gluten_free | Entries tagged with task: cooking

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... )

panisdead

Natalie Perry's The Big Book of Paleo Slow Cooking is my go-to crockpot cookbook. (That link will take you to her website and an Amazon link for the books). I generally annotate recipes after I make them--comments like "easy, everybody ate it," "sub green beans for zucchini," or "way too much prep." Flipping through this book, I see a lot of "good" comments, with a healthy dose of "good!!" I find getting the spice ratio correct to be one of the larger factors in a successful crockpot recipe, so the exclamation points say that at least for my tastes, Perry usually gets the spices right.

( Review: The Big Book of Paleo Slow Cooking )

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!

mific

Christmas dinners in NZ's summer are often in a "more the merrier" spirit, combining totally inappropriate roast meals and hot Christmas pudding with salads, cold ham, strawberries and pavlovas. A seasonal favourite of mine is trifle, but trifle can be boring unless you tart it up a bit. This is a simple and delicious recipe, followed by a similar low carb version.

( Read more... )

mific

Keto-Friendly recs:

Here are some Keto-friendly sites and a product, that I like for desserts. Not all the recipes are specifically labeled as GF but keto-friendly stuff usually is GF, so most of these recipes will be okay. Ketosert's flourless ones, especially, but most of these are very much not dairy or egg-free.

Keto upgrade - the chef here used to be a restaurant pastry chef and she uses her skills to adapt recipes to be both keto-friendly and maximally yummy. But note that she sometimes uses added wheat gluten in recipes, so avoid those.

Ketoserts is an old favourite whose vids are nicely brief, with soothing music and reasonably simple recipes. The channel is all baking, much of which is cakes, cookies, etc. Also, watch out for recipes with added wheat gluten.

Horley's low-carb protein 33 bars - I'm able to get these through my online grocery delivery, and they should be available elsewhere I imagine. They're all GF. My fave is the salted banana caramel one but they're all good for a treat or "dessert". They make me feel like Rodney McKay snatching a power bar in a crisis to stave off hypoglycaemia!

Also, a good way to have keto-friendly strawberries is to dip them in low-carb maple flavoured syrup (sorry, Rodney!). I use Queen sugar-free maple flavoured syrup which is available in Aussie and NZ, and another brand option is Lakanto monkfruit-sweetened maple flavored syrup. Both brands taste the same to me and go well with slightly tart strawbs. Add some whipped cream, if you want. These syrups are also excellent on pancakes.

Non-Keto recs:

Brian Lagerstrom isn't a GF chef, but he does great recipes with a chef's expertise that are aimed at home cooking, and some of them are easily made GF by using GF graham-type crackers/biscuits and GF flour. Like this cheesecake one, or his pumpkin (squash) pie. And his mango rice pudding is both utterly delicious and completely GF.

Another fave presenter is Adam Ragusea but he also isn't focusing on GF so you'd have to adapt the recipes with GF flour. His no-torch creme brulee is fully GF though, and fairly easy to make. His hot chocolate with honey marshmallows is also GF, as is his macaroons recipe (note that there's a lot of excited shouting as he challenges "perfect macaroon" notions). Also he has a good home-made ice cream recipe that is of course GF and only requires lots of ice and a hand mixer.

mific

GF, low carb, Servings: 4

( Read more... )

panisdead

I had A LOT of bagged frozen spinach and half-and-half to use up following a grocery store mix-up. I made creamed spinach using the Healthy Recipes blog recipe as a jumping off point and modifying a fair amount. Modifications under the cut.

( Creamed Spinach (from frozen) )

Notes:

The most time-consuming part of this recipe is thawing and draining/squeezing the spinach. After that, it's at most ten minutes to put together. I was surprised by the nutmeg, but it seemed to bring out the butter flavor and I would include it again. I liked this recipe and will make it a second time to use up ingredients, but I did find this round to be a little too rich. I'll probably decrease either the butter or the amount of half-and-half I include next time.

mific

Both cooling and hot!
( Read more... )

mific

I guess this is a full meal if we're talking lunch or breakfast. I found an interesting video recipe on Youtube for buckwheat crepes. Buckwheat isn't wheat at all and has no gluten and these look delicious and crispy. They're not low carb (each crepe contains around 15-20 g of carbs) but buckwheat's got a lot of nutritional value and a lowish GI. Here's some info about it. (CW for focus on nutrition and health). Buckwheat flour should be fairly easy to get hold of from specialty flour places or health stores.

