the christmas new year roundup

January 16, 2012 § Leave a comment

happy 2012! again i have to apologize for being a lazy blogger but here is the real reason this time: i am no longer a vegetarian. i know, i know, i made such a statement at the beginning of all this, but it’s just too hard to be a vegiac. maybe someday i’ll go back, but the truth is i feel like i make more of a statement about humane treatment of animals by supporting local, sustainable and humane farms than by not eating meat at all. however, in the spirit of this blog, i will continue to only post vegetarian dishes here. this just means it will be mostly baked goods (who wants to eat anything else anyway?).

in the midst of december madness, i modified a martha stewart cookie recipe for quince-fig pinwheels using the Authentic Foods Multi Blend flour and in true martha form they took about 4 hours but looked and tasted heavenly. I also substituted the butter with earth balance which made it seem a bit less deadly. See the december issue for the recipe.

For christmas I received some excellent flours, including this one by Dowd and Rogers: Chia Flour
I made blueberry chia muffins (recipe on the back of the flour mix), which tasted delicious, but unfortunately disappeared into our stomachs before they could be photographed. Luckily, I did get a snapshot of the next week’s muffin adventure, a peanut-flour sweet potato puree muffin that was absolutely amazing.

Original recipe here

Bananas were replaced 1:1 with sweet potato puree (canned) and I left out the chocolate chips and chopped peanuts on top.

Same night, I made stuffed peppers with kasha, which is pure buckwheat and therefore gluten-free. I had never had kasha before, and I have to say I will definitely have it again. The kasha was mixed with mushrooms and zucchini, cooked, stuffed into the peppers and then baked until the peppers started to crinkle. It was very improvised.

 

a muffin out of season

November 14, 2011 § Leave a comment

so i’ve actually been making quite a few things – in spite of what you see, i do eat more than once a month! it’s just that none of it is really camera-worthy. for example, buckwheat stew (100% d.i.y.):

1 bag buckwheat groats
fingerling potatoes
chopped pecans
currants
1 can adzuki beans
broccoli
Tuscan Seasoning

cook buckwheat and potatoes in boiling water for 5-10 minutes. Add everything else. cook for 10-15 more minutes or until buckwheat looks done and all the water is absorbed.

and teff-corn polenta with figs (mashup of recipes)

1 c. corn grits
1 c. teff (not the flour)
1/2 c. wine
2 c. chopped dried figs
5 c. water

boil water. add wine and figs. cook for 5 min, then add grains and cook until water is absorbed.

Today, I made some muffins with rhubarb because the grocery store had rhubarb and it looked so tasty, although it’s not in season which makes me a bad environmentalists. But I was craving it so much! Recipe from Carol Fenster.

 

 

can’t say no to happiness (and cookies)

November 5, 2011 § Leave a comment

listening to bjork, baking cookies, finally something to photograph for my blog!

recipe from here:

http://glutenfreegoddess.blogspot.com/2010/07/nutty-crunchy-cookies.html

modifications – amaranth flour in place of sorghum, combo of crystallized ginger, chocolate chips, and pecans instead of just pecans, hemp milk instead of almond milk. DELICIOUS. Best GF cookies I’ve made so far.

also, a pre-cooking photo (forgot to photograph after it was made, because we were SO hungry) of ravioli I made for guests a month ago, filled with broccoli rabe and riccotta. The dough was made from Carol Fenster’s recipe, using her sorghum blend. It was quite tasty, although the pasta was a bit thick.

Labor Day Weekend

September 6, 2011 § Leave a comment

When you have a broken foot, what else do you do with a holiday weekend – cook!

Sunday – Falafel and Pita Bread with lettuce and heirloom tomato

More like pita crisps! Too much earth balance spread, I guess. Carol Fenster’s recipe, again. Falafel and yogurt-tahini sauce cobbled together from various internet recipes:

Falafel:
1 can chickpeas
4 tbsp white rice flour
parsley
sate seasoning (Penzey’s Spices)

Mash ingredients together with a fork. Form into small patties. Fill a saucepan with 1/2″ inch of canola oil. Fry for 3 minutes on each side over high heat.

Yogurt Tahini Sauce
2 parts yogurt
1 part tahini
lemon juice to taste

Delicious!

Monday – Empanadas

Recipe from Carol Fenster. Baked perfectly. Annie’s GF Veggie Chili inside and Plain yogurt as a sauce.

Here’s to finally getting back in the kitchen!

Going home

August 12, 2011 § 1 Comment

This past weekend I went home to the Twin Cities and had the best gluten-free food all weekend: mom’s! It was great to share recipes with her and taste all her amazing baked goods. Toffee Bars, Amaranth Chocolate-chip Muffins, Croissants (!!!!), and my very own gluten-free birthday cake:

It’s called a Swedish Name-Day Cake (it has lingonberry jam!) and was adapted from the original recipe to use Authentic Foods Multi-Blend Flour. It was moist and dense and delicious, even 2 days later.

Another meal I just had to take pictures of was the salad with roasted potatoes, grilled tofu, pineapple, red onions, red peppers, spinach, and some cilantro sauce that was super tasty. Here’s the spread:

Thanks mom!

Bread!

