Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, April 29, 2009

Black Bean Quinoa Burgers

Yes, I'm on a quinoa kick. I had some leftover red quinoa pilaf and really wanted to try another quinoa burger recipe - a black bean one I found here. So I threw the leftover quinoa into the food processor with a few other ingredients, and presto - DH gets something other than a salad for dinner! Yes, I've been tired lately and not cooking much. Hopefully DH will like these quinoa burgers enough to not mind the plain meals of sandwiches and salads I've put out lately!

1/2 cup quinoa
1 cup water
1 cup cooked black beans
1/4 cup chopped onion
1 large clove garlic, minced
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. ground pepper
1/2 tsp. chili powder

1/4 - 1/3 cup GF breadcrumbs

Bring the water to a boil in a small pot. Add the quinoa, cover and simmer 15 minutes or until all the liquid is absorbed. Set aside to cool.

Put the quinoa into a food processor. Add the remaining ingredients and process until smooth. Mixture should be slightly sticky - add more breadcrumbs a tablespoon at a time if the mixture is too wet.

Heat a little olive oil in a frying pan over medium heat. Form quinoa mixture into burgers about 1/3 inch thick. Cook until bottoms are brown, flip and repeat (about 5 minutes per side). Serve hot with sandwich rolls or by themselves (which I prefer, with a salad to accompany it) and desired condiments (Cilantro Pesto would be good).

Crock Pot Chicken with Quinoa

I tried red quinoa for the first time today. It's interesting...it has a nutty taste, and the texture is firmer than plain quinoa. This makes it a good candidate for a crock pot dish. You can use either plain quinoa or red quinoa in this dish - either one will taste great. I feel like jumping up and down about this recipe - it's easy and fast, and for such a simple dish it's really yummy. I'll admit to eating the quinoa cold for breakfast the next day - the leftovers are great. My taste-testers (thanks M.!) thought it was delish too. I love crock pot recipes, and this is now one of my favorites.

1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2 cloves minced garlic
1/2 cup quinoa (red quinoa, if available)
1/2 tsp. salt
1/2 tsp. pepper
1 cup water or chicken broth
1 tbsp. lemon juice
1 tbsp. olive oil
4 skinless, boneless chicken breasts with seasoning of your choice, such as Italian (I used Penzey's Sandwich Sprinkle which is good on everything)
1 tbsp. parsley
1/3 cup chopped walnuts or pecans , if desired

Grease crock pot with cooking spray. Combine onion through olive oil in crockpot and stir well. Season chicken breasts and lay them on top of the quinoa mixture. Cover and cook on low 4 - 6 hours or until the chicken is cooked through. Remove the chicken to a serving plate. Stir the parsley and nuts into the quinoa. Serve the quinoa alongside the chicken with a salad to accompany it.

Thursday, April 23, 2009

Quinoa Veggie Burgers

While searching for ways to use quinoa (because it's awesome and I love it), I came across this recipe for Quinoa Burgers at Enlightened Cooking. Hello, Yum! I only tinkered with the recipe a little bit. It's awesome. It is really, really good. I've always loved veggie burgers, but try finding the ones at the grocery store that are not made with soy! Impossible! These are super easy to throw together and can handle a variety of toppings. I topped mine with Turkish Red Pepper Spread and parsley, but they'd also be good topped with pesto, hummus, bean dip, mustard, tomatoes...anything you please.

(Quinoa Burger with Turkish Red Pepper Spread - yum!)

I will tell you that I never rinse my quinoa. It's supposed to be rinsed to remove the coating that may have a bitter taste to it. I think it's a pain to rinse quinoa, plus I really like the slightly bitter twang to it. It does not have that twang all the time, but when it does I like it. If you don't like it, rinse the quinoa under warm water for a minute and drain before using.

1/2 cup quinoa
1 cup water
1 large carrot, peeled and cut into 1" chunks
4 scallions, thinly sliced - white and green parts only
2 cups of cooked white beans, such as Great Northern or Cannellini
1/4 cup GF breadcrumbs
1 egg, beaten (or 1 tbsp. flax meal)
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground pepper

Bring the water to a boil in a small pot. Add the quinoa, cover and simmer 15 minutes or until all the liquid is absorbed. Set aside to cool.

Steam carrot until soft. Drain carrots and transfer to a medium bowl. Mash the carrots together with the beans. Add the quinoa, scallions, egg (or flax meal), breadcrumbs, cumin, salt and pepper. Mix well - mixture should be slightly sticky (otherwise, it will dry out quickly and crumble into bits when you try to form it into burgers). If it's too sticky, add more breadcrumbs a tablespoon at a time until desired consistency is reached.

