gluten_free | Entries tagged with task: cooking

makes 12–15 balls, 3–5 servings
prep 30 - cook 40

2 large eggs
1 lb ground turkey
1/2 c grated parmesan
1/2 c minced fresh parsley
1 c GF rolled oats
1 Tbs olive oil
1 Tbs tamari
2 Tbs red wine vinegar
1.5 Tbs ground basil
1 tsp salt
1/2 tsp ground mustard

( roll these babies )

mific

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 )

mific

For this recipe, I experimented with the cottage cheese ice cream recipe that went viral on tiktok.
GF, can be keto-friendly, gum-free

( Read more... )

mific

Continuing my small series of gum-free ice cream recipes. This one doesn't need an ice cream machine.
GF, keto-friendly.
Servings: 10 (1 scoop per serve)
Source: ketoserts

( Read more... )

mific

Ice creams, both commercial and many home made recipes, often have gums in them, so I'll be posting three that don't. This one is best made with an ice cream maker, but the next two don't need that. Treat all the flavourings as pretty much interchangeable between the recipes.

GF, Vegan, gum-free, dairy-free
Serves: 10 (1 scoop per serve)
Source - Gaz Oakley

( Read more... )

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).

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 Autumn in NZ and tamarillo season - my favourite stewed fruit. They came from South America and when I was a kid we called them tree tomatoes but later they were rebranded to sound classier. They grow well here and are cheap - not sure how common they are elsewhere?
This is how I make stewed tamarillos. It's a bit fussy but totally worth it. For the following I used 3 bags with about 6-8 per bag, so about 20 tamarillos.

( Read more... )

Delicious with ice cream or Greek yoghurt.

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.

sonia

A friend with a prolific Meyer lemon tree gave me a whole bag of lemons, so I decided to search the internet for a lemon curd recipe made with coconut milk. Along the way I also found a lemon bar recipe that has closer to the shortbread crust I remember, both from jessicainthekitchen.com. Recommended, and see notes.

Easy Vegan Lemon Bars

Easy Vegan Lemon Curd

Lemon Bar notes:
- The recipes call for Coconut Cream, not Milk, although you can take the solid part from a can of Coconut Milk and call it good. I happened to notice that Trader Joe's carries cans of Coconut Cream, so I got one to experiment with. Trader Joe's has inexpensive maple syrup, too.
- Turns out my square pan is 9x9 rather than 8x8. I looked at how much coverage I got from one crust recipe and promptly made another full recipe to cover the rest. I think it's supposed to be thinner than I made it (around 1/4 inch) but I would still have needed 1.5 recipes. I liked the thicker crust and it baked more quickly than I expected, starting to toast around the edges at 12 min.
- I had hazelnuts, not cashews, so I used those instead. Worked fine.
- I only had olive oil, no "neutral" oil. That worked better than I expected, but a neutral oil would be better.
- I used four lemons to get 1/2 cup of lemon juice. I took the zest from two lemons to pack a half-tsp, but that made the bars a little bitter. The zest from one lemon is plenty.
- I accidentally got rid of all my parchment paper when I moved. Fortunately the bars still came out of the pan easily. (You can cut them just fine when they're warm, despite the recipe's warnings.)
- I forgot I had gotten rid of my vanilla extract when I moved! An additional trip to Trader Joe's fixed that.

Lemon Curd notes:
Then I had half a can of coconut cream and more lemons, so I tried the lemon curd.
- The recipe sounds like you're stirring for a long time, but it went faster than I expected.
- I used tapioca starch instead of cornstarch, and it thickened some but not as much as I wanted, so I added another tbsp halfway through. This was not ideal for consistency but worked out ok.
- I have brown sugar. It turns the lemon curd darker than expected, but tastes great.
- It didn't have the consistency I wanted with 1/4 cup coconut cream, so I added another 1/4 cup. Yummy! And I was trying to use it up anyway.
- Tastes great over apples!

In summary, I modified the recipes a lot (as usual) and everything turned out fine. And I still have more lemons!

jesse_the_k

I’ve been benefiting from runpunkrun’s cookbook reviews since 2017. While Punk has reposted some here, I wanted to shine light on the others as well. These posts have taught me how to evaluate a cookbook as a tool.

