Wednesday, September 30, 2009
One of the things I missed the most when I went gluten free was hot oatmeal. Ever since I tried these Uncontaminated Rolled oats without any obvious symptoms, I have been loving my hot morning cereal! Today I added a bit of coconut, some milled flax seeds, dried cranberries, a touch of agave syrup (for sweetening) and some fresh blueberries from my trip to the farmers market. I cooked my rolled oats according to the package directions, added the cranberries in the last minute and then poured them in a bowl and mixed them with the flax and coconut. A little almond milk on top and I have tons of energy for the day!
Sunday, September 27, 2009
Another Cooks Illustrated recipe! it's delicious. I highly recommend the website and the magazine. We have been fans for years. Since I am gluten free I was unable to add some chopped Thai salted preserved radish as every brand I could find had soy sauce in it (most soy sauce contains gluten). We happen to live in a city with excellent Asian food markets. If you don't, you could probably order the unusual items on line and then make it once they arrived.
2 Tbsp Tamarind paste or Tamarind concentrate
3/4 cup boiling water
3 Tbsp gluten free fish sauce
1 Tbsp rice vinegar
3 Tbsp sucanat (or sugar if you can't find sucanat)
3/4 tsp. cayenne pepper
4 Tbsp. peanut oil
8 ounces dried rice stick noodles
2 large eggs
1/4 tsp. salt
12 ounces medium shrimp, peeled and deveined
3 cloves garlic, minced fine
1 med. shallot, minced fine
2 Tbsp dried shrimp, chopped fine
6 Tbsp chopped roasted unsalted peanuts
3 cups bean sprouts
5 medium green onions, green part only, sliced thin
fresh cilantro leaves for garnish
lime wedges for serving
1. In a medium bowl, add boiling water to the Tamarind paste or concentrate. (if you have dry paste with seeds and fiber you will want to press it through a fine strainer once you have re hydrated it. Our Tamarind paste was packed in water and already strained). Stir in Fish sauce, rice vinegar, sucanat, cayenne pepper and 2 Tbsp oil. set aside.
2. Cover Rice sticks with hot tap water in a large bowl, soak until softened, pliable and limp but not yet fully tender. (20 minutes). Drain noodles and set aside. Beat the eggs and 1/8 tsp. salt in a small bowl and set aside.
3. Heat 1 Tbsp oil in a large nonstick skillet over high heat until just starting to smoke (2 minutes). Add the shrimp and sprinkle with remaining salt, cook tossing once in a while, until shrimp are opaque and slightly browned on edges (3 minutes), transfer to plate and set aside.
4. While skillet is off heat, add the remaining oil to the skillet & swirl to coat. add garlic, & diced shallot, set skillet over med. heat and cook for 1 1/2 minutes, add eggs to the skillet and stir vigorously with a wooden spoon until just scrambled (20 seconds). Add noodles & dried shrimp to eggs, toss to combine. Pour the fish sauce/Tamarind mixture over the noodles, increase heat to high and cook, tossing occasionally until noodles are coated. Add the peanuts, bean sprouts and most of the green onions and the shrimp to the skillet. Cook, tossing frequently until the noodles are tender.
Serve with cilantro and lime wedges as well as a little garnish of green onion and peanuts.
for a feast, serve with coconut rice
and green curry
Thursday, September 24, 2009
My husband "Kencent" was reading Cooks Illustrated again. There was a story called Nachos Done Right, he HAD to have nachos! I happily went along. I bought myself some lactose free mozzarella to use. It might still be too much dairy (my tummy will hurt) but what the heck, you only live once.