Heat a little olive oil in a frying pan over medium heat. Form quinoa mixture into burgers about 1/2 inch thick. Cook until bottoms are golden brown, flip and repeat (about 5 minutes per side). Serve hot with toasted sandwich rolls or by themselves (which I prefer, with a salad to accompany it) and desired condiments.

Wednesday, April 22, 2009

My Mom's Carrot Bread

This is one of my mom's recipes. It's old and tattered now. I copied it years ago from one of her old and tattered recipe cards. Even after making it GFCF friendly, it remains my favorite carrot bread recipe. This makes two loaves of bread - I always freeze one of them to enjoy later.

4 eggs
1 1/2 cups sugar

3/4 cup canola oil

1/2 cup applesauce
3 cups GF flour blend (I used this one)

2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. xanthan gum

1/4 tsp. salt

2 tsp. cinnamon

2 cups finely shredded carrot

Preheat oven to 350 degrees. Grease two loaf pans with cooking spray, set aside.


Beat together the eggs through the applesauce, set aside.


Sift together the flour through the cinnamon. Add to the egg mixture and beat until well blended. Fold in the carrots. Turn into the prepared loaf pans. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pans 5 minutes, then turn onto wire racks to cool completely.

Monday, April 20, 2009

Cinnamon Raisin Bread

This bread smells amazing while it bakes and it makes really excellent toast for breakfast. It'd make good french toast, too!

2 3/4 cups GF flour blend (I used this one)
3 tbsp. sugar
2 tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon

1 cup warm rice milk
3 tbsp. melted ghee or canola oil
1 tsp. sugar
2 tsp. yeast
2 beaten eggs
1/2 cup raisins
1/4 cup walnut meal, if desired

For the bread machine:
Sift together the flour through the cinnamon, set aside.

Combine the rice milk, ghee, sugar and yeast. Allow to proof about 5 minutes, or until foamy. Add the eggs and pour into the bread machine pan. Add the flour mixture on top of the wet mixture. Set the bread machine to the gluten free setting. While the bread is mixing, add the raisins and walnuts, if desired. Add a 1 or 2 tbsp. of water if the mixture seems to be not kneading well. Help the dough mix with a soft spatula. After the raisins have been incorporated into the batter, close the lid. In under an hour and a half you'll fresh bread - yum!

For baking in the oven:
Sift together the flour through the cinnamon, set aside.

Whisk together the warm rice milk, ghee, yeast and sugar; set aside. Allow to proof for about 5 minutes, until foamy.

Add the eggs to the proofed yeast and whisk gently to combine. Add the flour all at once and beat with a large spoon until the flour is incorporated, scraping down the sides as necessary. Then beat until smooth - by hand this will take a couple of minutes - in a stand mixer it will only take a minute. The batter should be thick but not stiff. Fold in the raisins and the walnuts, if desired.

Grease a loaf pan. Pour the batter into the pan, spreading evenly and shaping to a slight rise in the center. Cover with plastic wrap and let rise in a warm place for about an hour, or until the top of the bread is about an inch above the pan.

Remove the plastic wrap carefully. Bake the loaf at 375 degrees for about 20 minutes, or until the top is golden brown. Cover the top of the bread with tin foil to prevent over-browning and continue baking another 10 - 15 minutes, or until the loaf sounds hollow when tapped. Turn the loaf out of the pan and let cool on a wire rack before slicing with a sharp bread knife.

Tuesday, April 14, 2009

Fresh Berry Cobbler

The other day DH came home with a large container of strawberries. What better excuse than to make a strawberry cobbler? I threw in a pint of blueberries and the color of the baked fruit was a beautiful deep purple-red. It tasted as good as it looked! Fruit-based desserts like this are my favorite - even better than chocolate.

Berry Filling
4 - 5 cups fresh strawberries, or enough to fill an 8x8 inch square baking dish
1 pint fresh blueberries, rinsed
2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 cup sugar
3 tbsp. tapioca starch

Wash the strawberries, hull them and slice them into halves. In a large bowl, toss together the strawberries, blueberries, lemon peel and lemon juice. Combine the sugar and the sweet rice flour or cornstarch. Add the sugar mixture to the berry mixture and toss well. Pour the berry mixture into a greased 8x8 inch baking pan, set aside while you prepare the topping.


Topping
1 cup GF flour blend (I used this one)
1/2 tsp. salt
4 tbsp. sugar
1/2 tsp. cardamom
1/4 tsp. cloves
3 tbsp. palm shortening
1/4 cup applesauce

Preheat oven to 375 degrees. Sift together the flour through the cloves. Add the palm shortening and cut into the flour mixture (I used a fork) until the mixture resembles coarse meal. Add the applesauce and stir until combined.

