Tag Archives: gluten-free

Sweet and Savory Sprouts (of the Brussels Persuasion)

Brussels sprouts have gotten a bad rep and that makes me cranky.  They are, without a doubt, my favorite vegetable.  I roast the dickens out of them with whatever other veggies I have around, doused in olive oil and salt.  I saute them with bacon or in duck fat.  I even nuke frozen ones and toss them with ghee and spices when I’m lazy and needing something cleansing.  So I’m serious, here, people.

For Christmas my mother gave me a Cuisinart food processor, the kind that’s compact and also a blender – which in itself is a blessing for small NYC apartments that are already overstuffed with cooking equipment.  The addition of a crazy-awesome slicer into my kitchen has made me a little slicing-crazy, so the other night I decided it was time for the tiny organic Brussels sprouts I had picked up after my restorative yoga class (om, delicious) to face the wrath of my new friend.

The convenient thing about shredding sprouts is that they cook relatively faster and you can get a nice even coating of flavor.  They also crisp better, and while I love the texture of a crispy outside and soft inside of a sprout cooked whole, this is a delectable contrast.

Now I kept this batch rather middling on the whole savory-vs-sweet line.  I didn’t want too much maple flavor – that I reserve for Thanksgiving when all hands are on deck.  This was meant to be a healthy side that would taste great with my soup that night and my eggs the next morning.  And I’m trying to cut back on my salt intake – I usually pour that glorious stuff with abandon, as I have really low blood pressure and it helps curb induced headaches.  But I’m definitely not getting any younger and will take anything that will help me feel less puffy, so salt is simmering in quantity in my kitchen.

The result?  My favorite veggie just topped itself as my “ultimate, never-to-be-beaten, will-write-love-sonnets-to-them” veggie.  For these Brussels sprouts I would become a poet.

Oh, and in writing this entry I went back to my fridge and proceeded to heat and eat the last of the bunch – though I ate my second portion with lunch not an hour before.  Well played, watering mouth, well played.

Ingredients

  • 20-25 small Brussels sprouts, scrubbed
  • 1/4 cup olive oil
  • 12 dried apricots, chopped into small pieces (I recommend naturally-dried fruits without sulfates)
  • 1/2 cup raw, unsalted walnuts, chopped into small pieces
  • 1/4 cup pure Maple syrup (please don’t hurt your sprouts’ feelings by using pancake syrup)
  • sea salt and cracked pepper to taste

Directions

  • Heat olive oil on medium heat in a large saute pan
  • Meanwhile, run the sprouts through your slicer / shredder, or shred by hand if necessary
  • Add to pan and stir thoroughly to coat with oil, than cook for about 10 minutes, stirring occasionally, until the sprouts soften.
  • Add salt to taste (this will pull a little moisture out, which you want at this point)
  • Turn heat up to high and quickly stir until sprouts are browned.
  • Turn heat to low and add apricots, nuts and then maple syrup, and stir thoroughly to coat.
  • Cook for five to ten minutes more on low until at desired softness.  Adjust salt and add pepper to taste.

Last Gluten-Free Noodle Standing!

A while back New York Magazine did an article called “Last Noodle Standing“, where three chefs and one really Italian guy compared the city’s best dried pasta and voted on their favorites.  Not being able to indulge in what they said were some stellar noodles, I devised my own challenge: “Last Gluten-Free Noodle Standing”!

I hosted a few friends over to taste-test five pastas that contained no gluten whatsoever.  We followed the same protocol as the NYMag article: each pasta was boiled in salted water according to package directions and then tasted on its own with nothing on it, and then again with some sort of sauce.  Whereas the NYMag guys just used oils and cheese as their sauce, we kicked it up a notch and had some heartier coverings.  We rated each category – flavor, texture and sauce absorption – on a 30 point scale, for a total of 90 points.

To up the fun, my guests were not given the types of grains the pastas were made out of, and only after we totaled everything up did they discover the source of what they liked and didn’t like.  And unlike NYMag we’re admittedly not the city’s top pasta chefs.  But along with yours truly – the can’t-eat-much-normal-food gal – my judges are peeps who know how to eat on a budget, and quality pastas are at the top of anyone’s recession-spending list.

Note: gluten-free pastas tend to overcook easily, becoming very mushy, so I tended to cook all on the lower end of the time-range, checking often.

