highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
And not made from a recipe on the back of an instant rice packet!

Additional influences are:
  • Samin Nosrat's recipe for tahdig, which [personal profile] kayloulee made for me back in... 2018 maybe? Something like this one from the saltfatacidheat website, except there was parsley involved and also meat, unsure how much was from the cookbook and how much from K.
  • Budget Bytes curried cabbage
  • The "Nine-Spice roast vegetables with couscous" recipe in Campion and Curtis' In the Kitchen.

    Dietary and access notes )

    A general note on pilaf / tahdig: if you wash the rice thoroughly, and then put it in the oil-base and (unlike risotto) do not touch it, you should get a nice crispy layer (per Samin Nosrat) called Tahdig in Farsi. I've futzed around and this is easier to achieve with meat fats: fry your meat briefly, put it aside, cook the pilaf, and then sort of ... sow the meat into holes in the rice to finish cooking. But you CAN achieve it with vegetable oils, especially if you have enameled or stoneware pots. My ikea fryingpan does not do the job.

    What you need and what you do with it )

    Serves: eh... 2-3? 4 as a side?

    ALTERNATIVE to incorporating meat: works as a good base/side for a not-leftover meat dish (eg, tonight I made venison in red wine sauce with leftover pilaf).

    Honestly I'm not quite satisfied with the spice mix at the moment: it's pretty good with the saltiness of haloumi bit becomes bland if eaten alone. Sweet rather than smoked paprika, definitely; maybe a tiny dash of chili. Or just add salt? I never add salt, which is weird but also means that the most mundane restaurant soup entrée is exciting to me.
  • highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
    [personal profile] highlyeccentric
    I've always had trouble with the texture of savoury muffins, and the whole endeavour got a lot worse when I cut out gluten. I think I mentioned that problem here a while ago, and someone confirmed that muffin papers are a write-off, so I had another stab at it in the bare metal tins, and starting from a different base recipe. Success!

    The following is Modified from TheRecipeTinEats

    dietary and accessibility notes )

    What you need and what you do with it )
    mific: (Keto foods)
    [personal profile] mific

    This is a tasty wrap and I use it to roll up anything savoury, or even for desserts. It's a nifty recipe if you're cooking for one, fast and easy to make in a microwave and the simple quantities are easy to remember. Microwaving it like this means it's easier to get the shape and thickness right, and no risk of it sticking to a pan. But you can also cook it in a large frying pan on medium to low heat, again using a circle of baking paper as below to prevent sticking. If so, just cook it through thoroughly, don't try to turn it. 

    Time: 3 minutes | Cook Time: 1-2 minutes | Servings: 1 

    Read more... )
    mific: (Keto foods)
    [personal profile] mific
    This isn't paleo but I recently developed the recipe and wanted to share it.
     
    Prep Time: 5 min  | Cook Time: 25 min  | Servings: 9 buns
     
    mific: (Keto foods)
    [personal profile] mific
    This is good with any curry or Thai-type main dish. It's not really a rice dish, I know, but on a low carb eating plan you can't have rice so this is a tasty substitute if you like Asian flavours.
    Read more... )
    mific: (Veggies)
    [personal profile] mific
    I thought it’d be interesting to compare potato salad recipes. It’s seen as such an American dish now although it originally came from Germany I think. It’s a favourite dish for me, as I love spuds.

    I’m not doing the usual recipe structure as the ingredients vary a lot depending on what I have to hand.
    read more...  )

    How do you guys make potato salad? How different is it?
    mific: (Keto foods)
    [personal profile] mific
    Description: Sometimes I want a fast, simple and delicious treat, and these are a favourite. They're very tasty, muffin-like objects, but smaller, flatter, and a little crunchier. Simple to make and very moreish, good with soups or stews. If you make the simple ones with just cheese, no extras, they're also good with butter and jam, if you like cheese and jam. :)

    Prep Time: 5 min | Cook Time: 20 min | Servings: 9 small to medium savouries

    read more... )
    rosefox: A cheerful chef made out of ginger. (cooking)
    [personal profile] rosefox
    This recipe is adapted from The Non-Dairy Evolution Cookbook by Skye Michael Conroy, which is incredible, and anyone who's ever wanted to try making their own dairy alternatives should immediately get it. (Support a queer vegan self-published author!) The sauce is sort of halfway between the Golden Cheddar Sauce and the Sauce Fromage Blanc. It has a nutty flavor from the nutritional yeast and a tang from miso and vermouth; it's not gruyère, but it hits the same spot. Freshly grated nutmeg and fresh thyme complete this rich and flavorful dish.

