm (1″) piece cinnamon (dalchini)
1 bay leaf (tejpatta)
2 small round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)

If you don’t have the whole seeds, just leave them out and add powdered spices directly to the dal. (Don’t skip the curry leaves or mustard seeds, though!)

Saute until it smells roasted. Add to dal. Also add an inch of grated ginger, a chopped plum tomato (a plop of tomato sauce or tinned tomato is fine,) a dash of turmeric, a slit green chili or two, and, if you like it sweet, grated jaggery or a pinch of brown sugar. Simmer for 10-15 min. Remove from heat and add fresh squeezed lemon juice to taste.

Serve with rice and veggies, or whatever you like. You can top with fresh cilantro leaves, plain yogurt, fried onions, or sour cream.

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adapted from tarladalal

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abdoogh khiar (5-minute cold cucumber yogurt soup)

January 1, 2015

Looking for a very healthy and very fast snack to add to a healthy meal? Maybe you have the heat cranked up and you’re pretending it’s summer. Maybe you just have something summery to celebrate. Maybe you worked up a sweat shoveling snow, and you want to cool off. Or maybe you need something cold and refreshing to enjoy with a spicy, hearty stew.

This Persian cold soup, from aashpazi, looks like a delicious variation of an Indian raita!

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Just dice 2 cucumbers into 1/2 cup shredded walnuts, a ton of fresh herbs (they recommend tarragon, mint, basil, and chives, but whatever you have in the house will be good,) and 1/4 c raisins. Stir in 2 cups of yogurt and 6-8 ice cubes, with water if you prefer. Season with salt and pepper. Top with dried mint and rose leaves.

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adapted from aashpazi… check out the photos of the rose petals on top!

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ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
oil
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.

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modified from cooking and cooking

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gluten-free gingersnaps

November 30, 2014

Perfect for eating, gift-giving, or making a sauerbraten sauce. This was modified from the baking beauties.

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1 cup granulated sugar
1/2 cup canola oil, butter, or margarine
2 large eggs
1/4 cup molasses
1 teaspoon vanilla extract
1 cup sorghum flour
1/2 cup millet flour (i had none, so subbed a combination of coconut flour, buckwheat flour, and white rice flour)
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup + 2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon xanthan gum (i left it out, and they were great)
1/2 t pumpkin pie spice
pinch of nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 375°F.
In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, molasses, and vanilla.
In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
Mix the dry ingredients into the wet ingredients, and stir until fully combined.
DOUGH WILL SEEM TOO WET AND STICKY AND WEIRD, BUT THEY WILL COME OUT WELL!
Leave 2 inches between cookies.
Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.

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modified by me from the baking beauties

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I made mine big, and they came out a great texture – soft and fluffier than many gluten free recipes, and not super gluten-free tasting. Good!

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