From the Red Apple grocery store produce department
Preheat oven 350. Cut an acorn squash in half and clean out the seeds. Put raw cranberries in holes of squash. Place squash on baking sheet and add 2 Tbs brown sugar and 1 Tb butter (or vegan butter) to the top of each cranberry pile. Put in oven and bake until squash is soft (approx. 1 hour).
Wednesday, November 21, 2012
Coleslaw
From blog.julesglutenfree.com - modified
1 lb. shredded green and red cabbage & carrots (precut bag okay)
1/2 cup GF mayo (dairy or non-dairy)
4 Tbs apple cider vinegar
2 Tbs milk (dairy or soy)
1/2 Tb celery seed
1 1/2 Tbs sugar (to taste)
Mix the first 5 ingredients together. Add sugar in small amounts until it tastes as you like it.
1 lb. shredded green and red cabbage & carrots (precut bag okay)
1/2 cup GF mayo (dairy or non-dairy)
4 Tbs apple cider vinegar
2 Tbs milk (dairy or soy)
1/2 Tb celery seed
1 1/2 Tbs sugar (to taste)
Mix the first 5 ingredients together. Add sugar in small amounts until it tastes as you like it.
Lentil Soup
Marlys Waldo and Clarissa Helton original recipe
leftover ham bone with some leftover meat attached
1/2 large onion, whole
1 large carrot, peeled and left whole
2 Tb vegetable oil
1 large onion, chopped
3 large carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
5 garlic cloves, minced
2 Tb tomato paste
1 1/2 cups RED lentils, picked over and rinsed
1/2 tea dried thyme
1 Tb red-wine vinegar
Coarse salt and freshly ground pepper
Grated parmesan, optional
leftover ham bone with some leftover meat attached
1/2 large onion, whole
1 large carrot, peeled and left whole
2 Tb vegetable oil
1 large onion, chopped
3 large carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
5 garlic cloves, minced
2 Tb tomato paste
1 1/2 cups RED lentils, picked over and rinsed
1/2 tea dried thyme
1 Tb red-wine vinegar
Coarse salt and freshly ground pepper
Grated parmesan, optional
1. Put ham bone in 5 QT soup pot, cover with water (approx. 6 cups). Add one large carrot whole or cut in two and 1/2 an onion, whole, to the pot. Bring to a boil then reduce heat and simmer until the meat falls off the bone (approx. 1 hour). Remove and discard carrot and onion, pull the ham off the bone and discard bone.
2. In another stock pot, add 2 Tb oil and saute onion and carrots. cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minutes.
2. In another stock pot, add 2 Tb oil and saute onion and carrots. cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minutes.
3. Add red lentils, thyme, and 5 1/2 cups of ham-bone broth. Bring to a boil, reduce to a simmer. Cover, cook until lentils are tender, 30-45 minutes. Add reserved ham pieces to the pot and turn off heat.
4. Stir in vinegar, 1 1/2 tea salt or to taste and 1/4 tea pepper. Top with a couple pinches of parmesan, if desired. Serve at once.
Labels:
Autumn,
dairy free,
gluten free,
lentils,
Pork,
Soup
Saturday, November 17, 2012
Fuyu Fruit Salad
From Edible Seattle November/December 2012
by Beth Maxey
Serves 4
5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt
Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.
by Beth Maxey
Serves 4
5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt
Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.
Potato Puree
From Gluten Free Girl and the Chef
Serves 4
5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives
Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.
Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.
Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.
Serves 4
5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives
Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.
Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.
Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.
Tuesday, September 18, 2012
Pesto
From our beloved Mark Bittman - How To Cook Everything
2 cups loosely packed basil leaves
2 cloves crushed garlic
2 tablespoons pine nuts
1/2 cup olive oil
1/2 cup grated parmesan
Salt to taste
Place in a food processor and process.
Use on fish or pasta or things that you want to taste delicious.
2 cups loosely packed basil leaves
2 cloves crushed garlic
2 tablespoons pine nuts
1/2 cup olive oil
1/2 cup grated parmesan
Salt to taste
Place in a food processor and process.
Use on fish or pasta or things that you want to taste delicious.