The Pastas

The Winner: 76.25 pointsTNK912L
Tinkyada Pasta Joy
Brown Rice Spirals
$3.79/16oz
tinkyada.com

Sauce: Variety of olive oils, salt and pepper, fresh Parmesan cheese and fresh basil.

Boasts that it can stand “over-cooking”.  All-rice company in many varieties of pastas.  Cooks in 15 minutes.  210 calories and 4 grams of protein per serving.

This pasta won in both the FLAVOR and TEXTURE departments.  Made only of brown rice, it was “just what (one) would expect from a well-seasoned pasta” and tasted close to its wheat-counterpart.  Two of us considered it a lovely al-dente, while the other two thought it was slightly softer than a wheat al-dente but not at all grainy, as expected, or unpleasant.  It absorbed the flavors of the sauces rather well.  One of us wondered how it would do with a cream sauce.

fusilli

Second Place: 73.5 points
Andean Dream Quinoa/Rice Fusilli
$3.50/8oz at Whole Foods
andeandream.com

Sauce: Bergamot olive oil from O&Co and Hazelnut olive oil from La Tourangelle.

Uses organic quinoa grown in the Bolivian Andes, and organic brown.  The quinoa is fairly traded and employs 280 families in the Andean Valley.  Cooks in 13-15 minutes.  207 calories and 6 grams of protein per serving.

This was a pasta I had never tried before and was very pleased with.  It was a little bland on its own, but the closest to how a wheat-pasta would taste on its own.  The noodles didn’t clump after cooking, and 3 out of 4 judges thought it had a consistent al-dente texture (though some noodles fell apart – we’re not sure if this was pre- or post-cooking though). "The pasta created a nice blank canvas for the flavors" and "let the flavors shine".  We first used Bergamot oil with salt, pepper and sometimes cheese, and were floored by how well it took in the flavor.  Then the hazelnut oil brought it to another dimension.  This pasta REALLY takes on flavor well, winning in the SAUCE category.

Glutino Spagetti

Third Place: 65.75 points
Glutino Brown Rice Spaghetti
$3.00/10oz at Whole Foods
glutino.com

Sauce: Broccoli Rab cooked with olive oil and lots of garlic.

Company focused on bringing tasty alternatives specifically to those with gluten intolerance.  Cooks in 7-10 minutes.  200 calories and 5 grams of protein per serving.

Alone, we thought this pasta was a bit grainy and bland, though not bad, with a slightly sweet or citrusy aftertaste.  It clumped a LOT from cooking.  3 of us thought it was grainy, being too soft on the outside and harder on the inside, but the 4th thought it was a perfect spaghetti al-dente.  It didn’t capture the delicate flavors of the oils and vegetables at all and needed a lot of moisture.  It would probably do better with being put directly into a tomato-based sauce right after cooking.

Ancient Harvest Rotellea

Fourth Place: 52.75 points
Ancient Harvest Quinoa/Corn Rotelle
$2.69/8oz at my local store
quinoa.net

Sauce: Beef meat and green pepper sauce for the men and fresh tomato and red pepper sauce for the ladies.

First company to bring quinoa to the U.S.  Fairly traded and from sustainable sources. Cooks in 6-9 minutes.  205 calories and 4 grams of protein per serving.

This pasta had a nice flavor on its own, thanks to the corn/quinoa combination.  But the corn made it distinctively grainy and inconsistent in cooking – some noodles were perfectly soft while others were hard inside.  This is the one pasta that was also cooked to its fullest cooking time, and I pointed out that normally when I use this pasta I have to intentionally over-cook it to negate the inconsistency, therefore making it normally on the mushier side.  Though some of us thought it stood up to the heavier sauces well, it didn’t take on the flavors of the sauces or let its own flavor come through, and the texture was a distraction.  While I’m not a fan of this pasta, I do give props to the company for producing phenomenal quinoa on its own – both varieties are delicious.De Boles

Fifth Place: 46.25 points
DeBoles Rice/Quinoa/Amaranth Penne
$2.99/8oz at my local store
deboles.com

Sauce: sauteed summer squash, onions and garlic in olive oil.

Multi-grain powerhouse combo of quinoa and amaranth. Cooks in 5-minutes.  200 calories and 5 grams of protein per serving.