( Read more... )

Anyway, these look nicely crispy, as long as you get them thin enough. And I bet they'd freeze really well in their parcooked state, for a quickly finished meal.

mific

These were mostly taken from a tumblr post about soups, then I followed all the links and these were the ones that worked and weren't behind a paywall. Haven't tried any yet but they look yummy - peanut gallery comments are mine. (Also, a reminder about how useful the Paprika app - for pc or mobile - is to save recipes like these.)

Soups for autumn!

https://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/
https://food52.com/recipes/37310-thai-coconut-shrimp-noodle-soup
https://www.bonappetit.com/recipe/chicken-khao-soi (sub the egg noodles with GF noodles)
https://href.li/?https://www.bonappetit.com/recipe/tom-kha-gai-chicken-coconut-soup
https://www.copymethat.com/r/gU8S0aO3T/nigella-lawsons-cold-cure-soup/ (directions behind paywall. Suggest: saute veggies and spices, then add chicken, then add the rest and liquid and simmer well)
https://us.kiwilimon.com/recipe/soups/xochitl-soup (you may only get a couple cracks at this site before hitting a paywall, so copy it. Also it pimps a bottled water brand that sounds hilariously like holy water)
https://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/ (garlic soup with moar garlic)
https://www.kcet.org/food-discovery/food/weekend-recipe-cauliflower-soup
https://smittenkitchen.com/2008/11/veselkas-cabbage-soup/ (pork butt, heh)
https://href.li/?https://www.bonappetit.com/story/how-to-make-vietnamese-canh
https://food52.com/recipes/78588-instant-pot-coconut-shrimp-soup-tom-kha
https://food52.com/recipes/24592-marcella-s-broccoli-and-potato-soup
https://food52.com/recipes/84450-best-instant-pot-soto-ayam-recipe
https://href.li/?https://www.seriouseats.com/30-minute-pressure-cooker-pho-ga-recipe
https://www.bonappetit.com/recipe/spicy-kimchi-miso-soup (also hit a paywall here after opening the link a few times, but you can still add them to Paprika even with the paywall notice)
https://food52.com/recipes/78589-instant-pot-kimchi-beef-stew-kimchi-jjigae (might need to check your gochujang is GF)
https://www.bonappetit.com/recipe/hammy-chickpea-soup
https://www.saveur.com/yucatecan-turkey-soup-with-lime-recipe/
https://food52.com/recipes/75069-instant-pot-indian-tomato-coconut-soup
https://www.halfbakedharvest.com/instant-pot-pesto-zuppa-toscana/
https://alexandracooks.com/2018/11/03/cream-of-celery-soup-with-walnut-currant-salsa/ (without the bread bowls)

To help with mod tagging: if adapting according to my notes these are all GF, many qualify as keto-friendly, many are egg-free, most are dairy-free, most are nut-free. But they vary and you need to read the actual ingredients.

mific

I recently made this from scratch, as I can make it keto whereas store-bought versions locally have more carbs (they add stuff like cornstarch and chickpeas). It's delicious and warming for autumn with a touch of chilli! The following is from trial and error and adapted from the Jamie Oliver recipe, combined with another version. It's a great alternative to hummus as aubergines are low carb, unlike chickpeas. I had to wait awhile to try this as supply chain issues meant I had difficulty getting hold of aubergines.

( Read more... )

inky_magpie

I just got an air fryer (well, Boyfriend did and I want to play with it) but I don't really know what works best with it and would like some ideas. It's a smaller model, so things like whole chickens or pizzas are right out :)

What are your favorite recipes? are there any tips and tricks to GF cooking in one?

Thanks!

mific

I’ve been trying out green banana flour. It’s not hard to get – I did a search and was able to find a local company who make it here and mailorder it. A similar search located several US options, including the dreaded Amazon. As well as being GF, green banana flour’s got potassium, magnesium, zinc, resistant starch, fibre, and other goodies. It only tastes faintly banana-like, and less so when cooked. I like it for breakfast pancakes, and it’s my go-to flour these days for dusting fish and making batter, as well. It's reasonably keto-friendly, as most of the starch is resistant starch so not absorbed.

Pancakes for 1 hungry person( Read more... )

jesse_the_k

It's another raw recipe! I refined this from many web searches. Some mentioned a 15% vinegar (three times as sour as standard US) which is why I added the sour salt (on hand for hot and sour soup).

Ingredients

1 English cucumber
1 Tbsp finely chopped fresh herbs
2 Tbsp white sugar
4 Tbsp white vinegar
1/8 tsp sour salt (citric acid)
1 Tbs (to taste) kosher salt

( let's make 'em )

mific

I've been trying to eat more veggies and this is one solution. It's tasty and very fast to make, especially if you use a pre-cut bag of coleslaw mix. But those tend to go off faster so I'm slicing up my own veggies a bit more these days.