Monday, April 30, 2012
Chicken with Fresh Basil
Quick and Easy Thai by Nancie McDermott
3 Tb veg oil
1 Tb coarsely chopped garlic
1/2 c coarsely chopped onion
3/4 lb boneless chicken, coarsely ground or cut into bite-sized pieces
2 Tb fish sauce
1 Tb tamari
2 Tb water
2 tea sugar
2 Tb coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil, Asian basil, or Italian basil leaves or fresh mint leaves
1. Heat the oil in a large deep skillet over medium-high heat and then add teh garlic and onio9n. Toss well, and whne they begin to release their aroma, add teh chicken in generous pinches. Toss well, susing a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.
2. Add the fish sauce, soy sauce, water, and sugar and cook 2-3 minutes, tossing now and then, just until the meat is cooked and the seasoning form a thin, smooth sauce. Add the chilies and basil and toss well. Serve with rice.
3 Tb veg oil
1 Tb coarsely chopped garlic
1/2 c coarsely chopped onion
3/4 lb boneless chicken, coarsely ground or cut into bite-sized pieces
2 Tb fish sauce
1 Tb tamari
2 Tb water
2 tea sugar
2 Tb coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil, Asian basil, or Italian basil leaves or fresh mint leaves
1. Heat the oil in a large deep skillet over medium-high heat and then add teh garlic and onio9n. Toss well, and whne they begin to release their aroma, add teh chicken in generous pinches. Toss well, susing a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.
2. Add the fish sauce, soy sauce, water, and sugar and cook 2-3 minutes, tossing now and then, just until the meat is cooked and the seasoning form a thin, smooth sauce. Add the chilies and basil and toss well. Serve with rice.
Issahn-style Minced Pork Salad with Crunchy Rice and Fresh Mint
Quick and Easy Thai by Nancie McDermott
1 Tb raw long-grain rice
1 c chicken stock
1/2 lb coarsely ground pork or beef
3 Tb lime juice
2 Tb fish sauce
1-2 tea dried red chili flakes
1/2 tea sugar
A handful of fresh mint leaves
2 Tb thinly sliced shallots
2 heaping Tb thinly sliced green onions
Optional Accompaniments
Cabbage wedges or small lettuce leaf cups
Cucumber slices
5 green beans or 2 yard-long beans, cut into 3 inch lengths
1. Make roasted rice powder by toasting the raw rice in a small dry skillet over medium heat, stirring and tossing for 3-5 minutes, until it turns a wheaty golden brown. Tip out onto a plate, and then grind it to a coarse powder, using a spice grinder or mortar and pestle. Set aside.
2. Bring the chicken stock to a boil in a medium saucepan over high heat. Crumble in the meat and cook, turning and pressing to break up larger chunks. Cook the meat evenly, 1-2 minutes, until cooked through. Scoop meat into a medium bowl with about 1/4 c of the broth.
3. Add the roasted rice powder to the bowl along with the lime juice, fish sauce, chili flakes, and sugar and use your hands to mix everything well. Tear the mint leaves in half, add to the bowl along with the shallots and green onions and mix well. Mound the salad on a small, deep serving plater, juices and all. Serve with one or all accompaniments
1 Tb raw long-grain rice
1 c chicken stock
1/2 lb coarsely ground pork or beef
3 Tb lime juice
2 Tb fish sauce
1-2 tea dried red chili flakes
1/2 tea sugar
A handful of fresh mint leaves
2 Tb thinly sliced shallots
2 heaping Tb thinly sliced green onions
Optional Accompaniments
Cabbage wedges or small lettuce leaf cups
Cucumber slices
5 green beans or 2 yard-long beans, cut into 3 inch lengths
1. Make roasted rice powder by toasting the raw rice in a small dry skillet over medium heat, stirring and tossing for 3-5 minutes, until it turns a wheaty golden brown. Tip out onto a plate, and then grind it to a coarse powder, using a spice grinder or mortar and pestle. Set aside.
2. Bring the chicken stock to a boil in a medium saucepan over high heat. Crumble in the meat and cook, turning and pressing to break up larger chunks. Cook the meat evenly, 1-2 minutes, until cooked through. Scoop meat into a medium bowl with about 1/4 c of the broth.
