Posts filed under 'Gluten-Free'
Hot weather in the Rockies calls for cool salad ideas. One of my favorite salads is a simple cucumber made with Fage yogurt. I have made this before with Bulgarian style yogurt but this thick Greek yogurt takes the prize. Seriously thick, there is no sense of depravation with the o% fat. For those of you who haven't tried this style of yogurt, the key differentiator with Greek style yogurt is that it is strained of its water. As a result it is creamier and has a higher protein content.
Thanks to Fage, the interest in this traditional style of yogurt has created a multi-million dollar category at the grocery store. Fage is by far the most prominent (and one of the best in my humble opinion) as it was first to market. But there are lots of brands out there now offering this style yogurt. Just make sure that the ingredient statment doesn't include gums or stabilizers, as these are not true Greek yogurts.
Cool, Creamy Cucumbers
1 large English cucumber, sliced 1/4 inch thick on the diagonal
1/2 bunch chives, snipped, or 3 scallions, sliced thinly
1 cup Fage 0% yogurt
1 fresh lime, zest from 1/2 the lime, and then juiced (freshly squeezed orange juice works nicely too)
4 or 5 sprigs of cilantro (or fresh mint), chopped
2 cloves fresh garlic, minced
salt and pepper or Grains of Paradise
rice wine vinegar to taste, or the juice of 1/2 an orange
1/4 cup Olive oil
Water -to thin out as desired.
salt and pepper
Place the cucumbers into a large bowl. In a separate mixing bowl add the yogurt to your seasonings and stir. Now add the citrus juices and/or rice wine vinegar. Mix well and then slowly add the olive oil. Adjust seasonings and add water if you want it thinner – to your liking.
Pour mixture over the cucumbers. Toss to coat the cukes well. You can place in the refrigerator for a few hours but just before serving mix them again and garnish as you wish. These would be swell with quinoa patties which are posting in a few days.
August 7th, 2012
Allow me to introduce you to the little black dress of my pantry: Simply Organic French Onion Dip. My neighbor, Eliza, turned me onto to it several years ago when she served it at a party. I seriously could not stop eating it – like get your face out of the dip bowl Mayone.
This dip is terrific with crudite, especially Persian cuke slices, and particularly sinful with Trader Joe's Ridge Cut Potato Chips. As I type this I really want to go to the downstair's fridge and indulge but I will wait until the pre-game show. I think I can, I think I can…
And while Barr is the Queen of Schmootz, I tend to be less industrious when it comes to dipping, I have a few homemde favorites in my recipe file like Rosemary, Sage and White Bean Spread but I often defer dips to other guests who so gratiously offer.
Made one day ahead with 2 cups of sour cream, this dip is a party staple. It is also organic, certified gluten-free and vegetarian. Last night as I was prepping dips, I thought this dip base would probably make a superb slow cooker pot roast and veggies. I promise to report back. If you cannot find the packets at your grocery, it is available fro sale online.
Happy Super Bowl to you flavoristas, may your gameday buffets be overflowing.
Go Patriots!
February 5th, 2012
We had dinner at our neighbor's house the other night. They are the founders of New Planet Beer, a company that produces amazing gluten-free beer. I love the raspberry brew. The salad dressing they served is a new personal favorite.
The combination of apricots and basil was a surprise for me and one that I never have considered. The dried apricots (and I recommend using the sulphured kind) give this dressing a beautiful color when blended with the basil.
Seneca adapted it from About.com. After reading the original recipe, I think her adaptation is really superior and easier to make year round when fresh apricots are not available. This is the perfect time of year to make this dressing as the basil is plentiful and inexpensive.
Seneca's Basil and Dried Apricot Salad Dressing
Enough for a large salad for 2.
It is best to make and use this dressing on the same day because it will lose its vibrant color if it sits too long.
4 dried apricots, sulphured apricots are preferable as you will have a nicer color
1 to 2 Tbsp. apple cider vinegar, to taste (slightly sweet or more acidic)
1 tsp. raw blue agave
1/4 cup fresh basil, chopped
2 Tbsp. grapseed oil or mild olive oil
(nut oil like walnut or almond would be good too)
Salt and Pepper, to taste (see pantry note about flake salt below)
Rehydrate the apricots in hot water. Drain away all of the water except for 1 Tbsp.
