gluten_free | Entries tagged with flavor: savory

I decided to get adventurous and try using my rice cooker like a slow cooker or instant pot. It turned out well! This is a red beans and rice recipe adapted to whatever I had at hand.

Prep Time: 20 minutes | Cook Time: 2 hr | 4 servings

( Read more... )

panisdead

This is less a recipe than a cooking method for oven-baked fish, although I am including a recipe as well. I believe the oven times and temperatures come from (but probably aren't unique to) my former neighbors.

Ingredients:

1 lb to 1 1/2 lb steelhead trout or salmon fillet

1 to 2 Tbsp mayonnaise, depending on the size of the fillet
tsp lemon juice
2 tsp squeeze-bottle garlic, or 2-3 cloves chopped
1/2 tsp salt
1/2 to 1 tsp smoked paprika

( Oven-Baked Steelhead Trout )

mific

I've never lived anywhere that had a gas cooktop so my attempts at wok stir fries have usually been woefully overcooked and just not quite right. But recently I discovered this very basic way to fake it. You can make it with meat, fish, or keep it vegetarian or vegan. I won't glorify this by calling it a recipe - it's more of a food hack, and I'm sure many people already do this.

( Read more... )

nerakrose

this recipe has been on my mind for a few days because I'm hankering for autumn (it's unseasonably warm where I am) and this is one of my favourite autumn/winter stews. the recipe comes from a cookbook I've since lost, I have a vague memory of it being labelled as a 'Greek lamb stew'.

( lamb stew with cinnamon and garlic )

jesse_the_k

Easy, quick high protein meal. My microwave is 1600 watts; see notes below on adjust timing for your microwave’s power.

Tools

Covered glass dish
Fork

Ingredients

approximately 120g (1/4 lb) frozen fish fillet (I use tilapia)
15ml (1 Tbs) tart liquid: tamari or vinegar or lemon juice or white wine
15ml (1 Tbs) fat: sesame oil or olive oil or butter

( zap and snack )

highlyeccentric

While in Geneva I figured out that Jack Monroe's Peach and Chickpea curry, if made with mango, sort of approximates the sweet chicken and mango curry that was the first Indian dish I actually liked and which is really hard to find. Jack's recipe, while a good workhorse, is definitely on the bland anglo curry side of things. Having obtained a jar of long-life mango slices recently, and being in the midst of making a multi-curry bonanza, I spliced Jack's recipe together with Madhur Jaffrey's "Chickpeas in a simple northern style".

( Diet and access notes )

( What you need and what you do with it )

I served this tonight with a red lentil and tomato dahl, a stir-fry of zuchhini and broccoli in a mildly spicy yoghurt sauce, and a not-particularly-good batch of Becky Excell's gluten-free naan bread, but i've eaten variations on the Jack Monroe one as a main dish (in which case, I often chuck green string beans in to round out the one-pot meal).

runpunkrun

Miyoko's European Style Plant Milk Butter, Salted: I'm really happy with this! It spreads nicely straight out of the refrigerator, melts easily on toasted bread, and tasted appropriate on the fake bagel I put it on, with no coconut flavor. It does, however, have a slightly funky smell which is particularly noticeable if you melt a significant amount for cooking or baking. This is because it's cultured, like a cheese. I can't say I like the smell, but I do like the results as it successfully replicates some of the tanginess of dairy.

This can be used as a 1:1 replacement for dairy butter in baking, and so I gave that a spin as well, with these chewy chocolate chip cookies from My Gluten-Free Kitchen. They were indeed chewy and baked up nicely, though they didn't brown as much as I expected. (I used Bob's 1-to-1 Baking Flour, and, as the recipes warns, it was good but not great. Kind of gritty, even with a 24 hour chillin' in the fridge. But the cookies were still pretty damned good so I made them again with America's Test Kitchen flour blend (yes it contains milk powder my life is complicated) and that solved the grittiness problem, but I think my fiddling with the butter/cream cheese ratio in order to use up all the fake cream cheese caused them to spread more than the first batch. They were still excellent, but thinner and more crispy. I will continue to experiment with this as I am nothing but dedicated to finding the perfect chocolate chip cookie.)

Back to Miyoko's butter, I also used it in some vegan chocolate cream cheese frosting, but I didn't let it warm up enough on the counter so it was kind of in shards in there rather than fully blended into the mix. My bad. The next time I made regular vegan cream cheese frosting and I thought I let the butter warm up more, but I had the same problem. So I just let the mixer run and eventually everything became fluffy and smooth, and it worked out great. The butter itself is kind of an uneasy lard color, but not so much that it makes a white frosting look off. I'm going to try it in a buttercream next.