3. Add the roasted rice powder to the bowl along with the lime juice, fish sauce, chili flakes, and sugar and use your hands to mix everything well. Tear the mint leaves in half, add to the bowl along with the shallots and green onions and mix well. Mound the salad on a small, deep serving plater, juices and all. Serve with one or all accompaniments
Grilled Salmon with Chili-lime Sauce
From Quick and Easy Thai by Nancie McDermott
Fish
3 Tb coarsely chopped garlic
3 Tb coarsely chopped fresh cilantro roots or stems and leaves
2 Tb fish sauce
1 Tb tamari
1/2 tea sugar
1/2 tea salt
1/2 tea freshly ground pepper
2 Tb veg oil
1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut, catfish or tilapia
Sauce
1/4 c fish sauce
3 Tb lime juice
2 Tb sugar
1 tea finely chopped garlic
1 tea finely chopped fresh hot green chilies
1 tea finely chopped fresh cilantro
1. To prepare the fish: In a workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly mooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets and toss to coat everything well. Set aside for 20-30 minutes, longer is fine, covered and refrigerated up to 1 day.
2. To make the sauce: Combine the fish sauce, lime juice, sugar and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.
3. Prepare a very hot grill. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot with the bowl of sauce on the side.
Fish
3 Tb coarsely chopped garlic
3 Tb coarsely chopped fresh cilantro roots or stems and leaves
2 Tb fish sauce
1 Tb tamari
1/2 tea sugar
1/2 tea salt
1/2 tea freshly ground pepper
2 Tb veg oil
1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut, catfish or tilapia
Sauce
1/4 c fish sauce
3 Tb lime juice
2 Tb sugar
1 tea finely chopped garlic
1 tea finely chopped fresh hot green chilies
1 tea finely chopped fresh cilantro
1. To prepare the fish: In a workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly mooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets and toss to coat everything well. Set aside for 20-30 minutes, longer is fine, covered and refrigerated up to 1 day.
2. To make the sauce: Combine the fish sauce, lime juice, sugar and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.
3. Prepare a very hot grill. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot with the bowl of sauce on the side.
Quick Red Curry with Tuna and Peas
From Quick and Easy Thai by Nancie McDermott
1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar
In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.
1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar
In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.
Spicy Tuna Salad with Chilies and Lime
From Quick and Easy Thai by Nancie McDermott
1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro
Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.
1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro
Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.
Shrimp with roasted chili paste and fresh basil
From Quick and Easy Thai by Nancie McDermott
3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper
1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.
2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.
3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper
1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.
2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.
GF Mac and Cheese
From Everyday Food May 2012
3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained
1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.
2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.
3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained
1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.
2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.
Wednesday, April 11, 2012
Massaged Kale Salad
1 large bunch Dinosaur Kale, remove stems and cut into 1/2 inch ribbons
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
Labels:
gluten free,
kale,
Salad,
Thanksgiving,
Vegan,
Vegetables,
Vegetarian
Paht Thai Noodles
From Quick & Easy Thai by Nancie McDermott
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
Monday, April 9, 2012
Spicy Cashew Salad
From Quick and Easy Thai by Nancie McDermott
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Sunday, April 1, 2012
Crab Cakes
From www.glutenfreegirl.com
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
Thursday, March 1, 2012
Mushroom Hot Pot
From Japanese Hot Pots by Tadashi Ono & Harris Salat
Serves 4
4 c dashi
1 c sake
1/2 c mirin
1/2 c soy sauce
1/2 lb napa cabbage, sliced
1/2 package firm tofu, cut into 4 pieces
1/2 lb shiitake mushrooms, stemmed
1/2 lb oyster mushrooms, trimmed and pulled apart
3 1/2 oz shimeji mushrooms, trimmed and pulled apart
7 oz enoki mushrooms, trimmed and pulled apart
1/2 lb spinach, stemmed
Shichimi togarashi, for accent
Prepare broth by combining the dashi, sake, mirin, and soy sauce in a bowl, reserve.