Is the title accurate?
What measuring system does it rely on?
Do the instructions provide all the information needed?
Are there pictures to teach the reader what success looks like?
Is the timing information true?
Are there storage suggestions?
Will the index help the reader find what they’re after?

runpunkrun has reviewed so many! Two overview posts from 2018 give the big picture:

Forty cookbooks considered in February 2018

Various gluten-free cookbooks that aren't terrible

For now, here's a bunch of gluten-free cookbooks that aren't terrible but for whatever reasons don't fit my needs. If you're in the market, all of these are worth a look. I still have some of them checked out from the library—like the two almond books, My Paleo Patisserie, Pure Delicious, and Martins's Learning to Bake Allergen-Free—as they're worth having around as long as they're free.

Maybe one of these categories is you?

Basic

Almond-Based Eating

Self-Proclaimed Paleo

Gluten Free and Grain Free

Gluten Free and Milk Free

Gluten Free and Dairy Free

Gluten Free and Vegan

So You’ve Got a Ton of Food Allergies

Whole Grains, Whole Foods, Whole Raw Foods, Etc

All practical and useful. The March follow-up, on the other hand, made me cackle with glee like a drunken turkey:

Miscellaneous underperforming gluten-free cookbooks sorts another forty works in seven categories.

Require a custom flour blend

Require making your own flour

Call vaguely for “all-purpose gluten-free flour”

Don’t require custom flour blends but have other problems

Require moving into Bob’s Red Mill in order to have all the necessary ingredients on hand

Actually Contain Gluten

Too Goddamned Obnoxious to Deal With

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.

runpunkrun

This recipe is adapted from Cookie + Kate's oat waffles, which I've already shared here, but I've been fiddling with it to make something a bit lighter and not so oat-y, and I think I've got it. These waffles are light and fluffy on the inside and often crisp and golden brown on the outside, though your results may vary as mine inevitably do. The waffle iron is a fickle creature.

Ingredients:

2 cups oat flour (200 grams)
1/3 cup + 1 tablespoon cassava flour (56 grams)
4 tsp baking powder
1 tsp fine salt
1 cup apple juice or almond milk
1/2 cup + 2 tablespoons light oil (6 fl oz)
1/4 cup maple syrup
4 large eggs
1 tablespoon vanilla extract
1/2 tsp apple cider vinegar

( recipe )

Questions? Ask 'em!

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... )

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gluten-free eats

Active Entries

Page Summary

jesse_the_k - Turkey Meatballs
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
mific - Blackberry & Cottage Cheese Ice Cream +3 comments
mific - Gum-free Ice Cream: Keto Ice Cream - Blueberry Cream Cheese Yoghurt +2 comments
mific - Gum-free ice cream - Mango Passionfruit Vegan Ice Cream
highlyeccentric - Improved Chickpea and Mango Curry +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 - Stewed Tamarillos +6 comments
mific - Veggie Curries +1 comment
sonia - So many lemons! (Lemon Bar and Lemon Curd recipe links) +2 comments
jesse_the_k - How to read a cookbook: runpunkrun delivers helpful analysis and humor +2 comments
mific - Bagged coleslaw frittata +1 comment
runpunkrun - Recipe: Dairy-Free Oat Waffles + Blueberry Sauce
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

gluten-free eats

Entries tagged with task: cooking

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Turkey Meatballs

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

Blackberry & Cottage Cheese Ice Cream

Gum-free Ice Cream: Keto Ice Cream - Blueberry Cream Cheese Yoghurt

Gum-free ice cream - Mango Passionfruit Vegan Ice Cream

Improved Chickpea and Mango Curry

Becky Excell's gluten-free "speedy naan"

Spinach Lentil Curry

Veggie dinner

Keto noodles - konjac or shiratake

Versatile Cranberry Ketchup

Ingredients

Tools

Stewed Tamarillos

Veggie Curries

So many lemons! (Lemon Bar and Lemon Curd recipe links)

How to read a cookbook: runpunkrun delivers helpful analysis and humor

Bagged coleslaw frittata

Recipe: Dairy-Free Oat Waffles + Blueberry Sauce

Recipe: Easy Pressure Cooker Italian Pasta

Pasta Analogue - Keto Tortellini/Ravioli

Roasted Greek Lemon Chicken and Potatoes (Lower FODMAP)

Equipment

Ingredients

Lower Carb Lasagne

Profile

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