This product is very easy to find in my area and also comes in unsalted. I buy it at my local Kroger analogue, but I've also seen it at Target and Trader Joe's, and of course all the fancy grocery stores carry it. It's one of those slabs of butter, a wide, flat rectangle, and must be refrigerated. When I ate dairy butter I always kept the stick I was using on the counter so this is something new for me. I'm also a bit wary of how long this plant butter will last before it...goes bad? Anyone have intelligence on this? I know it has an expiration date on it but fake dairy products always last longer than those numbers do.

I'll definitely keep buying this, and I'm excited to finally try some of those recipes I've been hoarding that call for butter, vegan or otherwise. Dinner rolls! Scones!! PIE CRUST????

Current Ingredients: Organic Coconut Oil, Organic Cultured Cashew Milk (Filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt.

highlyeccentric

This doesn't come out exactly like naan - looking at my Madhur Jaffery Vegetarian India cookbook which I've recently reclaimed, the texture might be closer to roti. Nevertheless it's delicious - not just because it's the first flatbread other than big shelf-stable lebanese breads or soft tacos that I've been able to eat for many years. My partner, who has a stack of frozen ready-to-heat roti in the freezer, will eat this instead.

I present to you an annotated & slightly tweaked recipe:

( Accessibility notes )

( What you need and what you do with it )

These are tasty but don't keep well. I suspect the wet dough keeps fine, though, so you could make a double batch and reserve more dough for later use.

Becky Excell is a white londoner with a Malaysian-English husband, so I'm very excited by "Quick and Easy Gluten-Free"'s prospects of offering me recipes that are made on things I can obtain in Sydney, use supermarket GF staples where sensible, and might actually cover some of the Aus-standard Asian restaurant and home cooking staples I can no longer eat. So far, however, I have just made naan several times.

mific

GF, low GI and lowish carb, Vegetarian, Vegan. Serves 4 if eaten with other dishes like rice, roti, naan or salad, or serves 2 if eaten by itself.

Ingredients:
Initial lentil cooking:
3/4 Cup Red Lentils (140g)
3.5 Cups water (800ml)
1 Teaspoon Turmeric
1/2 Teaspoon salt ( Read more... )

Big pot of yellow red green curry.

mific

A couple of veggie recipes I just had for dinner. These are portions for one, so expand as needed.

( Read more... )

mific

There are loads of bread alternatives out there for people eating keto, but what about noodles? I'm talking about noodles for Asian cooking, or for spaghetti, beef stroganoff, whatever.

So this is about konjac (also called shiratake) noodles - noodles made from the naturally occurring konjac yam (also called Devil's Tongue and you can see why!)

( Read more... )

jesse_the_k

This is a sweeter variation of my Rhubarb Ketchup recipe. It's delicious on fried things and also pancakes.

Makes 2 cups/48 dl in 40 minutes

Ingredients

330 g cranberries (doesn't matter if frozen or fresh)
60 g white sugar
1/8 tsp allspice
3/4 tsp ginger powder
60 ml port
60 ml apple cider vinegar
3 tsp cornstarch
1/2 tsp cold water
1/2 tsp balsamic vinegar

Tools

Large bowl
Medium saucepan
Immersion blender
Non-reactive vessel to blend in

( Let's Cook! )

mific

It's getting colder here, and often very wet, so I've been in the mood for curries. These are two I've made for years, that go well together.

serves 2

( Read more... )

Serve them together - the flavours are a nice contrast.

runpunkrun

Snyder's GF pretzels come in several shapes. I've tried both the mini pretzels and the pretzel sticks, but I prefer the sticks for structural and texture reasons. Both taste exactly as you'd expect from a bagged pretzel, right down to the slightly fishy aftertaste commercial pretzels sometimes have. I don't remember if the intensely starchy mouthfeel is also authentic to wheat-based pretzels, but they have that too.

If you want a crunchy, salty pretzel you can probably find in your nearest natural food store, these will do, and an opened bag stays fresh for weeks, so you don't have to snarf them all down in a matter of days unless you want to.

Current Ingredients: corn starch, potato starch, tapioca starch, palm oil, sodium carboxymethylcellulose, dextrose, salt, sunflower lecithin, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), yeast, citric acid, soda.

mific

Maybe not a traditional breakfast food, but frittatas are good any time!

This is a way to use up a bag of pre-cut coleslaw that you're worried is going to go off soon if it's not used - or if your coleslaw's super-fresh, it's just an easy way to make a frittata with no chopping.

Serves 2

( Read more... )

It's tasty, and contains actual vegetables!

I guess it'd be a bit expensive with egg prices in the US. They've increased here too and there's a shortage sometimes, but that's as the government recently brought in new laws here, banning battery (cage) hens. They've all got to be barn raised or free-range and some older businesses have decided to close, instead.

blood_of_tiamat

This recipe has become one of my go-to comfort foods over the past year, so I thought I would share it here. It's ideal for anyone with low energy/not enough spoons to do intensive cooking.