Add the cabbage and tofu to a hot pot and pour in the broth. Cover teh pot and bring it to a boiil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
Uncover the hot pot and add the mushrooms. Cover the pot and simmer for 5 minutes more. Uncover the pot, add the spinach, and simmer for 1 minute more.
Transfer the hot pot to the dining table. Serve the ingredients together with the broth, accenting with shichimi togarashi.
Suggeseted shime: soba (or rice)
Serves 4
4 c dashi
1 c sake
1/2 c mirin
1/2 c soy sauce
1/2 lb napa cabbage, sliced
1/2 package firm tofu, cut into 4 pieces
1/2 lb shiitake mushrooms, stemmed
1/2 lb oyster mushrooms, trimmed and pulled apart
3 1/2 oz shimeji mushrooms, trimmed and pulled apart
7 oz enoki mushrooms, trimmed and pulled apart
1/2 lb spinach, stemmed
Shichimi togarashi, for accent
Prepare broth by combining the dashi, sake, mirin, and soy sauce in a bowl, reserve.
Add the cabbage and tofu to a hot pot and pour in the broth. Cover teh pot and bring it to a boiil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
Uncover the hot pot and add the mushrooms. Cover the pot and simmer for 5 minutes more. Uncover the pot, add the spinach, and simmer for 1 minute more.
Transfer the hot pot to the dining table. Serve the ingredients together with the broth, accenting with shichimi togarashi.
Suggeseted shime: soba (or rice)
Shrimp and Mussels with Sofrito
From Everyday Food March 2012
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
Sofrito
From Everyday Food March 2012
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Wednesday, February 15, 2012
Quinoa and Kale Salad
Ingredients:
1 C Quinoa
1 bunch kale (lacinato or curly --- I also use swiss chard or any other hearty green if I don't have kale on hand)
Handful dried cherries, currants, or cranberries given a rough chop
For Vinaigrette (I don't really measure)
shallot (minced)
red wine vinegar
Mustard
Olive Oil
Salt
Simmer in covered pot 1 cup quinoa in 1 1/4 cup water until water is absorbed (this is less than the normal 2 cups because you don't want the quinoa mushy). Fluff with fork and remove lid to let quinoa begin to cool.
Meanwhile de-stem the kale and cut it into small strips (chiffonade) and wash in a salad spinner.
Make dressing by adding mustard, shallot, vinegar, and salt to a jar and shaking until mixed. Let sit for a few minutes, taste, and if all's well then add olive oil and shake again.
Combine quinoa, kale, chopped dried fruit in bowl and toss with dressing to taste!
I serve this at room temp, but it is still great cold the next day!
Labels:
gluten free,
kale,
Mediterranean,
Thanksgiving,
Vegan,
Vegetables,
Vegetarian
Monday, January 23, 2012
Falafel Patties
from the side of a Garbanzo Bean Flour bag (Bob's Redmill?)
makes 12 patties
1 c Garbanzo Bean Flour
1/2 tsp sea salt
1/4 tsp Baking Soda
1 tsp Parsley flakes
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp garlic granules
1/4 tsp onion powder
2 tsp lemon juice
1/2 c hot water
2 Tbsp olive oil
Combine all the dry ingredients in a bowl and blend thoroughly. Add teh lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on med-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches.
makes 12 patties
1 c Garbanzo Bean Flour
1/2 tsp sea salt
1/4 tsp Baking Soda
1 tsp Parsley flakes
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp garlic granules
1/4 tsp onion powder
2 tsp lemon juice
1/2 c hot water
2 Tbsp olive oil
Combine all the dry ingredients in a bowl and blend thoroughly. Add teh lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on med-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches.
Sunday, January 1, 2012
Kale with Walnuts
From Epicurious
3 lbs kale, stems and center ribs discarded
1 c chopped walnuts (3 1/2 oz)
3 Tb veg oil
2 garlic cloves, finely chopped
3 lbs kale, stems and center ribs discarded
1 c chopped walnuts (3 1/2 oz)
3 Tb veg oil
2 garlic cloves, finely chopped
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
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