gluten_free | Entries tagged with task: cooking

This is basically a half order of my Greek Chicken, Lemon, and Rice Soup only in the Instant Pot and without the lemon. It makes a fast and delicious chicken soup with not a lot of work.

Ingredients:

2 tablespoons olive oil (optional)
1/2 yellow onion, diced (~1/2 cup)
3 cloves garlic, minced (~2 tablespoons)
1 bone-in, skin-on chicken breast (~2 lbs, if it's small, you can use two)
8 cups chicken broth
3 stalks celery, diced
3 carrots, diced
1/2 cup fresh Italian parsley, chopped
3/4 cup uncooked long grain white rice (I use jasmine)
Kosher salt and black pepper to taste

( recipe )

Questions? Ask 'em!

sonia

Inspired by

jesse_the_k's Flat Bread recipe and a surplus of ripe bananas, I made a variation of Bojon Gourmet's Sorghum Pancakes that came out well. I replaced the buttermilk with banana + water + vinegar, and they came out fluffy and tasty.

Time
Prep: 10 min. Cook: 20 min.

Tools
Sturdy frying pan. Cast iron is good. Start pre-heating before the batter is ready.
4 cup Pyrex measuring cup is convenient for wet ingredients.

Dry Ingredients
3/4 cup (90 g) sorghum flour (or try millet or oat flour by weight)
1/2 cup (75 g) rice flour (or other GF flour. I used brown rice flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon (added because I was finishing off the jar)

Wet Ingredients
1 medium ripe banana, mashed + enough water to bring up to 1 cup
1 Tablespoon vinegar (see Note)
1 large egg
1 Tablespoon (15 ml) maple syrup, plus more for serving
1 teaspoon vanilla extract

3 Tablespoons sunflower oil (or other neutral oil)

neutral high-heat vegetable oil (such as sunflower), for cooking

( Recipe )

mific

I've been making this for a while and it's become my favourite dessert, mixed with Greek yoghurt and a little cream, plus sweetener to taste. It's far less posh than the title I invented for it, almost more of a life hack than an actual recipe, but for what it's worth, here goes. I make it as it's relatively low carb and keto-friendly, and as berries and fibre are best for me, but you can of course un-keto it by using sugar.
( Read more... )

jesse_the_k

This is a technique more than a single recipe: variations keep my lunch amusing and are listed at the bottom. Although I generally cook by weight, for this pancake, volume is crucial.

Prep 5 minutes** • Cook 9 minutes

Serves 1 as a meal, or 2 as a side dish

( Eggs + squishy cooked veg + GF flour )

Happy to answer questions!

jesse_the_k

Six servings • Prep 15 minutes • Cook 30–45 minutes

( lots of ingredients and method )

( hero picture )

sonia

See Haroset (Ashkenazi) for more about how haroset is used for Passover. Here's a Sephardic version (via New Seasons), with the same wine, walnuts, honey, and cinnamon, but different fruit ingredients.

1/2 cup marcona almonds (available in cheese dept)
1 cup toasted walnuts
1/2 cup dried apricots
1 cup dried cherries
1 cup pitted dates
3 Tbsp honey
1 cup moscato wine (or other sweet wine)
2 tsp fresh orange zest
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp cayenne

( recipe )

sonia

In honor of our Holiday prompt. Haroset is traditionally made for Passover in April. It is said to symbolize the mortar used between the bricks the Jews in Egypt were forced to make. It is so sweet and delicious that the association has never quite made sense to me.

This is my mother's recipe, as handed down from her German-Jewish parents. She also makes it sometimes for Rosh Hashanah, the Jewish New Year in September, when we traditionally eat sliced apples with honey for a sweet new year.

The Ashkenazi Jews (mostly from Eastern Europe, Yiddish-speaking) use recipes similar to this one. Sephardic Jews (mostly from Spain, Ladino-speaking), make a different version with a lot of chopped dried fruit (which seems more like mortar, now that I think about it).

2 tart apples, peeled, cored, and grated (we use Gala or Fuji)
1/4 teaspoon cinnamon
nutmeg, allspice, clove to taste
1 Tbsp wine (we use dry Marsala)(sweet red Passover wine is traditional)
1/2 cup walnuts, chopped
1 tsp honey

( recipe )

mific

I've checked out several Youtube vids and all these look good - however, we don't do Thanksgiving where I live so I have no idea if these are "traditional" or not. I guess GF etc. variants are allowed to be a bit different, anyway.