Put the apricots and the reserved water in a blender along with the cider vinegar, and agave. Process into a thick puree. Add the chopped basil and blend again. Now whisk in the oil.
Arrange your salad: Arugula, mache, spinach and baby greens are all excellent choices. In one version, I added toasted walnuts and the Early Girl tomatoes that are so abundant in Boulder Farmer's Markets. This dressing also works well on raw kale salad.
Flavorista Bonus Material
Some of My Pantry Staples:
Maldon's Smoked Sea Salt Flakes are an excellent choice for salads. Sprinkle it over the salad just before serving, rather than mixing it ito the dressing, for the best flavor and effect.
The entire Wholesome Sweeteners line is noteworthy but I especially like this organic agave.
Spectrum's Organic unfiltered apple cider vinegar is my preferred cider vinegar. I've tasted quite a few brands, and this one is by far the best as it doesn't have a harsh bite.
October 2nd, 2011
My in-laws finally sold the house they grew up in. My mother in-law lived there for 50 years and threw many a cocktail party, Easter egg hunt, Christmas breakfasts, countless dinners – replete with cod fish balls and other specialties.
We paid homage to the unique property (that used to be surrounded by wheat fields but is now McMansion land) with a lunch and egg hunt under the enormous cottonwood trees my father in-law planted back in the 60's.
The main entree was a wonderful Morroccan-inspired cold grilled chicken dish with roasted red peppers and caramelized onions. We served it alongside Kimberly's carrot salad, a green bean salad with walnuts and a fresh garden salad. Kimberly's corn salad would also be delcious with this dish. Perfect for an Indian summer al fresco feast.
Morrocan Chicken with Roasted Red Pepper and Caramlized Onions
Serve 15 to 20 depending on how many side dishes you have.
5 Lbs. onions, sliced thinly and caramelized
3 large red bell peppers, roasted on a grill, peeled and sliced
Marinade for the chicken:
12 lbs Chicken thighs, boneless and skinless
Zest and Juice from 2 oranges and 2 lemons
1/4 cup prepared Harissa (or to your taste)
2 Tbsp. granulated garlic
2 Tbsp. freshly ground coriander seeds
1 Tbsp. freshly toasted and ground cumin seeds
salt and pepper
1/2 cup honey or agave
Place all ingredients together in a zip lock bag and add the chicken. Close the bag and massage the marinade into the chicken. Refrigerate over night. 1 hour before you grill the chicken, remove the bag from the refrigerator and place the contents onto a large platter. Cover lightly and allow to come to room temperature. Grilling, roasting or searing any meat a room temperature is always best.
Light or heat your grill. Once it's piping hot, either spread out the coals or lower the heat to medium. Grill the chicken until done then place onto another clean platter. I grilled my peppers while I did the chicken. Make sure save all the juices which will be on the bottom of the platter once the chicken is cool enough to handle.
For the Garnish:
2 preserved lemons, diced (They sell these now in the olive bar at Whole Foods and they are really good.)
freshly chopped cilantro
Salt and pepper
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To Serve: Place the onions on the bottom of a large platter. Once the chicken is cool, slice thinly on the diagonal and arrange right on top of the onions. Now slice the roasted and peeled bell peppers into long slivers and ring it around the chicken. Sprinkle the garnish on top. Just before serving, pour the reserved chicken juices over the top. If you like you can toss all of this together but I prefer the presentation of the layers of food.
September 24th, 2011
If you're entertaining and need something green to snack upon, here are some lovely and simple spreads to put out with carrots or crackers of your choice. Radishes offer a gorgeous color contrast to these verdant springtime dips.
Homemade dips and spread are great make-ahead appetizers. Any leftovers are perfect for vegetarian sandwiches. I love how these dips have variations of green color.
Our friend Becky of The Organic Dish in Boulder shared her green pea hummus with us a while back. Kimberly has made Becky's recipe with 1/2 green peas and 1/2 edamame and happily reports that it was super yummy. I have also made it with fresh mint and no tahini with equally refreshing, delicious results.
This lima bean skordalia was inspired by one I bought at Market Hall in the Rockridge neighborhood of Oakland, CA. Like the green pea hummus, it's easy to make and yummy. Fava bean puree takes a bit more time as you need to shell the fava beans.