I was most excited to try this brand and we were all extremely disappointed.  On its own it was “bland, but also tasted more like trees.  The type of taste people fear when they hear ‘healthy’”, and had a “crunchy, almost woodsy taste, but not in a bad way”.  The noodles so fell apart while cooking, it was hard to find whole pieces of penne.  They shredded on our forks, and it was impossible to pick up with any sauce or vegetables.  The only “saving grace” was adding the squash and sauce, when the pasta “got out of the way” and lost the “natural food aura”.

Tempeh Stuffed Portabella Mushrooms

Tempeh Stuffed Portabella Mushrooms

I’ve been so enamored by meat the past few years that I had forgotten how much I loved cooking vegetarian food.  I still cook tempeh rather often, but usually utilize it in the same way repeatedly without branching out.  I also never cook with mushrooms, having had a phobia of them since being diagnosed with Lyme Disease as a child, where you’re taught to avoid foods grown underground or with high contents of mold.  Mushrooms being a mold, these were off-limits.

But in my attempt to add some variety in moderation to my diet, and to appease my once-vegetarian boyfriend, AND because I saw a great stuffed mushroom recipe on Saveur that I played with for a New Years gathering, I grabbed some portabellas and got to cooking.

Quick notes: I made breadcrumbs by toasting 2 slices of gluten-free bread, letting them sit while I prepped, and then ran them through the food processor.  Tempeh is easily found at most health food stores and some major grocers.  Marsala wine is a salty cooking wine that can be found in the vinegar section of most stores. Make sure to rub your mushrooms clean and not rinse them, as they easily absorb unwanted moisture.

Ingredients:

  • 3 portabella mushrooms, stems and insides removed
  • 12 white button mushrooms, sliced
  • 1 package of tempeh, cut into cubes
  • 1 medium white onion, sliced thin
  • 2 slices of bread, toasted and processed into coarse crumbs
  • 2 tbsp. Marsala cooking wine
  • 3 tbsp. tamari (gluten-free soy sauce)
  • olive oil – virgin or extra virgin
  • 1 tbsp. red wine vinegar
  • salt and pepper to taste

Directions:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with aluminum foil and spray with non-stick spray.  Place mushrooms, cap down, on tray.
  • Heat a large stainless steel skillet on medium heat, add about 3 rounds of olive oil (about 4 tbsp), and bring up to heat.
  • Add mushrooms and slices onion, turn heat to medium/low, and cook until softened, stirring occasionally and setting heat to low if necessary (depending on your range, you’ll want them to sweat and soften, not brown).
  • When soft, add Marsala wine and mix in thoroughly.  Cook until the wine is absorbed.  Remove from heat and place in a large bowl.
  • Return pan to heat and add another 2 tbsp of olive oil.  Add tempeh and turn heat to medium.  Cook tempeh, turning constantly, until brown on all sides.
  • Add tamari and cook until absorbed, turning constantly.
  • Add tamari to bowl and mix with mushroom mixture.
  • Add breadcrumbs and vinegar and mix thoroughly, add salt and pepper as desired (the wine and tamari make this somewhat salty, so taste and add sparingly)
  • Fill into mushroom caps, bake for 15 minutes or until portabellas are soft.

I served this with shaved Brussels sprouts cooked with a little vinegar and sesame seeds, and quinoa.  They’d also be great with a big salad or a side of mashed potatoes or mashed cauliflower.

Kitchen-Sink Soup – Kale and Carrot with White Beans

Kale and Carrot Soup with White Beans

I can always feel February coming because my green Le Creuset pot calls my name, asking me to fill it with, well, anything, really.  The holidays are a distant memory, and desperate yearnings for Spring aren’t making it come any faster.  Especially this winter, when we’ve been hit with storm after storm after storm, my kitchen and body and soul crave… soup.

Kitchen-Sink Soup is just that – anything that I have on hand or have miraculously thought to buy preemptively goes into my pot with broth and seasonings, then gets hand-blended into creamy perfection.  Soup is one of the easiest things to make well without a recipe.  All it takes are the tastiest and most natural of ingredients – vegetables, chicken or veggie stock, sea salt and freshly ground pepper, and a protein such as beans, lentils or meat.  The simpler, in a way, the better.