Mini GF pumpkin pies (printable recipe here)

GF Chestnut cake (printable recipe here)

GF and paleo Pecan pie (printable recipe here)

GF Chocolate Fudge pie (with keto option) (printable recipe here)

GF Cornbread and ground turkey stuffing (printable recipe here) (from Muhammad Ali's daughter!) :)

Several Thanksgiving GF recipes (roast turkey, turkey gravy, orange cranberry sauce, devilled eggs, crispy fried onions, green bean casserole, garlic mashed cauliflower, bacon Brussel sprouts, blueberry grunt dessert) (Printable recipes here)

Four GF holiday recipes (apple crumble, cornmeal jalapeno cheese balls, fried battered onion rings, wild rice ground beef veggie bake)

panisdead

If mayonnaise is the type of item you care to make yourself, this is my favorite of the recipes I've tried. It's from Melissa Joulwan's Well Fed: Paleo Recipes for People Who Love to Eat. I recommend all her cookbooks, although I find this one and Well Fed Weeknights the most useful.

( Olive Oil Mayo )

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

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.

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

This is the traditional made-in-saucepan type, not a baked pudding. A nostalgic comfort-food blast from the past, for me. :). Prep Time: 5 min | Cook Time: 50 min

( Read more... )

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... )

jesse_the_k

A friend’s garden yielded many stalks of rhubarb. Search taught me that Yorkshire UK is the tip of the rhubarb triangle and I experimented from there.

Ingredients

860g (large bunch) rhubarb stalks
140g white granulated sugar
25ml (5 tsp) ginger powder
5ml (1 tsp) cumin powder
1ml (1/4 tsp) clove powder
60 ml (1/4 cup) apple cider vinegar
60 ml (1/4 cup) red port

Ketchup is easy and fun!

( let’s do it )

sonia

I ran across this Gluten-Free Coconut and Tropical Peach Mochi Desserts tutorial by Sasha Kim when I was looking for peach recipes. It turned out well enough that I bought more peaches!

I highly recommend Sasha Kim's tutorial, complete with pictures, but I'm repeating the recipe here so it's compact enough to print out and bring to the kitchen.

Filling Ingredients
2 ripe peaches (1 to 1 1/2 cups), skins removed and cut into large chunks
1/4 cup apricot-pineapple preserves (plain apricot worked fine)
1 packet (1 Tbsp) gelatin powder

Rice Dough Ingredients
1 2/3 cup sweet rice flour, also called glutinous rice flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 2/3 cup coconut milk, or a 14 oz can
Cornstarch (or other starch) for work surface
Sweetened coconut flakes, processed until finely chopped

( recipe )

rosefox

I'd planned to make lasagna, but the store was out of GF lasagna noodles, so I improvised a pasta bake instead. It came out really well! It's dairy-free because that's how my household rolls, and I included recommendations for brands of vegan ricotta and mozzarella but it would work just fine with regular cheese too. If you use vegan sausage, it's vegan. You can also substitute ready-made pasta sauce for the quick homemade version we do. Very flexible and adaptable recipe. The only thing I'd note is that you really need corn, rice, or quinoa pasta for this. Lentil or bean pasta won't work nearly as well.

Bonus recipe for cashew ricotta: Soak raw, unsalted cashews for four hours, pour out the water, put the cashews in your food processor (not the blender!), and drizzle in fresh cold water as you process them until the texture becomes creamy and ricotta-like. Add salt to taste. When I use it for lasagna, I process in fresh basil and nutmeg.

Bonus recipe for melted soy ~mozzarella: 7:1:2 proportion of pure soy milk (no thickeners), vegetable oil, and tapioca flour, plus miso paste to taste (depending on how tangy/salty you want it). Whisk ingredients together and pour into a nonstick pan. Heat over medium-low heat, stirring constantly with a flexible spatula, until the mixture thickens, curdles, and becomes a single gooey mass. Immediately pour over pizza or pasta. For a dish this size, I'd probably use 7 Tbsp soy milk, 1 Tbsp oil, 2 Tbsp (or 1/8 cup) tapioca flour, and 1.5 tsp miso paste, which would make about half a cup of melted cheese.