( Read more... )

Anyway, it might sound like an odd mix of flavours, but it works.

jesse_the_k

for our March prompt, raw

prep time: 2 minutes (and then you have to cut up the veg)

Combine equal volumes miso and peanut butter. Stir in rice wine vinegar by spoonful until the mixture is soft enough to dip.

Good dipping partners (preferably bias-cut):

carrots
celery
apples
daikon radishes
zucchini (courgette)
cucumbers

This makes a good traveling snacker for the car, as it doesn't need refrigeration.

( What even is miso? )

panisdead

This is an easy dish with at most four ingredients. My family uses it as a side dish; I dump whatever the protein of the day is on top of it and use it as a starch. Paleo-compliant as written.

( Sauteed Carrots )

panisdead

I consider this recipe quick because if you use pre-cut or shaved sprouts, the dish can be prepped in the time it takes the oven to preheat. It's a one-dish meal, and you can add a starch alongside or not. I believe I originally got it from a Central Market recipe handout. Paleo-compliant as written.

( Roasted Brussels Sprouts with Sausage )

rosefox

I could have sworn I'd posted this before, but maybe not! I'm sneaking it in for the last days of the comfort food prompt. We make it every winter, and it's so warm and nourishing and good.

The quantities here make about two gallons of chili. Do not double this recipe, even when cooking to fill the freezer. Two gallons is a lot! Make sure you have a big enough pot, or reduce the recipe as needed.

I'd put the heat rating at about 1.5 chili peppers out of 5. You can adjust the heat level by changing the quantities of jalapeño, red pepper flakes, or urfa biber (a smoky Turkish pepper). If you don't happen to have urfa biber handy (though you should because it's delicious), you can omit it, or add more red pepper flakes instead.

If you don't eat pork, you can make this with turkey bacon, but you'll need to add some oil to make up for the loss of the bacon fat.

Ingredients

1 pound bacon, cut into 1/2-inch pieces
4 medium or 3 large red onions, chopped fine
2 red bell peppers, cut into 1/2-inch cubes
3–4 jalapeño peppers, chopped fine
1/2 cup chili powder
2 Tbps ground cumin
4 tsp ground coriander
2 tsp red pepper flakes
1 tsp urfa biber
2 teaspoons dried oregano, or 2 Tbsp minced fresh oregano
3–4 Tbsp lime juice
4 pounds ground turkey or beef
4 cans (16 ounces each) black beans, drained and rinsed
3 cans (28 ounces each) crushed tomatoes (ideally fire-roasted, but any will do)

Garnishes (put here so you remember to add them to your shopping list): lime wedges, shredded cheese, sour cream, guacamole, chips, etc.

( Instructions )

Current Mood: full

rosefox

This is a cliché of the weeknight dinner. Coat some stuff with oil, put it on a pan, put it in the oven, 40 minutes later you have dinner. I made it with pre-prepped vegetables and the most time-consuming part was mixing the herbs into the oil. Really hard to beat.

The key to sheet-pan cooking is the knowledge that the center of the pan won't get as hot as the edges. Putting dark meat and sturdy vegetables at the edge, and white meat and more delicate vegetables at the center, makes everything come out perfectly together.

The original recipe from Cook's Country suggests Brussels sprouts, red potatoes, and shallots; I made it with broccoli, cauliflower, carrots, and russet potatoes. The recipe calls for a mix of chicken thighs, breasts, and drumsticks; I made it with all thighs. The recipe recommends mincing fresh rosemary and thyme; I used a dried herb blend. It's a sheet-pan dinner and there are very few rules. Do what makes your family happy.

Kitchen wizard J. Kenji López-Alt swears by peanut oil for roasting chicken. It makes the crispest and best chicken skin. If you need to work around a peanut allergy, canola oil is fine, but if you don't, try peanut oil. You'll never look back. However, it's too heavy for the vegetables and makes them greasy, so I use canola for those.

Ingredients

1 pound potatoes, scrubbed (not peeled) and cut into 1-inch chunks
2 pounds roastable vegetables (brassicas, root vegetables, alliums), cut to about the size of a Brussels sprout or baby carrot
3 pounds bone-in skin-on chicken thighs, breasts, and/or drumsticks
1 Tbsp canola oil
2 Tbsp peanut oil
4 tsp + 2 tsp dried herbs (a standard Italian seasoning blend works well) or chopped fresh herbs
salt and freshly ground black pepper

Equipment

Cutting board and chef's knife
Measuring spoons
Small mixing bowl
Large mixing bowl and wooden spoon
Silicone brush
Oven
Sheet pan (liner optional)

( Instructions )

Current Mood: full

rosefox

I started making my own chicken stock during the pandemic and will never buy boxed again. The Instant Pot makes it easy. Roast some stuff, put it in water, put it under pressure for three hours, and you have liquid gold. I find the root vegetables add a wonderful rich sweetness that makes this stock very suitable for chicken soup, winter stews, or drinking by the cup.