But if you want a delectable recipe, follow this one, for Kale and Carrot Soup with White Beans.  For this soup I had picked up a few things: a bunch of carrots with the greens, as carrot greens are good for you and provide a rich carrot smell more than the carrots themselves, 2 cans of Cannelli beans, and a big bunch of green kale.  The rest I had around, and peeled and threw in for fun.

The result?  A blend of sweet (from the parsnips, sweet potato and carrots) and bitter (from the kale), made hearty from the white beans.  Easy to prepare, and it’s provided me with about 6 healthy servings to get through a week of working from home.

Ingredients

  • 1 small bunch of carrots (about 8 small carrots), scrubbed and chopped
  • 1 bunch of carrot greens, thoroughly washed, and chopped
  • 1 sweet potato, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 medium red onion, chopped
  • 1 pint of clear vegetable or chicken stock
  • 4 cups of water
  • I bunch of Kale, chopped
  • 4 large cloves of garlic, chopped
  • salt and freshly ground pepper to taste
  • 2 cans of white Canelli beans
  • olive oil to taste

Directions

  • Place the carrots, greens, parsnips, onion, sweet potato, broth and water in a medium pot (preferably cast iron), and bring up to a boil.
  • Lower heat to a simmer, and cook for 1/2 hour or until vegetables are almost cooked through.
  • Add kale and season with salt and pepper, cook for another 15 minutes until kale is soft.
  • With a hand blender or standing blender, blend soup until smooth.
  • Add Cannelli beans and cook until warmed through.
  • Add olive oil to taste when serving.

Super Bowl Chili

Full disclosure – I have no idea who is in the Super Bowl this year.  I rarely ever know who’s playing. I don’t quite understand football.  I mean, I get it, I understand the rules and all.  But huge men running at each other, the purpose to either knock another down, not get knocked down, or catch a ball without getting piled upon?  Maybe it’s the fact that I’m 5′ 2″.  I can hardly see on top of my fridge.  When I’m around big men I suddenly feel like my neck is really thin.  Just saying.

But, I LOVE the Super Bowl!  Why?  Because it’s the one day a year I make Super Bowl Chili.  Literally, I don’t let myself make it any other time.  It’s a recipe I’ve adapted from a friend, and it’s delicious.  Warm, filling, gluten-free and vegetarian-optional.

I don’t have a picture of it, but you know what chili looks like, right?

Go team.

Ingredients

  • 1/2 cup olive oil
  • 2 lbs. sirloin steak, cubed (to make vegetarian, cube 4 packages of tempeh and follow directions as if cooking steak)
  • 6 cloves of garlic, chopped
  • 2 green zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 orange or yellow bell pepper, chopped
  • 1 large can Italian stewed tomatoes
  • 1 lb plum tomatoes, chopped
  • 1 Tbsp each cumin, basil, paprika, chili powder and oregano
  • 2 tsp black pepper
  • 2 tsp cinnamon
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tsps salt
  • 1 tsp fennel seeds
  • 1 jalapeno, seeded and chopped
  • 1 can dark kidney beans
  • 1 can dried chickpeas
  • 1 can white beans
  • 2 Tbsp lemon juice
  • Chopped scallions, greens and whites
  • hard bread of choice
  • shredded Manchego cheese

Directions

  • Heat the olive oil in a large (preferably cast iron) pot, add onions and garlic, cook for 4 minutes
  • Add steak and saute till browned on all sides
  • Add zucchini, peppers, tomatoes, all fresh and dried seasonings.  Cook for at least 30 minutes.
  • Add beans and lemon juice.  Cook for another 30 minutes.
  • Keep on low until ready to serve.
  • Serve with chopped scallions, shredded cheese, hard bread or sour cream if desired.

Buck Up with Buckwheat!

It’s cold in New York City.  I sit at the computer, writing away at articles for my job, gobbling hot tea constantly.  And as I puttered around the kitchen this morning, I realized my normal breakfast of eggs and veggies wasn’t gonna cut it. I need something warm, filling and slightly sweet.

Enter BUCKWHEAT.

buckwheat kernals

This gluten-free grain is often overlooked when compared with its massively produced cousin, Oatmeal, but it’s now readily available in health food stores large and small.  It’s not actually a grain, but a seed somewhat related to rhubarb.  It cooks very similarly to oatmeal, though, is as deliciously versatile and is wonderfully filling on mornings when there’s a lot of day to face.  It’s completely gluten-free and a very healthy-happy food.