July 24, 2011 § Leave a comment

I baked bread! Real yeast bread!
Carol Fenster’s book again, so I can’t post a recipe, but I can say it contains molasses, fennel, and all around awesome. Uses Carol’s blend of sorghum flour, tapioca and potato starch. Straight out of the oven, delicious. Next morning, a little dry (even though I didn’t refrigerate it and kept it well-sealed) but still delicious with about 10 seconds in the microwave and some earth balance spread.

                  

amaranth bread and teff stew

July 11, 2011 § 1 Comment

For lunches this week I dove back into Carol Fenster’s GF cookbook and found this delicious recipe for amaranth ginger quickbread with candied ginger and walnuts. Unbelievably good. Results below.

              

And from the cookbook “Gluten-Free Recipes for the Conscious Cook“, Teff stew with lentils, collards, yams, poblanos, tomatoes and coconut milk. Pretty easy to make and smells amazing.

In the end, what we actually ate for dinner was quite a bit simpler. Brown rice pasta with sauteed morels, chard, young garlic, basil and tomato (all but the morels came from the Troy farmer’s market) and a bit of parmesan and truffle oil. So tasty.

fake fried not chicken

July 6, 2011 § Leave a comment

After eating dehydrated meals for 3 days while backpacking in Harriman State Park (which was awesome), my boyfriend and I were craving some slow food. So I culled together some bits and pieces from several recipes and came up with this (I can post it because I basically made it up) delicious recipe for “fake fried not chicken”:

Cutlets:
1 14-oz can cannelini beans
1 c. veggie stock
1 c. textured vegetable protein
handful brown rice flour
handful gluten-free bread crumbs
2 large eggs

Sauce:
2 cloves garlic
1″ ginger
1 part amber agave
1 part apple cider vinegar
1 part wheat-free tamari

Side:
1 bunch collard greens
2 tbsp olive oil

makes 4 cutlets.

Instructions:
Rehydrate the TVP by boiling the veggie stock and then pouring it over the TVP. Let stand 10 minutes. mix in 1 egg and drained beans. Mash with a fork (I eventually resorted to using my hands) until smooth. form into cutlet shape and chill on a plate in the fridge for 15-20 minutes. Try to make them hand-sized or smaller, or else they will fall apart. Once they’re chilled, wisk the 2nd egg, dip the cutlets into the egg mixture and then the brown rice flour, and last coat in bread crumbs. Pour enough olive oil into a sauté pan to cover the bottom of the pan, then drop a cutlet in and cook for about 5 minutes on each side over medium heat, until browned. Cutlets!

For the sauce, chop the garlic and ginger and heat in a saucepan with the agave, vinegar, and tamari. I just put in as much as I wanted to cover the cutlets and the collards, maybe 1/2 c total. You don’t need to boil it, just heat until the agave is dissolved.

For the collards, cut the spines out and chop up the leaves. Sauté them in olive oil over medium-low heat for a couple minutes.

The result:

 

 

finally – cookie success!

June 23, 2011 § Leave a comment

        

Carol Fenster’s Double Chocolate Cookie Recipe, with Ghirardelli chips and cocoa, sorghum/tapioca/rice flour mix, and all the usual suspects. So tasty!

 

 

more travel and then finally a return to cooking

June 21, 2011 § Leave a comment

               

Delicious food catered by Cameron Mitchell at my boyfriend’s sister’s wedding in Columbus, Ohio. First photo is from the rehearsal dinner, from the “Italian station.” Not pictured are the “Asian station” and the “Mexican station” where I had Tofu Pad Thai with rice noodles and black bean fajitas with corn tortillas made especially for me. Second photo is from the reception, which was also quite delicious. The company was very friendly and spoke to me beforehand to assure me that they had catered entire gluten-free weddings in the past, and to let me know what they would be serving that was gluten-free in advance.

Speaking of corn tortillas, I had a bit of a snag when I realized the masa harina I was using by Bob’s Red Mill was not from their gluten-free facility and had no luck finding the gf version. Moving on to corn flour, I had to try a couple times before I finally had gf success with the whole soft-taco experiment. Pictures below:

In the tacos: black beans, sauteed spinach and mushrooms, queso blanco, avocado, tomato and salsa.

Also, I tried to make cookies with quinoa, almond flour, applesauce and agave, among other things. Absolute failure! I think my oven is cursed. It sees what I put in the oven, figures out that it’s supposed to turn into cookies, and says “no way!” Everything else turns out fine. But no cookies. Maybe next time I will just try to make something basic like chocolate chip cookies with sugar and eggs, and just replace the wheat flour with the Carol Fenster sorghum mix and hope my oven is placated. Maybe it just wants less variables to deal with.

Case in point: delectable quiche, made on the same day in the same oven. Crust was a Carol Fenster recipe, using her sorghum mix with some extra tapioca and arrowroot starch to substitute for the sweet rice flour, which I couldn’t find anywhere. Learned from the Bittman cookbook how to boil vegetables for a short time and then “shock” them in an ice water bath, which leaves them looking great and retains the flavor better. I filled the quiche with eggs, hempmilk, goat cheese, and precooked (the Bittman method) broccoli, kale and asparagus. The crust was perfect. Not flaky like gluten pastry crusts, but really tasty and crunchy enough around the edges to convince me.