    The sauce is definitely a sauce, with a creamy texture. If you want a gooey texture that's more like melted cheese, try increasing the tapioca flour.

    This can be made with any pure non-dairy milk that consists solely of a bean, nut, or grain and water—no thickeners, no sweeteners. I use Westsoy soy milk. For the wine, I use extra-dry vermouth; if you don't use alcohol in cooking, you can leave it out. I very strongly recommend using freshly grated nutmeg and fresh thyme rather than the stuff in a jar.

    In a 9" x 12" pan or large casserole dish, you should get about three layers of potatoes. Use an 8" or 9" square pan or 9" round pan for more layers.

    This quantity of ingredients makes enough for six to eight people.

    Ingredients

    2 lb Yukon Gold or other yellow or white potatoes
    water
    2 tsp salt
    1–2 tsp non-dairy butter or margarine
    freshly ground pepper
    grated nutmeg

    Sauce
    1.75 cup pure non-dairy milk
    .25 cup tapioca flour
    .25 cup nutritional yeast flakes
    .25 cup vegetable oil
    1 Tbsp mellow white miso paste
    1 Tbsp tomato paste
    .5 tsp fine sea salt or kosher salt, or more to taste
    2 Tbsp very dry white wine or sherry
    1 tsp minced fresh thyme leaves or .5 tsp dried
    grated nutmeg to taste

    Equipment and instructions )
    rosefox: A cheerful chef made out of ginger. (cooking)
    [personal profile] rosefox
    Ingredients

    5 lb russet potatoes
    2 smallish or 1.5 largeish white or yellow onions
    5 eggs
    2/3 cup gluten-free all-purpose flour
    salt and pepper
    canola, safflower, or peanut oil (NOT olive oil)

    Equipment and instructions )
    nerakrose: image of tomatoes and green stuff, with a white banner and the text ❤ food ❤. (food)
    [personal profile] nerakrose
    This is a recipe I modified from a non-gf recipe from a Danish food blogger, and then I halved it because the og recipe yielded about 30 crackers and I'm just one person and can't eat that many. It's my first time even attempting this kind of baking and I think my crackers came out ok. There are photos below the cut.

    Yield: about 12

    150g seeds
    25g oats
    1 tsp coarse salt
    1/2 tsp baking powder
    115g gf flour
    0,35 dl vegetable oil
    1 dl water
    rosemary to taste

    The rest of the recipe and photos )

    UPDATE )

    UPDATE 2 )
    mific: (Keto foods)
    [personal profile] mific

    I recently discovered this recipe for socca which is delicious and extremely easy to make. My modification from the traditional recipe is the egg, which adds protein to make it a meal, and makes the pancake bind together better. But you can just add more water and omit the egg entirely for traditional socca. It's great with Mediterranean flavoured mains as a side, or as a tasty snack or small meal. 

    This is for one dinner plate sized pancake. Multiply as needed. 

    Read more... )
    sonia: Quilted wall-hanging (Default)
    [personal profile] sonia
    I ran across this Greek rice recipe by Mina Stone when I happened to have long grain brown basmati rice and rainbow chard on hand, so I gave it a try and it turned out great. Of course I made other substitutions, see below.

    Ingredients
    6 cups (175 g) Swiss chard leaves, roughly chopped
    1 Tbsp olive oil
    1/2 tsp salt
    1 bunch fresh dill, roughly chopped (or dried dill, estimated 2 tsp)
    1 cup (200 g) long grain rice, rinsed
    1 lemon (or lemon-dill vinegar, which is what I had)

    recipe )
    mific: (Keto foods)
    [personal profile] mific
    I recently invented this recipe as I ran out of potatoes, and it's tasty - I've made it a couple of times now.