Healthy-Happy Buckwheat!

  • Completely gluten-free as it’s a seed, so it’s digestible for those with celiac and gluten sensitivities
  • Contains a very high level of magnesium, which relaxes blood vessels and therefore contributes to healthy blood flow and is good for the heart
  • Lowers LDL cholesterol and raises HDL cholesterol (that’s a good thing…)
  • Helps lower and regulate blood-sugar levels by containing chiro-inositol.  Researchers are not sure why this does what it does quite yet, but in humans and animals alike, whole grains containing this compound lowered blood-sugar levels by 12-19% when compared with those given a placebo (check it out at WHFoods)
  • Generally high in antioxidants, so is generally an on-your-side superfood

Let’s Cook It!

Some cook buckwheat as an alternative to rice.  I prefer it as a porridge, all gooey and slightly sweet.  Below is my recipe for a coconut-buckwheat cereal.  Alternatives would be to cook with water or an animal milk, then add any variety of vanilla extract, cinnamon, dried or fresh fruits, carob powder, fresh nutmeg, chai… the list goes on.  I prefer coconut milk on some mornings because it makes the porridge thicker and naturally sweet and creamy.  I pressure cook my morning grains normally, as it adds to the digestion ease and also makes the grains that much more moist and fluffy.  Toasting them for a few minutes on dry heat before adding the liquid increases their digestibility.  Directions for pressure-cooking and stove top cooking are below.

Ingredients

  • 1 cup of buckwheat
  • 2 cups of liquid – I used a can of light coconut milk and then topped off the rest with water
  • 1 tsp maple syrup (per serving)
  • dried cranberries, golden raisins or blueberries (preferably sugar and nitrate-free)
  • raw or toasted nuts (I used pecans, but hazelnuts or almonds would also be delightful)

Directions:

  1. Pressure Cook Grains: Add grains and liquid into a pressure cooker, bring up to full heat (you’ll know because it’ll be sizzling away, making lots of noise and releasing some steam), cook for 12 minutes, then turn off the heat and let pressure release naturally.
  2. Stove-top Cooking Grains:  Toast the grains in a dry pot on medium heat, stirring continually, until they become nutty and fragrant.  Add the liquid, bring to a boil, then cover and reduce heat to a simmer.   Cook about 15-20 minutes until all the liquid is absorbed.
  3. Serve with 1 tsp of maple syrup per serving, and a small handful of raw nuts and dried fruit.

Note: Adding a non-animal protein such as nut-butter or eggs is a great way to make this breakfast a perfect protein and aid digestion.  I actually rarely do such heavy grains first thing in the morning as I can’t digest nuts well in the early day, but as a sweet-treat and with some extra digestive boosting supplements, it’s a great way to face the rain.

How to make this a dessert? Simmer about 2 1/2 cups coconut milk on the stove, adding 4 tablespoons maple syrup, 2+ teaspoons each of vanilla extract and cinnamon and, if you want to live dangerously, a little dark rum.  Add grains and cook on low until thick and sweet.  Whip a whole egg and add in just before the grains are fully cooked, stirring thoroughly.  Taste and add seasonings to your preference.  Remove to a wide pan and refrigerate until cold.  Sprinkle with cinnamon, raisins and (if desired) a little more agave.

Bourbon Molasses Apple Pie (with candied bacon)

Bourbon Molasses Apple Pie with candied bacon

The problem with living in the best city in the world is that you can plan a refined night for you and your significant other of theatre and a late supper at a French restaurant, and then end up going to the theatre, then a rock club, then a blues club, then an Eastern European dive bar until the wee hours of morning, all the while proclaiming “we live in the best city in the world!”

Naturally, sleeping in the following morning was required.  And then the long subway ride home had me maneuvering construction-ed lines, packed by panicked tourists who ripped the bag of groceries I had been schlepping for far too many transfers.

But at least I was going home to PIE.  Apple pie, with molasses and bourbon and a bit of candied bacon on top.  As I was groggily hitting the elevator button, the boyfriend remarked that I had yet to bake him a pie.  As fellow dusty bakers can understand, this was less of a histrionically domestic complaint and more a phrase of endearment that had me humming on my way to the grocery.   My day had taken a turn to the apple world.  It’s a sweet world.