Here is the recipe with our changes-
spicy beef topping- (replace this part with heated refried black beans if you are vegetarian)
2 tsp. cold pressed canola oil
1 small onion, chopped fine
1 large garlic clove , minced
1 Tbsp chili powder
1/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne pepper
1/8 tsp. salt
1/2 pound lean, grass fed ground beef
1. Heat oil in a med. skillet over med heat until hot, add onion and cook until softened, stirring occasionally. Add garlic, spices and salt, cook, stirring constantly for a minute. Add ground beef and break up with wooden spoon, stirring until beef is no longer pink (5 minutes or so). take off heat and set aside
Cheesy Nachos with Guacamole, salsa and spicy beef
1/2 bag of quality white corn tortilla chips
150 grams of lactose free, organic mozzarella cheese
2 jalapeño chiles, sliced thin
2 green onions, sliced thin
1 recipe fresh guacamole- (see below)
1 recipe quick salsa- (see below)
1. preheat oven to 400°
2. Spread the chips in an even layer on tin foil layered on a cookie sheet. Sprinkle evenly with cheese, beef and the jalapeño peppers. Bake for 7-10 minutes, or until the cheese is melted. Remove from oven and sprinkle with green onions. Serve with salsa and guacamole- (see below)
2 small ripe avocados
1 Tbsp minced red onion
1 garlic clove, minced fine
1/2 jalapeño chile, minced
2 Tbsp fresh cilantro, chopped fine
salt to taste
1/2 lime, juice of
Directions for guacamole-
1. Halve 1 avocado, remove pit and scoop the flesh into a medium bowl. mash (don't decimate) to combine with onion, salt, garlic, jalapeño, cilantro and salt.
2. Halve the remaining avocado and remove pit, scoop out flesh and dice into fine cubes. add to mashed avocado mixture, sprinkle with lime juice and lightly combine with fork. don't mush it all up! salt to taste.
1/2 jalapeño chile minced fine
1/4 red onion, peeled, and minced very fine (as if you were a human food processor let's say)
1 clove garlic, minced very fine
2 Tbsp cilantro, chopped fine
salt, to taste
fresh ground pepper, to taste
1/2 lime, juice of
2 small ripe tomatoes, chopped very fine, (try to keep the juice that comes out of them as well.)
Directions for salsa-
1. Stir to combine all finely chopped ingredients, add the lime juice and season to taste.
Thursday, September 17, 2009
1 cup sweet potato, peeled and grated
1 1/2 cup, carrots, peeled and grated
1 cup zucchini, peeled and grated
3 cups butternut squash, grated (flesh only)
1 tsp. salt
4 Tbsp butter, melted
3/4 cup almond flour
1 cup yellow onion, chopped
4 cups fresh button mushrooms, sliced
3-4 Tbsp butter
1/4 cup fresh parsley, chopped
1/2 Tbsp fresh oregano, chopped
1/2 Tbsp fresh marjoram, chopped
1 Tbsp fresh chives, chopped
Salt, to taste
Pepper, to taste
8 free run eggs, beaten
1 cup organic goats milk yogurt
paprika for garnish
1. For the crust, peel and grate the sweet potato, carrots, zucchini and squash and place in colander set on top of a bowl. Sprinkle with salt and let sit for at least 10 minutes to drain. Press out any extra moisture and transfer to a large bowl. Add the almond flour, butter and a bit more salt, mix well. Transfer to 2 buttered ceramic quiche bake ware or glass pie pans, and press crust onto the bottom and sides of pans.
2. Preheat oven to 375
3. For the filling. Heat 3-4 Tbsp butter in a large skillet, sauté the onion and mushrooms with the herbs and until tender. Season to taste. Place the mushroom mixture on top of the crusts. Next dollop spoonful dots of yogurt on top of the mushroom mixture. Beat eggs, and then blend with the avocado (in a food processor or blender) until smooth. Pour over the other layers. Dot with butter and brush a little butter onto the edge of the crust. sprinkle with paprika. Bake at 375° for 25-35 minutes or until set. (should come clean when pricked with a fork) Allow to cool before serving.
super delicious with a little Tabasco sauce!