    Ingredients:
    1 cup potato flour
    1 cup grated cheese (I use a tasty cheddar style of cheese)
    3 tablespoons finely chopped chives or spring onions (or any onions)
    1 egg (or you can use an egg-equivalent, like flaxseed, or just more liquid as below, to bind it)
    salt and (ground black) pepper to taste
    chilli sauce to taste (optional - I use about 1/2 tsp. Or you can add a little chilli powder and/or paprika)
    a dash of cream, or milk, or water, for mixing

    2 T oil for frying

    Read more... )

    harmonic_tabby: (Default)
    [personal profile] harmonic_tabby
    The hubby brings home a butternut squash every other week, or so, during winter months and I cook it.  Just roasting gets a bit 'the same' so I try to mix it up by serving it savory with onions or sweet with apples and raisins.  And then yesterday I had a brainwave (or a reboot, who knows).  Secret is the sauce which I use for something completely different (see bonus recipe!). 

    Ingredients: you're gonna need
    a butternut squash
    an apple
    quarter cup of honey
    quarter cup of lemon juice

    Assembly instruction )

    We're eating the leftovers today with broasted pork loin from the crock pot and it might be even better the second time around. 


    Variations... )


    And where did I get the lemon/ honey sauce? I'm glad you asked.


    Bonus recipe!! )  


    Let me know what other variations you can think of (since I'm sure the hubby will be bringing another butternut home soon). 

    Tabs

    sonia: Quilted wall-hanging (Default)
    [personal profile] sonia
    This casserole has a lot of ingredients and takes a while to prepare, but it makes a lot of delicious food! You can also use it as turkey stuffing rather than baking it in a casserole dish.

    The recipe was given to me for a potluck dinner, not credited.

    Ingredients
    1/2 cup wild rice
    1 cup brown rice
    2 Tbsp olive oil
    1 med onion, chopped
    3/4 cup diced celery, about 1/4 inch pieces (or Fennel Bulb, diced)
    2 cups sliced crimini mushrooms
    1 med green apple, diced about 1/4 inch pieces
    4 med cloves garlic, minced
    1/2 cup chopped walnuts
    6 dried apricots, coarsely chopped
    1/2 cup raisins
    1/2 cup chopped fresh parsley
    2 TBS chopped fresh sage
    3 TBS chopped fresh thyme
    1/2 TBS fennel seeds
    1/2 cup + 1 TBS vegetable broth
    salt and black pepper to taste

    Recipe )
    harmonic_tabby: (Default)
    [personal profile] harmonic_tabby
    This recipe is an adaptation of a salad we enjoyed from the salad bar of a local pizza chain.  I managed to reproduce the effect, even if my recipe isn't the same as theirs.  I sliced up a batch this morning and thought y'all might enjoy it, too. 

    Ingredients:
    2 bell peppers
    1/2 red onion
    1 cup italian vinaigrette (I used gluten free Wish Bone Italian)
    2 ounces feta cheese, crumbled
    2 ounces sliced black olives (optional)

    Assemblage: )


    The secret revealed... )

    I took a picture and surprised myself!  the photo )


    Some options... )

    Hope you enjoy this summer recipe,
    Tabs



    rafiwinters: (chef)
    [personal profile] rafiwinters
    Hello gluten-free cooks! I just made this recipe:

    https://www.mamaknowsglutenfree.com/gluten-free-biscuits/

    It came out really well. It gives instructions for adapting to dairy-free and/or egg-free versions, also instructions on how to make your own buttermilk if you don't want to use dairy buttermilk or don't want to buy a lot and then not use it all. I used that method--a cup of lactose-free cow milk with a tablespoon of white vinegar.

    Sorry no photos of the finished product, but I highly recommend trying the recipe. I had to add a bit more milk after mixing the dry and wet ingredients.

    Instead of patting out the dough and making round biscuits, I scooped up large spoonfuls of the dough and just dropped them onto greased cookie sheets. Recipe claims 12 round biscuits. I had about 24 drop ones.
    mlravenwrites: Selma Blair posing with her cane, dress billowing out behind her dramatically. (selma blair cane vanity fair)
    [personal profile] mlravenwrites
    Based on Gluten Free Pull-Apart Dinner Rolls by My Gluten-Free Kitchen with modifications and input from my entire family.

    Ingredients

    • 1/3 c potato starch
    • 1/3 c tapioca starch
    • 1/2 c + 1/3 c sorghum flour
    • 1 1/4 c brown rice flour (superfine)
    • 1 1/2 tsp xanthan gum
    • 2 tsp SAF instant yeast
    • 1/4 c white sugar
    • 1 tsp table salt
    • 1 c lukewarm water (105-110 deg F)
    • 2 TBspn canola oil
    • 1 egg (ideally room-temperature)
    • 1 tsp unseasoned rice vinegar

    Recipe )

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