Tag Archives: gluten-free

Spicy Peanut Stew

In my pantry today:

  • 1 lg sweet potato in 1-2″ chunks
  • 1 14 oz can black beans
  • 1 tbsp grapeseed oil (Olive is totes fine too)
  • 1 c minced onion
  • 2 cloves minced garlic
  • 1 celery stalk in 1/2″-1″ bits
  • 3/4 c frozen corn
  • 1/2 c minced kale
  • 1/2 c creamy peanut butter
  • 1 14 oz can diced/crushed tomatoes w/ green chile
  • 1-2 c vegetable broth
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/8 tsp sea salt
  • dash of asafoetida

peanut-stewIt’s a strange winter that’s seen a lot of beautiful spring days and a few notably polar ones. If it’s going to be cold any particular evening, a soup or stew is what to have on the stove. Not to get all June Cleaver on y’alls tails, but I love knowing something will be ready the minute my darling returns from a long day of work. Stews’ll let you have that. Tonight I’m trying a West African-inspired peanut stew that made friends with the inside of my cupboard.

120507061131-tv-mom-june-cleaver-barbara-billingsley-horizontal-gallery

RIP, Barbara Billingsly

When your oil in a large pot reaches the high side of medium-low, add your seasonings to the oil and mix it into a paste. Then mix in the kale onion, garlic and celery. Let that cook for 5-10 minutes, and upon your return add the tomatoes peanut butter, stirring it in until smooth. Add the can of beans (liquid ‘n all) and as much broth as your taste permits. Put diced sweet potato in pot and let it come to a leisurely boil on M before covering it, turning the burner to L and walking away until your sweet potatoes are tender (At least 45 minutes).

This is a gluten-free and vegan recipe, but… wait, come back! You didn’t let me finish.

This is a gluten-free and vegan recipe, but use chicken instead of vegetable broth or, heck, add actual chicken and you’ve got an inarguably good dinner at 5 spoons.

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Coconut-Walnut Quick Bread (Gluten Free)

In my pantry today:

  • 1/2 c rice flour
  • 1/2 c oatmeal
  • 1/2 c golden flax
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs (or egg replacement)
  • 3/4 c evaporated milk
  • 1/4 c sweetened condensed milk
  • 1/4 c coconut oil
  • 1/4 c brown sugar
  • 1/2 c flaked coconut
  • 1/2 c chopped walnuts

coconutwalnutquickbreadOn an evening so algid I better love the oven, but my wife has the car today and we’re out of butter and milk, and have no bananas, sweet potatoes or canned pumpkin. Working off of this recipe as a basic quick bread template, I substituted what was on hand for what the cupboards lacked… all to a delicious, gluten free and health(ier) loaf of easy-to-grab-in-a-frozen-morning-hurry bread.

For the quickest way to get your bread on, start out by blending sugar/oil in the food processor. Add eggs, milk; blend. Add flour, oatmeal and flax; blend (this will help chop up that nasty texture-betraying oatmeal). Put in 1/4 c  shredded coconut and 1.4 c walnuts; pulse the machine so as not to chop those nuts unnecessarily. Pour into greased loaf pan, sprinkle remaining coconut/walnuts on top and bake at 350° for 30m (or until a butter knife inserted comes out clean).

The deployment of flax and use of coconut oil instead of butter assuages my potential guilt, whether it be carby or sweet. Sugar was still involved in the making of this loaf, but at a reduction from previous quick bread recipes. It earns 4 spoons, with a one-spoon reduction only for its sorrowful lack of dark chocolate chips. We were out of those.

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.