Wednesday, September 9, 2009
Fall is coming and I am starting to crave complex curries again. This will take a while to prepare. You will love it. It's amazing. Sweet & Spicy
5 small beets chopped (about 1 & 1/4 cup or so)
1 Tbsp canned green chillies
1 tsp. Chilli powder
2 red hot chillies, minced fine
1 cup shredded coconut
2- 3 Tbsp coconut milk
1 1/2 Tbsp fresh ginger, minced
1/2 tsp. mustard seeds
1/2 tsp. Cumin seeds
5-7 Tbsp fresh plain goats yogurt
Ingredients for Tempering-
1 tsp. mustard seeds
1/2 tsp. Fenugreek seeds
1 tsp. dried red chillies
3 Tbsp. curry leaves, (ground in mortar and pestle)
salt, to taste
1 Tbsp. ghee
1. Cover the beets with about 2 inches of water, add the green chillies, 1 tsp. chili powder and a dash of salt. Bring to a boil, crack lid and cook on med for 30-45 minutes (until beets are soft). Pour out most of the water and mash.
2. While beets are cooking, (using a medium mortar and pestle) grind the mustard seeds, and cumin seeds, add the red chillies, ginger, coconut and coconut milk and grind into a thick paste. This will take a while. Try to get a nice consistent paste. Add a bit more coconut milk if it is so dry that it crumbles. Keep grinding. That's it. It will take you maybe 10-15 minutes.
3. Add the coconut mash mixture to the mashed beets and cook on med. heat in the pot for about 3 minutes stirring constantly.
4. Add the yogurt and heat through on low. If it is too dry, add some water and a little more yogurt. Don't boil it, just heat it.
5. In a frying pan, melt some ghee or oil on med/high. Temper the mustard seeds, fenugreek seeds, dried red chillies, curry leaves and salt for a few minutes in the oil. Until it is hot and very fragrant. Add this to your beet mixture, stir it in and you are done.
6. Serve with basmati rice, garnish with lot's of parsley, this is an excellent side dish if you want to serve meat as well.
Tuesday, September 8, 2009
um, I was craving these. Don't say you weren't warned. Highly addictive.
1/2 cup sucanat (or 1/2 cup packed brown sugar if you prefer)
2/3 cup almond butter (any nut butter will work)
1/4 cup agave syrup (corn syrup is in her recipe)
1/2 cup butter - room temperature
2 tsp. vanilla
3 cups uncontaminated rolled oats
1/2 cup shredded coconut
1/2 cup raw sunflower seeds
1/2 cup dried cranberries (or blueberries or raisins.....)
2 tbs. sesame seeds
1 cup organic dark chocolate chips (less if you prefer more fruit to chocolate ratio. we don't.)
1. Preheat oven to 350°
2. Combine all ingredients in a large bowl and stir well to mix, Pour into a 9x18 baking dish and press down well to an even bar. Bake for 15-20 minutes or until lightly browned. let cool completely before cutting or even refrigerate for a bit to set.
Sunday, September 6, 2009
Tonight's recipe is- No Recipe! Rather I would like to suggest that you head down to your local farmers market and buy up whatever is locally grown, looks delicious and will be colorful on your plate.
We bought some Bison steaks from the best local producer- Valta Bison, which Ken grilled on high to a delicious medium rare.
We also bought some corn from the Medicine Hat region which we boiled and served with butter, some green beans from the Innisfail area which we steamed, in addition to some new Alberta Potatoes that we tossed in butter & dill from my herb garden. For dessert, it is almost time for mixed berries from BC organic producers.
So simple, it's the best kind of food.
Tomorrow it's fresh spaghetti squash, bison meatballs, and colorful beets. All from Alberta producers.
Friday, September 4, 2009
saw these heirloom tomatoes in my local organic store and I bought them in every color! They had some lovely looking organic kale as well so I made this very tasty salad. I plan to bring it hiking tomorrow as it is fabulous cold.