This is the third version of this recipe, lovingly entitled “Punch Yo Mama Kentucky Apple Pie”.  From my time on the border of Kentucky, I learned that those people do well with delicious food and honor their bourbon.

In the last two test versions the molasses flavor held its own but there was virtually no bourbon flavor.  So instead of heating the bourbon and molasses to make a glaze (which I found killed the taste of the alcohol) I blended them at room temperature with a little tapioca starch to thicken the mixture.  I also included bourbon into the pie crust, finding that the flavor works well baked in flours.  Previously I candied thick-cut bacon with a molasses / brown sugar mixture and baked it into the pie – this time candied thinner bacon and sprinkled it on when serving to retain its crunch.

The result?  The bourbon flavor came though just enough that you’d notice but not be overwhelmed by it.  I had added no sugar to the apples, and they came out sweet and caramely, and the cinnamon gave them a bit of punch.  The crust was a bit too crumbly on day one, but definitely didn’t distract, and was soft and manageable on day two.  (For a flawless crust try my Perfect Gluten-Free Pie Crust) By far the apple/molasses/bourbon combination was killer!  And the bacon was so crunchy and sweet that the crusts don’t even need sugar.

Notes: You can use regular white flour in the crust, or experiment with gluten-free flour blends you like using. This crust was a bit crumbly – I’d stick to my easy gluten-free crust or Perfect Gluten-Free Pie Crust, including the bourbon instead of water as suggested below.  If going gluten-free, just make sure you have enough starch and xantham gum to pull the flour together.  You can also use butter-flavored Earth Balance and omit the egg to make this dairy-free and vegan.  I’m experimenting with sugars lately, and used just a tiny bit in this, but it really doesn’t matter what kind of sweetener you use.  Yes, the flavor will vary slightly, but that’s one of the beautiful things about pies: make a crust and fill it with fruit and chances are you’re going to be happy.

Ingredients:

For the filling:

  • 14 small apples, preferably of three varieties
  • 2 Tbsp. bourbon
  • 3 Tbsp. molasses
  • 2 tsp. starch (I used tapioca)
  • 2 tsp. cinnamon (preferably two different, pungent varieties – I used Indonesian and Chinese)
  • Freshly grated nutmeg, about 1/2 tsp.

For the crust:

  • 1 cup white rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup sweet white sorghum flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp. xantham gum
  • 1/2 tsp. salt
  • 2 Tbsp. sweetener – I used sucanat, crushed cane sugar, because I accidentally picked it up instead of fructose, which I was going to try using.  I’m still working on which sweetener I like best for health / baking reasons.
  • 16 Tbsp. butter, cut into cubes
  • 2 Tbsp. bourbon
  • 4 Tbsp. ice cold water
  • 1 egg, beaten, for brushing on the top of the pie.  You can also use egg white, melted butter or water.

For the Bacon:

  • 5 slices of thin bacon
  • Your choice of sugar – brown sugar or sucanat will flavor best

Directions:

Prepare the Filling:

  1. Preheat the oven to 375 degrees F.
  2. Peel, core and slice apples, and let them sit in a strainer.
  3. In a small bowl, mix molasses, bourbon and starch.  Blend with a fork.
  4. Separate the apples onto two cookie sheets with high rims.  Pour 1/2 of the molasses mixture on each sheet, and mix thoroughly with your hands until the apples are coated.
  5. Sprinkle with each tray with 1/2 of the cinnamon and nutmeg
  6. Bake in the oven for about 15 minutes or until just soft while you prep the crust.

For the crust: I use a standing mixer with the paddle attachment.

  1. Place flours, starch, xantham gum, salt and sugar in the bowl and whisk together.
  2. Toss in butter and start to mix on low speed until the butter is cut in, about 3-5 minutes.
  3. Add the bourbon one tablespoon at a time, and then the water, using only just enough for the dough to pull together.
  4. On a floured pastry board, roll half of the pastry into a disk to fit your pie plate.  I make sure to thoroughly turn and flip my dough so that it doesn’t stick, as gluten free dough can break easily.
  5. Fill the plate with apples, tapping down slightly.
  6. Roll out the top crust, close pie, seal the edges with a fork.
  7. Mix a teaspoon of water with a slightly beaten egg, brush the top of the pie, and sprinkle with sugar if desired (After sampling, the pie was sweet enough without the sugar and would have been prettier if I had omitted it).
  8. Bake for 45 minutes, covering the edges of the pie halfway through to prevent browning, or until top of pie is slightly browned and apples cooked through.