Ingredients

12 oz Barilla or other corn/rice GF pasta
28 oz crushed tomatoes and your choice of herbs, spices, olive oil, etc. (or ready-made sauce)
10 oz sweet Italian sausage, raw or pre-cooked
8 oz Kite Hill ricotta (or homemade cashew ricotta)
2 Miyoko's Kitchen mozzarellas (or 16 oz pre-shredded vegan mozzarella, or homemade soy mozz)
Several handfuls of baby spinach or chopped adult spinach

Equipment

Oven
Stove with two burners
Can opener
Two pots
A pan if you're browning raw sausage; a cutting board and knife if you're chopping up cooked sausage
Wooden spoons
9" x 13" baking dish
Aluminum foil
Rubber or silicone spatula

( Directions )

Current Mood: full

sonia

As part of Dunava Balkan Choir's virtual CD release party in April 2021, singer Hila Lenz demoed this chocolate mug cake for all of us to make at home. I was astonished that it was something I could eat, and I've made it often since.

Ingredients
2 Tbs. nut butter or tahini
1 egg (or 1 medium overripe banana, reduce sugar)
2 Tbs. sugar
1 Tbs. cocoa powder (unsweetened)
Pinch salt
Rounded 1/2 tsp cinnamon
Pinch cayenne (optional)

( Instant gratification )

mific

This is good if you're cooking for one. It's fast and easy, and keto-friendly. It tastes a bit like a cross between bread and a cheese omelette but that's okay if you want something savoury.

Mix all the following directly in a 4 inch ramekin.

( Ingredients here... )

Mix well with a fork.

Bake in microwave uncovered on high for 90 sec.

You can slice it horizontally once cool, and use the two slices as one closed or two open sandwiches. Toasting it in a dry non-stick pan would crisp it a bit more, as well. Or just cut it up and have it with soup, stew, etc. I was dubious about whether it would come out of the ramekin cleanly but it was pretty good. If you want a really clean release, mix it in a small bowl and put a circle of baking paper in the ramekin's base before adding the mixture. I didn't find that was necessary, though.

rosefox

I had a craving for oven-fried chicken, so I looked up a recipe on Cook's Country and realized that all the seasonings it calls for mixing into the flour are in matzo ball mix. And I happened to have a box and a half of GF matzo ball mix left over from Passover. So I dumped that into a bowl to use as my flour and it worked really well! Since I didn't have to measure out all the seasonings, the chicken was very easy to make: dredge, cook, cool, serve. From looking up the recipe to putting dinner on the table took about an hour and 15 minutes.

Ten fried chicken thighs, crispy and golden, sit on a wire rack

Ten fried chicken thighs, crispy and golden, sit on a wire rack

The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal). Or use GF all-purpose flour and the seasonings of your choice to make a finer coating.

You will need a cast iron skillet or Dutch oven that's at least 12" wide to accommodate this much chicken. I used a 12" Le Creuset Dutch oven and just barely managed to wedge in all 10 chicken thighs. If you have a smaller skillet or Dutch oven, reduce the recipe or cook the chicken in batches. Put the skillet in the cold oven and then start the oven heating so the iron really heats up—that's what mimics the stovetop frying. Be careful handling the hot vessel!

Ingredients

2 lb bone-in skin-on chicken thighs (about 10 thighs)
2 eggs
3 packs (1.5 boxes) Manischewitz GF matzo ball mix, or about 1.5 cups of flour with the seasonings of your choice
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper

( Instructions )

mific

Mushrooms always used to be an autumn thing when I was a kid and we went mushrooming, so I'm calling this an autumn recipe. The cheese is idiosyncratic to me, as I dislike "stringy" cheese like mozzarella, but swap in mozzarella for the cheddar if you prefer.

Prep Time: 15 minutes | Cook Time: 10 min | Servings: 1 x 12 inch pizza

( Read more... )

mific

This isn't a specifically fall or spring dish but it's yummy and warming and I've made it recently and it's autumn here. It's Korean.

Servings: 2

( Read more... )( Read more... )

sonia

Spring in Portland can be cold and damp, so I set out to make teff muffins. You know how Bob's Red Mill has been changing their packaging lately? I opened my new package of teff flour and realized it's whole grain teff, not whole grain teff flour. Links are to Bob's Red Mill site in case you also like to shop by visual recognition.

I put sorghum flour in my muffins instead, since that's what I had handy. Came out edible, but somewhat sandy and crumbly.

Now I have a bag of whole grain teff. It's a very fine grain, which is why I couldn't tell the difference from flour by how the bag felt. This recipe is from the back of the bag, and doesn't show up on the Bob's Red Mill site for some reason.