1 cup Quinoa
2 cups water
1/4 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
1 bunch kale, sliced lengthwise to remove hard center stems
1 1/2 Tbsp extra virgin olive oil
2 cloves of garlic, finely chopped
4 or 5 small heirloom tomatoes, quartered
3 green onions, sliced widthwise into fine slices, green and white parts
1 handful fresh basil leaves, chopped fine
1/2 Tbsp fresh oregano leaves, chopped fine
1/2 lemon, juice of (or more to taste)
1 Tbsp. champagne vinegar
1 Tbsp extra virgin Olive oil
salt, to taste
fresh ground pepper, to taste
1. Combine the dry quinoa with 2 cups water, Italian seasoning, garlic powder and a pinch of salt in a med pot. Bring to a boil, stir once, put lid on and simmer on low for 14 minutes or until all the liquid is absorbed. Remove from heat, and let sit for 10 minutes.
2. Heat 1 1/2 Tbsp Olive oil on med heat in a large non stick skillet, add the finely chopped garlic and sauté for half a minute or so. Add your sliced kale and sauté until warmed through and wilted.
3. In a large ceramic bowl combine the cooled quinoa with the green onions, basil, oregano, Kale and tomatoes. Squeeze the lemon juice over the salad, add the olive oil and champagne vinegar and toss it all up to coat. salt and pepper to taste.
great warm or cold.
Wednesday, September 2, 2009
I have been completely Gluten free for over a year now. It was simpler to avoid oats altogether up until now. There has been a great deal of research done that shows that (pure uncontaminated) oats do not cause problems for (most) people with celiac disease. For myself, my gluten intolerance can cause a major 3 day migraine (did I mention I have not had one in OVER a year and 2 months?!) Oats are a true health food.
Well so anyhow, I decided to try some oats. I started by purchasing some Pure Oats that are free of any cross-contamination with wheat, barley, rye, tricale, kamut, or spelt during growing, harvesting, transport, storage, mill processing and packaging. Yes, they cost more than bulk oats. I made myself a little hot oatmeal for breakfast. Twice. and then I waited for 72 hours after each consumption. No Migraine! woo hoo! also no apparent digestive problems related to my IBS either. awesome news.
And So I give you the most delicious granola ever. I can say that because it has been sooooo long since I had granola! But honestly it is great. Kencent makes a version for himself with wheat germ and stuff I can't have, but I think my version is extra delicious. Keep it in a well sealed container and it will last for weeks.
5 cups Pure uncontaminated rolled oats
1 cup raw organic almonds
1 cup raw organic walnuts broken into smaller pieces
1 cup raw organic sesame seeds
2 cups organic shredded coconut
1 cup raw organic sunflower seeds
1 cup organic virgin coconut oil
1 cup organic honey
1/2 cup organic raisins
1/2 cup organic dried cranberries
1/2 cup organic dried wild blueberries
1/2 cup organic dried cherries
salt, to taste
(try to purchase all of these items organic and hopefully you can get them sulphate free)
1. Preheat the oven to 325°F
2. In a very large mixing bowl, stir together the oats, almonds, walnuts, sesame seeds, sunflower seeds and coconut.
3. Melt the coconut oil and the honey together in a pot on the stove over medium heat. Stir them together as best as you can (they don't mix well), and pour over the bowl of dry ingredients, stirring constantly until everything is mixed well. Add a little salt (tsp. or 2) and stir in.
4. Pour half of the oat mixture onto a cookie sheet (or pour it into 2 cookie sheets if your oven is large enough. mine is not.) Spread it out evenly and bake it for about 18-20 minutes in the preheated oven. The mixture should be nicely toasted light brown. add 1/2 of the dried fruit, stir to incorporate and set this aside for 10 minutes to cool. Repeat with a second cookie sheet full.
5. Once both of the cookie sheets have cooled for about 10 minutes give them a stir to break up clumps. Wait until the granola is room temperature before storing in airtight containers. Remember to mark the gluten free version! especially if there are folks in the home who insist on making non GF versions. teehee.
it's good. really good. You only need a little to feel full and the granola will energize your day.