Lima Bean "Skordalia" with Feta
1 bag frozen lima beans
Juice from 1 lemon (about 2 Tbsp., more to taste)
4 cloves of garlic
1 tsp freshly chopped oregano
4 to 6 Tlbs. best quality EVVO
Salt and pepper to taste
6 ounces Feta cheese (I recommend a French Sheep's Feta), crumbled
Cover the lima beans,and 4 cloves of garlic with water and bring to a boil for 5 minutes. Turn off heat and let limas cool in the water.
Strain off the water, reserving at least 1/2 a cup for adding to the puree later. Place the beans in the bowl of a food processor.
Add the garlic, oregano, lemon juice and the EVVO. Process until smooth, adding some of the hot water to make the puree smooth. Remove to your serving dish and stir in the crumbled feta. Season with salt and pepper.
Fava Beans Puree
This recipe is adapted from the Chez Panisse Vegetables cookbook. This puree has always been a harbinger of summer for me. Fava beans are very earthy, do not try and make this with the canned variety. You will be disappointed.
2 lbs. fresh fava beans, parboiled, cooled in iced water and shelled
Splash of dry white wine
1 small leek, white part sliced very thinly
1/4 cup EVVO (preferably a different one from the lima bean skordalia, something fruity like Puget from France.
2 cloves garlic
1/4 of a bay leaf
1 sprig of fresh thyme
1 Tbsp. fresh lemon juice
1/4 tsp. finely grated lemon zest
salt and pepper to taste
Heat the olive oil in a large pan under medium to low heat, add the leek and cook until soft. Add the minced garlic and fresh thyme and bay leaf. Now add the shelled fava beans and splash of white wine.
Once you can smash the favas with the back of a spoon easily, remove from heat. You can now either smash the mixture with the implement of your choice or remove the bay leaf and place the beans in the bowl of a food processor and puree until smooth. Adjust seasoning and serve.
June 11th, 2011
The advent of commercial nut milks is upon us. While you can purchase almond milk, I am here to entice you to make some from scratch. Almond milk is very refreshing and quite unlike the store bought kind. It's not thick and overly sweet. It also makes a great base for smoothies -a lower sugar option to fruit juices.
I love how plump and beautiful the almonds look after being rehydrated for 24 hours.
Homemade Almond Milk
The almond milk can be used in any smoothie recipes, as a replacement for milk or soy milk. If you like, add some vanilla flavor or almond extract.
1 cup raw non-pareil almonds
4 cups water, divided
1 large piece cheese cloth
Pinch of sea salt
Choose a large bowl and soak the almonds in half of the water overnight. They will plump up as they absorb the water. Soaking the nuts helps to soften them so that they puree more efficiently. The next day, drain the almonds and place in a blender. Add 2 cups of fresh water and a pinch of salt. Place lid on blender and liquify for a few minutes. You might have to do this in two batches.
Place cheese cloth in a strainer over a large container and then pour the almond mixture through. Once the "milk" has drained through, squeeze the cheese cloth together to get the remaining liquid out.
This "milk” will last up to 5 days in the refrigerator. If you want a big almond flavor, then add 1/4 tsp – 1 tsp. of almond extract.
You can use the remaining nuggets as a topping for salads or in cereal or grain dishes for added fiber. Or stay tuned for my grainless tabouleh recipe.
June 1st, 2011
This is one of my favorite recipes for steamed or roasted asparagus. It's perfect for a spring brunch. This would also be delicious as a Meatless Monday dinner item alongside a nice salad and roasted potatoes.
Asparagus Salad with Almonds, Eggs and Parsley with a Whole Grain Mustard Vinaigrette
2 Tbsp. whole grain mustard (Dijon will do too but whole grain is much prettier)
2 medium cloves of garlic, minced
2 Tbsp. Capers, chopped roughly
2 Anchovies(not packed in salt, but marinated), chopped (optional)
1/4 cup Sherry Vinegar
(You can use any vinegar you like, infact fruit or herb infused vineger, like tarragon, work exceptionally well)
Juice of 1 Orange (about 1/2 cup)
1 cup EVVO
2 bunches asparagus, cooked to your liking
(I like to blanch them, shock them in ice water than dry them off.)
3 eggs, hard boiled, peeled and coarsley chopped
(Best way to do this is to put eggs in a pan of cold water, bring to a boil. Boil for 3 minutes. Cover, turn off heat and let eggs sit for 1 minute. Cool and peel.)