Teff Porridge with Dates and Honey

1 cup whole grain teff
3 cups water (might want extra boiling water at the end)
1 Tbsp unsalted butter (I used olive oil)
1/4 tsp ground cloves
3/4 cup pitted dates, halved crosswise (or chopped smaller)
1/4 tsp sea salt
3 Tbsp honey, plus additional for topping
1/4 cup chopped walnuts (optional)
Yogurt, cream, or milk (optional)

( Recipe )

Notes:
Do you know how to tell if teff is cooked through? I do not. And I did not read the whole recipe closely ahead of time and it wasn't noted in the ingredients, so I did not have boiling water available at the end. So, I stopped cooking it fairly soon after adding the dates, when it thickened. It is tasty, especially with extra honey drizzled on top. I skipped the walnuts and dairy toppings. I would probably chop the dates smaller next time, despite the extra hassle.

mific

Serves 4

This is a versatile Thai-type salad dressing, good for a salad or crudites. It can be keto-friendly if sweetener's used. If you're not bothered with the low carb option, using 1 Tbsp honey instead of some of the sugar is good.

( Read more... )

mific

This is super basic and I'm sure most people already do it, but it's my slightly healthier GF take on student-style instant ramen, and an easy 1-person meal. It uses instant rice noodles, and you can get brands that are GF.

( more )

rosefox

My preferred brands: Barilla noodles, Cucina Antica tomato basil sauce, Kite Hill ricotta, Miyoko's Creamery mozzarella. Homemade will do fine for everything except the noodles, and if you can figure out how to make the noodles too, go for it!

Ingredients

1 box GF oven-ready lasagns noodles (should contain 16 noodles)
6 cups tomato sauce
12 oz almond ricotta
16 oz non-dairy mozzarella
fully cooked fillings of choice (we like two cups of sauteed spinach plus a pack of Shady Brook Farms sweet Italian turkey sausage)
olive oil or cooking spray

Equipment

Oven
Measuring cup
Spoons
9 x 13 baking dish
Aluminum foil

( Instructions )

Current Mood: satisfied

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gluten-free eats

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runpunkrun - Recipe: Instant Pot Chicken Soup +2 comments
sonia - Banana Sorghum Pancakes +5 comments
mific - Thickened Berry Compote +7 comments
jesse_the_k - Portable Pancake aka Fast Flat Bread +2 comments
jesse_the_k - Savory Meatloaf +3 comments
sonia - Haroset (Sephardic)
sonia - Haroset (Ashkenazi) +6 comments
mific - GF Holiday recipes for Thanksgiving +2 comments
panisdead - Olive Oil Mayo
highlyeccentric - Pilaf: now with cabbage +4 comments
mific - Three minute (maybe paleo?) keto crepe wrap +1 comment
mific - Creamy Rice Pudding
mific - Cauliflower rice - South-east Asian style
jesse_the_k - Zippy Rhubarb Ketchup
sonia - Coconut and Peach Mochi
rosefox - GF DF pasta bake +1 comment
sonia - Hila's Chocolate Mug Cake +4 comments
mific - Microwaved cheesy keto bread +2 comments
rosefox - Chicken dredged in GF matzo ball mix, oven-fried in cast iron
mific - Mushroom Three Cheese Pizza
mific - Vegetarian Bibimbap +1 comment
sonia - Teff Porridge with Dates and Honey +3 comments
mific - Peanut Dressing Salad or Crudites +2 comments
mific - Instant ramen GF style
rosefox - Gluten-free dairy-free lasagna +1 comment

gluten-free eats

Entries tagged with task: cooking

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Recipe: Instant Pot Chicken Soup

Banana Sorghum Pancakes

Thickened Berry Compote

Portable Pancake aka Fast Flat Bread

Savory Meatloaf

Haroset (Sephardic)

Haroset (Ashkenazi)

GF Holiday recipes for Thanksgiving

Olive Oil Mayo

Pilaf: now with cabbage

Three minute (maybe paleo?) keto crepe wrap

Creamy Rice Pudding

Cauliflower rice - South-east Asian style

Zippy Rhubarb Ketchup

Ingredients

Ketchup is easy and fun!

Coconut and Peach Mochi

GF DF pasta bake

Hila's Chocolate Mug Cake

Microwaved cheesy keto bread

Chicken dredged in GF matzo ball mix, oven-fried in cast iron

Mushroom Three Cheese Pizza

Vegetarian Bibimbap

Teff Porridge with Dates and Honey

Peanut Dressing Salad or Crudites

Instant ramen GF style

Gluten-free dairy-free lasagna

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