Easy Pressure Cooker Italian Pasta (Gluten- and Dairy-Free)
(aka "Pasta Bake!!!")

- 1 lb dry Tinkyada* GF pasta (penne, bow ties, macaroni, etc)
- 1 24 oz jar of favourite pasta sauce -OR- plain tomato sauce
- 2 tbsp olive oil
- 1 32 oz box of chicken or beef bone broth
- 1 lb ground turkey, beef, or chicken (can be frozen)
- 1 8 oz package of Italian sausage, sliced
- 1/2 cup parmesan, asiago, romano, or Field Roast Chao* DF cheese, shredded
- minced garlic to taste (6 cloves rec'd)
- several tbsp total (not each) of dried basil, oregano, marjoram, sage, garlic -OR- premixed Italian seasoning
- 1 8 oz package sliced fresh mushrooms (any variety)
- 1 chopped onion
- 1 chopped red bell pepper
- 1 tsp salt

Chop onion, garlic, pepper, and sausage.
Place all ingredients but the turkey in pressure cooker pot, making sure it's not more than 2/3 full (remember, pasta expands!). Mix well. Add liquid last to avoid sticking and burning.
Top with the ground meat. You can crumble it beforehand or not.
Set your pressure cooker to high and cook for 20 minutes with frozen meat, 15 with refrigerated meat.
Let the pressure release naturally for 20 min, then quick-release.
Break up the cooked meat into bite-sized pieces if need be. Top with extra cheese if desired.

Enjoy!

Serves 6-8

(original recipe by Midgelet, modifications by me)

( Helpful notes on this dish )

mific

I found a couple of mentions of this on the internet and tried it, but I have to say, with limited success.

The basic principle is simple: instead of flour-based pasta for the wrapper, you use a thin slice of cheese to make the dumpling wrapper.

( Read more... )

As mentioned, I had some technical difficulties with this recipe. It was hard to get the timing just right and it was fiddly trying to get the wrappers to stick and seal. You can put them back in the oven briefly to help with this, though.

On the plus side, they were delicious, as the cheese wrapper is tastier than a bland pasta one. But overall, I think they're probably a little too fiddly for me to bother with often, although making them probably gets easier with practice.

jesse_the_k

Prep 15 min
Cook ~ 50 minutes
4 servings

Modified from Helen’s recipe at https://scrummylane.com/greek-lemon-oregano-chicken-crispy-potatoes

Equipment

Lemon zester
Lemon juice squeezer
Large roasting pan at least 9" by 15" by 1"
Spatula
Meat thermometer

Ingredients

1000g skinless boneless chicken thighs (or breasts, or both)
800g potatoes halved into wedges [note 1]
2 Tbs/30ml olive for the pan
4 Tbs/60ml olive oil for the marinade
1 lemon zest & juice [note 2]
2 tsps/10ml each dried oregano & basil

( Let's have dinner )

Questions? Ask 'em!

mific

GF, Low Carb
Servings: 6 good serves.
This is a lower carb take on lasagne, but of course you can just use normal GF lasagne sheets and make a higher carb version. Note that it's lower carb, not low calorie!

( Read more... )

harmonic_tabby

I cannot remember where this recipe came from, likely some woman's magazine from the 80s 'cause I've been making it since the child was young (and his children are ready to start reproducing!). It's very tasty and filling despite the fact it's mostly canned vegetables. You're making a vegetable custard using the eggs and the corn starch from the creamed corn.

Ingredients:
2 eggs, beaten
2 cans cream style corn (15 oz)
1 can whole kernel corn (15 oz), drained
1 can black olives (15 oz), drained and sliced
1 can diced green chiles (4 oz)
8 ounces cheddar cheese, diced

( Instructions... )
I hope you enjoy this ode to corn!

mific

This is now my staple breakfast - it's very basic, and it's quick and easy, tasty, and low carb.

( Read more... )

mific

This is only slightly in the slow cooking category as the onions take an hour, but the injera bread takes two days to ferment, so...

Ethiopian Red Chicken Stew (Doro Wat)
Source: https://www.sbs.com.au/food/recipes/ethiopian-red-chicken-stew-doro-wat

( Read more... )
---
Injera is an unleavened GF bread, made from teff flour:

Source: https://www.sbs.com.au/food/recipes/ethiopian-bread-injera
( Read more... )

runpunkrun

I made Snixy Kitchen's Focaccia last week and it turned out really great. It looked just like the pictures and had a crispy outside (from basically being fried in oil) and a chewy (yet fluffy!) inside that's the closest I've come to real bread in a long time.