1 cup almonds (Marconas, as pictured, work well but slivered will suffice)
2 to 4 Tbsp. Italian flat leaf parsley, chopped and a few leaves left whole for garnish
Salt and pepper to sprinkle on top just before serving
Place the mustard, capers, anchovies, and garlic into a bowl or glass jar. Add the orange juice and sherry vinegar. Now add the olive oil (listed as EVVO) while whisking (if using a glass jar then pour oil in place lid on and shake it baby).
Place the cooked and cooled asparagus on to a platter. Sprinkle the chopped eggs, parsley and almonds on top. Pour the dressing over the top, reserving some fo serve alongside. Sprinkle with salt and pepper and serve.
April 25th, 2011
You may say, why bother to eat cauliflower, but really it can be very good. With winter in full swing, fresh produce will continue to become repetitive and very cruciferous so I would like to offer up some creative things to do with cauliflower to get you through the somewhat bleak winter months.
BTW – Look at all the caratenoids in the above photo of the yellow cauliflower! You could make this dish really fabulous by mixing some white with yellow cauliflower.
Guy Fieri featured a puree of cauliflower in milk combined with roasted cauliflower served his with a butterflied chicken cooked under 4 bricks. Yum.
Flavorista Tracey, my sister-in-law whose photos have often graced this blog, was here recently so I made my favorite – cauliflower couscous and tossed it with a vegan pesto made from spinach, cilantro and ginger. The textures were fantastic. I highly recommend it. This would pair perfectly with roasted vegetables for a Meatless Monday. I served in with grilled ono and ladolemono.
Almond, Ginger & Coriander Pesto with Cauliflower Couscous
Pesto
4 cloves garlic
2 Tbsp. freshly grated ginger
2 bunches cilantro, leaves picked off
1 1/2 cups spinach (I used the baby spinach which is already pre-washed. It’s far more tender. Do not use frozen)
1/4 cup sesame oil
1/4 cup peanut oil
1 cup almonds
2 Tbsp. soy sauce
2 Tbsp. lemon juice
salt and pepper to taste
Place all the ingredients in the bowl of a food processor and pulse together. Don’t just run the food processor. The beauty of this pesto is the texture.
Click here for the procedure to make the couscous. Omit the scallions and peppers.
Once the couscous is tender, place the pesto in the pan with heat off and stir all the pesto and cauliflower together. Place on a platter and top with roasted vegetables (like yellow squash, red bell peppers and zucchini), pan-fried tempeh slices or the fish and sauce
March 7th, 2011
Traditionally made with pork and chicken, posole made with the right ingredients can also be delicious vegetarian. In Mexico, this dish is consumed like menudo, to help quell the effects of a hangover. I just love the buttery, crunchy texture of hominy.
Two "secret" ingredients for me were my vegetable stock (see the post on Soup Swap for the recipe)and the new (but hard to find) fire roasted tomato with chipotles from Muir Glenn. I’ve been a huge fan of the fire roasted with green chilies for a while, and those are in this recipe too. The fire roasting flavor of the tomatoes helps to add the needed depth to this hearty "stoup". A few classic Mexican cooking techniques are also essential.
I
Vegetarian Posole
¼ cup olive oil
2 Ancho chilies, top stem removed
2 large onions, diced
2 cloves garlic, smashed and chopped finely
2 Tbsp. whole coriander seed, crushed
1 Tbsp. whole cumin seed crushed
4 cans Muir Glen Fire Roasted Tomatoes with Green Chilies
Or 2 of Fire Roasted Tomatoes with Chipotle Chilies and 2 with Green Chilies, your choice
4 cans of hominy (2 yellow and 2 white), rinsed and drained
4 Quarts homemade vegetable stock (I added an ancho chilie and guillio chilie to this batch), hot
Procedure:
Heat a large heavy bottomed pan on the medium heat. Add the olive oil, the whole ancho chilies, onions and garlic. Add the ground spices and stir until they are fragrant. Allow to cook for 10 minutes. Now add the hominy and stir well. Add the tomatoes of your choice.
Remove the ancho chili and place in a blender with some of the hot stock, just enough to cover. You can add the garlic to this as well. Puree until smooth. Add the hot vegetable stock to the posole and then stir in the chili puree.
Allow to cook for 30 minutes over low heat stir every so often. You may now season with salt and pepper to your heart’s content. If you want to make it thicker and have a more potent masa punch, place whole corn tortilla in with the posole and let it soften for 5 minutes. Now remove it with some of the broth and puree it with your immersion blender as you did for the chilies. Add back into the posole and stir well.