The secret to this flavorful stock is to spend a whole chicken on it, or the equivalent in skin-on bone-in chicken parts. A mix of wings and legs works well. I buy several pounds at a time of whatever's on sale and freeze it until I'm ready to make a batch.

These measurements are for an 8-quart Instant Pot. Reduce quantities proportionately for a smaller Instant Pot. If you make a lot of stock, I recommend investing in a large Instant Pot, three OXO Good Grips 4-Cup Fat Separators, and a Chef's Planet #130 Multipurpose Filter Funnel Set.

Ingredients

3–4 pounds skin-on chicken parts with plenty of meat (1 whole chicken cut into parts is ideal)
1 carcass from a roast or rotisserie chicken (optional)
1 small clove garlic (really, just one)
1/2 pound carrots
1 celery root (can substitute 3–4 stalks celery)
2 parsnips
1 sweet yellow onion
canola oil or peanut oil (I prefer peanut for the flavor it gives while roasting, but use canola if there are peanut allergy concerns)
1 tsp whole peppercorns
1/2 tsp salt
10 cups water

Equipment

8-quart Instant Pot, ideally with stainless steel liner and strainer basket
Large mixing bowl
Oven
2 sheet pans, with optional silicone sheet pan liners
Fine mesh strainer
Fat separator (optional)

( Instructions )

Current Mood: full

rosefox

This is pure wintertime comfort food, savory and warming, and it makes your house smells amazing. It's also pretty quick and easy to make, and adapts well to any veg you have lying around; we've made it with green beans and mushrooms, and some recipes call for sweet potato. Just divide the veg into "takes 10 minutes to cook" (goes in with/instead of the potato), "takes 5 minutes to cook" (goes in with the chicken), and "barely needs to cook" (goes in with/instead of the bell pepper). You can also omit the potato and put in noodles instead. Whatever! It's flexible.

If you don't have lemongrass or kaffir lime leaves, add more lime juice to compensate.

The curry paste is more for flavor than heat. My six-year-old scarfed several bowls of this and begged for more. If you want it spicier, increase the curry, add a bit of chili oil or some sliced fresh chili peppers, or throw in a few dried chili peppers while it's simmering.

The quality of the broth has a significant effect on the flavor of the soup. Homemade stock is ideal.

Ingredients

1 Tbsp canola oil
1/2 sweet yellow onion, sliced very thin
2 Tbsp red curry paste
1 large piece fresh ginger, peeled and cut into small slices
1 Tbsp minced fresh lemongrass (reserve stalks)
6 Tbsp minced cilantro, divided
30 oz full-fat coconut milk
4 cups low-salt chicken broth
4 tsp GF fish sauce (or 2 tsp GF oyster sauce + 2 tsp GF soy sauce or liquid aminos), divided
2 kaffir lime leaves
1/2 pound red or russet potatoes, cut into 1-inch cubes
1 pound boneless skinless chicken breast, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 red bell pepper, sliced thinly
2 Tbsp lime juice (from 2–3 limes)

( Instructions )

Current Mood: pleased

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gluten-free eats

gluten-free eats

Entries tagged with task: cooking

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Corn and olive casserole

Cheesy egg wraps

Doro Wat (Ethiopian chicken stew) served with Injera bread

Book Review: The Big Book of Paleo Slow Cooking, by Natalie Perry

Cheesy Mushroom Wraps

Recipe: Ketchup

Amaretto Berry Trifle

Dessert recs: Youtubers, and a few product recs

Spicy and Tangy Brussel Sprouts

Creamed Spinach

Spicy Korean Cucumber Salad

Galettes - buckwheat crepes

Seasonal foods - souup!

Babaganoush

Air Fryer

My new breakfast fave - green banana flour pancakes

Quick-Pickle Pressed Cucumbers

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Quick and dirty cabbage salad

Miso, Peanut Butter & Raw Veg Make Savory Snackers

Sauteed Carrots

Roasted Brussels Sprouts with Sausage

Black bean chili

Sheet-pan chicken and vegetables

Instant Pot chicken root vegetable stock

Tom kha gai (Thai coconut curry chicken soup)

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