To candy the Bacon:

  1. Heat the oven to 400 degrees F.
  2. Fit roasting rack into a cookie sheet and spray with non-stick cooking spray.
  3. Place sugar of choice in a small bowl, and thoroughly coat bacon with sugar.
  4. Place on cooking rack and sprinkle more sugar on top of each slice.
  5. Cook for five minutes and, if desired, turn bacon and sprinkle with more sugar.
  6. Cook for five more minutes, remove from oven and remove bacon to a plate to cool completely before chopping into small bits.
  7. Sprinkle on top slices of pie for serving.

Gluten-Free Cow-dairy-Free Mac and Cheese!

 

Okay, so I follow a gluten-free diet.  And while I’m VERY allergic to cow’s milk protein, I can tolerate sheep and goat milk relatively fine.  But I had a HUGE problem finding a recipe for macaroni and cheese that contained NO cow’s dairy.  As I’m not a huge fan of overly cheesy dishes, I’ve never tried to make a recipe of my own.  Until now.

I must say, I LOVE this recipe.  It’s cheesy, but not chewy.  I added butternut squash, so there’s a little vegetable kick to it.  Using three types of cheese gave it a complexity and an enticing blend of flavors.  I’m very happy with the results…

So, here it goes.  Read the recipe in full, cause it contains a lot of steps that culminate in one dish.  The first three (cooking the pasta, roasting the squash and making the cheese sauce) take about the same amount of time, so active prep time really is about a half an hour.

The type of pasta obviously can vary, as can the type of cheeses.  I’d recommend getting one that will melt and blend well (why I used Drunken Goat, which has a texture close to a soft cheddar), one with some classic punch (authentic sheep Pecorino Romano from Italy) and a Chevre to layer in (remember, Chevre melts differently than most cheeses, and doesn’t blend well into sauces).

Ingredients:

  • I package gluten-free pasta, 12oz (I used Tinkyada rice spirals, which won our Gluten-Free Pasta Showdown)
  • 1 small butternut squash, peeled and diced in small pieces
  • 1/2 a large white onion, diced in small pieces
  • 1 Tablespoon olive oil
  • 2 Tablespoons fresh sage, chopped
  • 3 Tablespoons butter, plus one more tablespoon for cracker crust (I used butter made from goat’s milk – regular butter or ghee would work just as well)
  • 3 Tablespoons gluten-free flour (I used Bob’s Red Mill All Purpose Baking Flour, which I find works well as an all-purpose gluten-free alternative)
  • 3 cups fresh goat’s milk
  • 4 ounces soft goat’s cheese (I used Drunken Goat), grated
  • 4 ounces of a dry goat or sheep milk cheese (I used sheep’s Pecorino Romano), grated
  • 4 ounces of Chevre goat’s milk cheese, forked into medium size clumps
  • 1 egg
  • Salt and Pepper to taste
  • About 1 cup of gluten-free cracker crumbs.  I used Glutino Original Gluten-Free Crackers, which taste (as far as I can remember) like classic Ritz.  That’s the basic taste you want.

Directions:

  • Take the diced squash and toss with a tablespoon of olive oil.  Spread on one layer on a baking sheet covered in tin foil.  Bake at 400 degrees until just soft, about 25 minutes (I used my toaster oven on the convection oven setting, so it took about 15 minutes).  When done, immediately turn oven down to 35o degrees.
  • Heat a large pot of water with a generous shake of salt over high heat and bring to a boil.  Add pasta and cook according to package directions, until al dente.  When cooked, drain under running cold water until pasta cools, to stop the cooking process.  Mine took about 15 minutes.
  • Meanwhile, heat a large saucepan on medium/low heat and melt 3 tablespoons butter.  Add 3 tablespoons of gluten-free flour one at a time, whisking thoroughly between additions to dissolve flour.  Cook for approximately 3-5 minutes, whisking constantly.  The mixture will bubble slightly, and turn a beautiful golden color.
  • Add 3 cups of goats milk, again one at a time, thoroughly whisking while adding.  The first cup will sizzle a bit and the flour mixture may clump – so add the milk slowly and whisk constantly.  When all three cups are added, mix in the chopped onion and sage.  Turn heat to low and simmer for about ten minutes.  Stir frequently with a rubber spatula, being sure to gently scrape the bottom of the pan.  Any milk will curdle if burnt.  Gross.
  • In a small bowl, beat the egg.  Temper the egg by adding about a tablespoon or two of the hot milk mixture to the egg, then beating thoroughly.   Slowly add another tablespoon of milk mixture to the egg, beating thoroughly.  Add the entire egg mixture to the saucepan, slowly and mixing thoroughly.  (Tempering basically means that you slowly bring an egg mixture to a higher heat, but progressively so that it doesn’t curdle and cook).
  • Season with salt and pepper to desired flavor.
  • Mix the Drunken Goat and Pecorino cheeses together, and add ¾ of the shredded cheese to the saucepan and incorporate thoroughly.
  • Now I used a 3 /12 quart La Creuset Dutch oven, but you could use a large baking dish and just cover in tin foil when cooking.  Spread the cooked pasta into the pan and toss in the squash.
  • Slowly add the milk and cheese sauce, mixing thoroughly.
  • Fork chunks of the Chevre in and mix into the top layer of the pasta.
  • Sprinkle the remaining Pecorino/Goat’s cheese.
  • In a small saucepan, melt the remaining tablespoon of butter, and toss in the cracker crumbs.  Sprinkle mixture over the pasta.
  • Cook for 30 minutes at 350 degrees.
  • Cool for 5 minutes before serving.

Gluten-Dairy-Free Maple Vanilla Scones

In her memoire “My Life In France”, Julia Child shares a little tidbit where she served something barely edible to a luncheon guest, then smiled as they ate it, never once apologizing for her botched experiment.

I think about that a lot, on days like today.

Not that this experiment was botched – in fact, I’m rather pleased with the results and will have no problem serving them with breakfast to my roommate and boyfriend tomorrow morning.  Today was just example of how maybe sometimes I need to be a little more organized in my playpen and a little less… um… dusty. Continue reading

Coconut Milk Rice Pudding

It’s freezing in New York City.  By the time this is posted, the snow will be falling once again and NYC will have gotten more snow in January than any January in history.

Which is why this weekend I’ll be grabbing the ingredients for this warm and filling dessert that I made up last year while similarly freezing in Cincinnati.  It’s not too sweet, and a delicious dairy-free alternative to that gorgeous pudding that too often stares at me from behind the windows at Italian and Portuguese restaurants, eying me up and down as I sip my espresso.

Health notes: This recipe contains coconut milk (with medium-chained fatty acids, it’s very anti-carcinogenic, anti-microbial, anti-bacterial and anti-viral, and helps build strong bones), and cinnamon (which helps to regulate blood sugar, has been shown to help arthritis symptoms and has a whole load of other health properties).

Ingredients:

  • 1/2 cup long grain or basmati rice
  • 1 cup coconut milk with 1 1/2 cups water
  • 1 1/2 additional cups coconut milk
  • golden raisins / sultanas (about 1/2 cup but to taste)
  • 1 cinnamon stick
  • ground cinnamon to taste
  • fresh nutmeg
  • 1 tsp lemon rind
  • 2 teaspoons vanilla extract
  • your favorite sweetener to taste

Directions:

  • Cook the rice in your favorite form (stove top, pressure cooker, rice cooker etc.) with the 1 cup coconut milk, 1 1/2 cups water and raisins until all liquids are absorbed, the rice is soft and the raisins are plumped.
  • Add the extra 1 1/2 cups coconut milk, cinnamon stick, lemon rind, and vanilla and bring to a simmer, stirring occasionally.
  • When the liquid has reduced by half, add about 2 tablespoons of sweetener, 1 teaspoon of ground cinnamon and about 1/2 teaspoon nutmeg and taste.  Add more sweetener as desired.
  • Simmer until the liquid is absorbed to almost an oatmeal-like consistency.  Any further and it will dry out before being served.
  • Serve warm or chilled, with additional cinnamon on top or with sprinkled raisins or coconut.
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