Lavender-Blueberry Cheesecake Bars

In my pantry today:
  • 1 box gluten-free white cake mix
  • 1 stick butter
  • 8 oz. cream cheese
  • 4 eggs
  • 1.5 tsp. vanilla
  • 1.5 drops doTerra® lavender essential oil
  • 2/3 lb. powdered sugar
  • 1 c frozen blueberries
lavenderblueberrycheesecakeMix cake mix, butter and egg until crumbly rather than powdery. Pat down into a 9″x13″ pan, pushing sides slightly up. Have cream cheese and eggs at room temperature and mix cream cheese, eggs and vanilla until they are a smooth liquid — I used a food processor for this and I do not consider that in any way cheating.  Add powdered sugar to the food processor,  pulsing between every cup or so. Then — and here’s where I step blindly into the abyss — I added a drop and a half of lavender essential oil. In addition to smelling wonderful, this oil happens to be pure enough to be eaten. I lavenderblueberrycheesecakebarshave heard tale of lavender being a flavor as well as a scent. I wanted to try, and cheesecake can be a gentle delivery medium for a first taste of something long considered just a perfume plant. After it’s been pulsed in, take a deep breath and pour it all over the cake mix. In a small sauce pan, heat frozen blueberries until smashable and drizzle they and their liquids onto the cheesy topping. Swirl with abandon. Bake at 300° for 60 minutes or until a butter knife comes out the middle relatively clean. Cool very completely (everything has to settle in together) and cut into squares. I cannot in good legal conscience guarantee that you will be delighted, but, well, you’ll probably be delighted. 5 spoons!

3 Cheeses + 3 Vegetables + Pasta = Equation for Happiness

In my pantry today:

  • 2 c rice pasta, cooked
  • 1/4 c buckwheat, cooked in broth
  • 1.5 c red cabbage, loosely packed
  • 1/5 c minced kale, loosely packed
  • 1/5 c zucchini, sliced in small bits
  • 1/2 medium yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 1/2 c broth (vegetable)
  • 3 tsp olive oil
  • 1 tbsp mozzarella
  • 1/4 c Parmesan cheese
  • 1/4 c feta cheese
  • 1 tbsp mustard seeds
  • 1 tsp Greek seasoning
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

So you’ll start your onion, garlic and mustard seeds in a pan on ML. After translucency in onions begins, stir in turmeric and increase heat to M. Stir in kale, add a dash of broth and cover for 5-10m. Open the pan back up then stir in cabbage and remaining seasonings. Toss it all in a happy foray, then let your zucchini join in for a while (leave covered on L with another splash or two of broth).

Cook and drain your pasta. Mix buckwheat, mozzarella and feta into your cabbage/kale pan, then mix in your pasta. Serve topped with Parmesan. 5 spoons!

Let’s Rice and Roll!

In my pantry today:

  • 6-8 leaves kale
  • 3/4 c cooked black matpe beans
  • 1/4 c cooked basmati rice
  • 1/2 c ricotta cheese
  • 1/4 c ground golden flax
  • 1/2 tsp ginger-garlic paste
  • 1 tbsp minced fresh basil
  • 1/2 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/4 tsp asafoetida
  • 1/4 tsp salt

Before v. After Blanching

Ok, this part is actually way more simple than the ingredient list might suggest. Just cream all of it together then set aside while water begins boiling. When the water boils, dip each leaf of kale by the tip of ts stem for a count of ten then transfer to paper towel. Dump the water out of the pot and start your sauce in it:

  • 1/2 medium Vidalia onion
  • 2 medium salt-roasted beets
  • 2 c unsweetened almond milk
  • 1 8 oz can plain tomato sauce
  • 2 cloves garlic
  • 1 tsp coconut oil
  • 1 tsp vegetable ghee
  • 1 tbsp black mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp apple cider vinegar
  • 1 tsp hot curry powder
  • 2 tsp madras curry powder

In the pot, burner reduced to ML, insert your ghee and oil and top with mustard seeds, kala jeera, onions and garlic. Stir and let sit on the burner as the temperature drops. This would be a good time to carefully slice the stems out of your kale. Do that then come back, add diced beet and turn the heat back up to M; stir and let cook for about 5 minutes (or until the edges of your garlic slices begin to brown). Mix in a shot of vinegar and reduce heat to ML for another 10-15m.

That presents an excellent opportunity to begin constructing the actual rolls: put a teaspoon full near the base of a leaf, then roll up as tightly as possible without smooshing out the ends like a melty ice cream sandwich. Set each roll, seam side down, aside. Get back to that sauce.

Transfer pot contents to the food processor and puree. Scrape sides and add in almond milk and the remainder of seasonings. When at as fine a consistency as your palette desires, transfer back to the stove and add in tomato sauce. Bring to an easy boil on M then immediately reduce temperature to L. Put a spoonful of sauce in the bottom of a small glass baking dish then put your kale rolls in. Cover and bake at 350° for 20m. Serve, bottom-up from the plate: rice, sauce, rolls, maybe a little more sauce. 5 spoons for the rolls! They retained their crunch even after the oven. The sauce will get 4 spoons, if only because I still have unresolved bigotry issues towards beets.