It uses yeast and psyllium seed husks instead of gums, but I substituted psyllium seed powder (by weight, 5 grams) because that's what I had and it seemed to work out fine, and, as a bonus, the dough came together near instantly instead of having to wait for the husks to suck up all that water. Warning: This bread does take about six hours to make, but four hours of that is sitting around time. It has to rise twice.

Before I put it in the oven, I sprinkled the top with kosher salt, garlic powder, and dried oregano, and gave it just a light drizzle of good olive oil since it was already drowning in it. Also it's salty, which I found delicious, but if you're averse you may want to reduce the amount of salt inside.

Next time I make this I think I'll put a parchment sling under it to get it out of the pan easier, and since I used a glass pan, it got pretty crispy on the edges so I might cut down on the initial 425°F cooking time so it's not quite as crispy.

We ate this with pasta and red sauce, and then I froze half of it for another meal. When we had split pea soup this week, I took out the bread to defrost on the counter, then wrapped it in aluminum foil and stuck it in the toaster oven at 300°F for twenty minutes and it was almost like new.

mific

Apropos of nothing, but I invented this recently and it's quick and very tasty. GF, Low Carb, Vegetarian. Serves 1.

( Read more... )

Fast and yummy.

runpunkrun

This ketchup is based on a recipe from Minimalist Baker, but I found the vinegar overpowering in that one (and I love vinegar) and the onion powder distracting. So I fiddled with it and hit upon this, which mimics your basic organic ketchups out there. It's sweet and savory, but not too much of either. It also holds together nicely without thickeners or gums.

Ingredients:

15 oz can tomato sauce (I use Muir Glen)
1/3 cup brown sugar (not packed, 40 grams)
1/4 cup white vinegar
1 tsp Worcestershire sauce
1 tsp fine salt
1/8 tsp garlic powder
1/8 tsp onion powder

( recipe )

Questions? Ask 'em!

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gluten-free eats

Active Entries

Page Summary

mific - Adventures with rice cookers: Rice, beans and sausage +6 comments
panisdead - Recipe: Oven-Baked Steelhead Trout +2 comments
mific - Super easy fake stir fry +2 comments
nerakrose - lamb stew with cinnamon and garlic +11 comments
jesse_the_k - Frozen Fish for One in the Microwave +3 comments
highlyeccentric - Improved Chickpea and Mango Curry +2 comments
runpunkrun - Product Review: Miyoko's European-Style Vegan Butter +2 comments
highlyeccentric - Becky Excell's gluten-free "speedy naan" +1 comment
mific - Spinach Lentil Curry +2 comments
mific - Veggie dinner
mific - Keto noodles - konjac or shiratake +5 comments
jesse_the_k - Versatile Cranberry Ketchup
mific - Veggie Curries +1 comment
runpunkrun - Product Review: Snyder's of Hanover Pretzels +5 comments
mific - Bagged coleslaw frittata +1 comment
blood_of_tiamat - Recipe: Easy Pressure Cooker Italian Pasta
mific - Pasta Analogue - Keto Tortellini/Ravioli +2 comments
jesse_the_k - Roasted Greek Lemon Chicken and Potatoes (Lower FODMAP) +6 comments
mific - Lower Carb Lasagne +3 comments
harmonic_tabby - Corn and olive casserole +1 comment
mific - Cheesy egg wraps +11 comments
mific - Doro Wat (Ethiopian chicken stew) served with Injera bread +2 comments
runpunkrun - Vegan Focaccia Bread from Snixy Kitchen +4 comments
mific - Cheesy Mushroom Wraps
runpunkrun - Recipe: Ketchup +6 comments

gluten-free eats

Entries tagged with flavor: savory

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Adventures with rice cookers: Rice, beans and sausage

Recipe: Oven-Baked Steelhead Trout

Super easy fake stir fry

lamb stew with cinnamon and garlic

Frozen Fish for One in the Microwave

Tools

Ingredients

Improved Chickpea and Mango Curry

Product Review: Miyoko's European-Style Vegan Butter

Becky Excell's gluten-free "speedy naan"

Spinach Lentil Curry

Veggie dinner

Keto noodles - konjac or shiratake

Versatile Cranberry Ketchup

Ingredients

Tools

Veggie Curries

Product Review: Snyder's of Hanover Pretzels

Bagged coleslaw frittata

Recipe: Easy Pressure Cooker Italian Pasta

Pasta Analogue - Keto Tortellini/Ravioli

Roasted Greek Lemon Chicken and Potatoes (Lower FODMAP)

Equipment

Ingredients

Lower Carb Lasagne

Corn and olive casserole

Cheesy egg wraps

Doro Wat (Ethiopian chicken stew) served with Injera bread

Vegan Focaccia Bread from Snixy Kitchen

Cheesy Mushroom Wraps

Recipe: Ketchup

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