Serve garnished with freshly chopped avocados, cilantro, fresh lime and slices of radish.
February 28th, 2011
A local non-profit, The Organic Food Fight started by the very enterprising Alexandra Hanifin and Sarah Orens hosted a local baking contest to benefit their favorite non-profits, The School Food Project and Allergy Kids.
My dense chocolate sweet bread (made gluten-free) took third place. While I prefer the version with flour and no nuts, this one came out pretty well. To read more about the event click here. The recipe for the winning vegan carrot cake is there. It was exceptionally good!
My secret ingredient was duck eggs from Grant Family Farms. They really help make this wet batter rise beautifully. My favorite way to enjoy this cake is with a fresh fruit sauce. Although a bit of freshly whipped cream would be divine too and is how most folks in my house devour it.
With Valentine’s Day on a Monday, make this cake today, it’s even better the next day.
Be sure to follow the directions exactly. I also include 2 fruit sauces for you to try, either with this cake or with vanilla ice cream. I poured a very smooth and thin layer of chocolate ganache over the top of my cake and dipped several whole hazelnuts in the ganache for garnish.
Rich Ebony Cake -Adapted from Nigella Lawson’s How to be a Domestic Goddess.
4 ounces bittersweet chocolate, melted and cooled
1 1/3 cups flour (or gluten free baking mix. See note below)
1 tsp. baking soda (If you are using a gluten free baking mix, omit this ingredient as GF baking mixes already have baking soda added to it)
1 cup unsalted butter, at room temperature
1 2/3 cups dark brown sugar
2 duck eggs ( or 2 extra large chicken eggs, 3 if at high altitude)
1 tsp. vanilla extract plus 1 tsp. vanilla bean paste
1 cup plus 2 Tbsp. freshly boiled water
1 cup bittersweet chocolate chips
1 1/2 cups, chopped hazelnuts (optional)
Preheat oven to 375 degree. Butter a 9 x5-inch loaf pan – glass works best. Line it with parchment paper – you can just place the parchment in on the longest side with some of the ends hanging out. This is just to help lift the the loaf cake out once it has cooled. Place on a baking sheet as this batter is very wet and can spill over during the baking process.
Mix your dry ingredients together. Cream together the butter and brown sugar with an electric mixer. Add the eggs -1 at a time- and then the vanilla.
Next on low, mix in the cooled chocolate. Do not over beat. Make sure to have your flour mix and boiled water ready. Now gently add some of the flour and combine. Now some of the boiled water. Once all the wet and dry ingredients are combined you will have a fairly liquid batter. Now add your chips and nuts.
Pour it into the loaf pan and bake in a preheated oven. Bake for 30 minutes at 375 then reduce temperature to 325 and bake for another 15 minutes. The toothpick tester method will not work as the cake is very moist. The cake should be firm and not totally gooey in the center.
If you can let it cool for a solid day then that is what I recommend. It doesn’t happen in this house as this is my kid’s favorite dessert. But you should really let it cool for a few hours before removing it from the pan.
Two Fruit Sauces
Cranberry Garnet Sauce
2 cups fresh or frozen cranberries
3/4 cups freshly squeezed orange juice (tangerine works well too)
1/2 cup sugar
1 Tbsp. orange zest
1 Tbsp. Grand Marnier (optional)
Combine all the ingredients, except for the Grand Marnier in a heavy sauce pan. Simmer over meduim to low heat for 12 minutes. Transfer mixture to a food processor or use an immersion blender and mix until smooth. Add the Grand Marnier. This sauce gets very thick as it cools. You can thin it with water if you like it less so.
Strawberry Balsamic Sauce
3 Tbsp. butter
1/3 cup light brown sugar
2 pints strawberries, sliced
2 tsp. good quality balsamic vinegar
2 sprigs fresh mint
Melt the butter in a sauce pan over medium-low heat. Add the brown sugar and cook until the sugar dissolves, about 2 minutes. Add the strawberries and cook, stirring occasionally until the berries begin to release their juices.
Using a slotted spoon, remove the berries to a bowl and continue to reduce the sauce for another 2 minutes. Add the balsamic vinegar and mint. Remove from heat and stir into the strawberries. Let stand for 2 minutes then remove the mint. Stir and serve slightly warm.
February 13th, 2011
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