gluten_free | Entries tagged with meal: side

This Honey Cornbread from Minimalist Baker is very easy to put together and bakes up tender, fluffy, and sweet. The honey flavor really comes through, so be sure to use one you like. It was nice next to some chili, but it was also fantastic under some strawberries as a dessert.

I used Trader Joe's unsweetened almond/cashew/macadamia milk, avocado oil, Bob's Red Mill medium grind cornmeal, and Minimalist Baker's GF flour mix, which is something you can just throw together yourself. I used math and made just enough for this recipe.

mific

Roasting the potatoes makes this especially tasty. You can roast the broccoli as well, but I find it too easy to burn it. if you roast it, add it to the potatoes halfway through the cook time.

Makes 4 servings.

( Read more... )

sonia

This is a mini-recipe. Highly recommended for melt-in-your-mouth goodness.

Cut fennel into wedges. Olive oil, salt and pepper to taste. 375 degrees. 25 minutes, flip, 20 minutes (more or less depending on how thick the wedges are).

The friend who made this for me included quartered "spring" red onions along with the fennel. "Spring" in quotes, because she said they were big enough to have graduated to summer red onions.

rosefox

This is a great way to use up leftover mashed potatoes. You can mix in herbs or some chopped-up meat or veg, add cheese if you eat dairy or have a preferred non-dairy brand that melts well, or just have them as-is.

I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.

I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.

Ingredients

2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying

( Directions )

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

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... )

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!

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

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

Another way to tart up zucchini!
GF, Low Carb/keto, Vegetarian
Servings: 1-2

( Read more... )

mific

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

runpunkrun

If June was for main dishes, then July must be for sides.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post anything you like during this time as long as it meets the community guidelines.

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!

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 )

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 )

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!

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 )

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.

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

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 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

( 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... )

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gluten-free eats

gluten-free eats

Entries tagged with meal: side

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Recipe: Honey Cornbread from Minimalist Baker

Hot Asian Potato Broccoli Salad

Roasted fennel (and red onion, optional)

Gluten-free dairy-free potato croquettes

Becky Excell's gluten-free "speedy naan"

Keto noodles - konjac or shiratake

Corn and olive casserole

Vegan Focaccia Bread from Snixy Kitchen

Spicy and Tangy Brussel Sprouts

Creamed Spinach

Crispy Baked Zucchini Slices

Spicy Korean Cucumber Salad

Prompt: Sides

Babaganoush

Air Fryer

Quick-Pickle Pressed Cucumbers

Ingredients

Sauteed Carrots

Portable Pancake aka Fast Flat Bread

Haroset (Sephardic)

Haroset (Ashkenazi)

Pilaf: now with cabbage

Gluten-free cheese muffins

Three minute (maybe paleo?) keto crepe wrap

Random recipe - Cheesy keto buns

Cauliflower rice - South-east Asian style

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