Take heaping tablespoons of the topping and spread it into flat circles in your hands about 1/4 inch thick. Place the circle on top of the fruit filling. Repeat, spacing the circles evenly over top of the fruit filling.
Bake the cobbler for 35 - 45 minutes, or until the fruit is bubbly and the topping is lightly browned. Serve warm.

Monday, April 13, 2009

Chocolate Ice Cream

Just a few ingredients come together to make this chocolate dairy-free, soy-free ice cream super fast, super easy and super yummy. Sorry the picture is not so great, but it's what I could do before the ice cream disappeared altogether.

(With Hot Fudge Sauce, ooo la la!)

2 cans coconut milk
1/3 - 1/2 cup sugar
3/4 cup semisweet or bittersweet chocolate morsels
1 tsp. vanilla extract

Place 1 can coconut milk in a small saucepan and heat on low. Add the sugar and the chocolate and stir until chocolate is melted. Remove from heat, add the second can of coconut milk and vanilla extract. Stir to combine and taste, adjusting sugar if needed. Refrigerate several hours to overnight.

Pour cold ice cream mixture into your prepared ice cream maker. Freeze according to the manufacturer's instructions. Makes about 1 quart of ice cream.

Lamb Kofta Meatballs

These are good served with the apricot dipping sauce for Chicken Kofta. The original recipe for the lamb kofta can be found here.

1 1/2 pounds ground lamb
2 eggs, lightly beaten
1/2 cup finely diced red onion
3 cloves minced garlic
1/4 cup fresh minced parsley
1/2 cup gluten free breadcrumbs
2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. allspice

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl until well-blended. Form into golf-ball sized meatballs and place onto a baking sheet. Pour a cup of water onto the baking pan - just enough to thinly cover the bottom of the pan. Bake 25 minutes. Serve hot with Apricot Dipping Sauce.

Apricot Dipping Sauce
Stir together 1/4 cup apricot preserves with 1 - 2 tsp. lemon juice, depending on taste. Serve at room temperature.

Wednesday, April 8, 2009

Chicken Soup with Dumplings

Yesterday I made a 4 pound, plain, no-fuss Crock Pot Chicken. It turned into Chicken Salad for the girls, Chicken Shawerma for DH and me, and the leftovers made Chicken Soup today. I am feeling under the weather today and there's nothing like chicken soup with dumplings to beat the under-the-weather-blues. I just got The Gluten Free Gourmet Cooks Fast and Healthy and decided to try her dumplings for soup recipe. I'll admit, I was skeptical as to how the results would turn out - rice flour in my opinion is far from fluffy. I modified the dumpling recipe just slightly and to my pleasant surprise, it made fabulous dumplings! So fabulous, that I can't remember having better dumplings in my soup, ever. I am happy. The soup was good and I feel a little less blue.

Chicken Soup
The basics:
2 tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tbsp. dried parsley
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
6 - 8 cups water or chicken broth, or a mix of both
1 1/2 cups cooked chicken, diced

Various extras:
1/3 cup dried red lentils
1/3 cup quinoa, diced potatoes, gluten free pasta or cooked rice
1/2 cup cooked beans
1/2 cup random mixed vegetables that may be hanging around, such as tomatoes, peas, etc.
a splash of lemon juice, if desired
whatever else floats your boat

Heat the olive oil over medium-low heat in a large dutch oven. Throw in the onion, carrot, celery and garlic. Stir well, then cover the pot. Reduce heat to low and sweat the veggies until they are tender, about 8 minutes. Add the parsley, thyme, salt, pepper and broth and bring to a boil.

Add lentils if desired, reduce heat and simmer covered for 20 minutes. Add the chicken to the soup. Throw in the rest of what you want to in the soup (if making soup with dumplings - recipe below - add dumplings at this point). Cover and simmer another 15 minutes, until everything is cooked through. Season to taste with salt, pepper and lemon juice and serve hot.

Dumplings for soup
1/2 cup rice flour minus 1 tbsp.
1/3 cup potato starch minus 1 tbsp.
2 tsp. dried parsley
1 3/4 tsp. baking powder
1/4 tsp. dried basil
generous 1/4 tsp. salt
1/4 tsp. sugar
1 egg, beaten
scant 1/3 cup rice milk or hemp milk
2 tsp. dried minced onion, rehydrated

Whisk together the rice flour through the sugar, make a well in the center. In a separate small bowl, whisk together the egg, rice milk and rehydrated onion. Pour all at once into the dry ingredients and stir until well-blended. Mixture should look like batter, not dry. 15 minutes before the soup is finished, drop batter by heaping tablespoonfuls into the simmering soup. Cover and simmer 15 minutes. Serve hot. Makes 6 dumplings.

Tuesday, April 7, 2009

Shawerma Dressing

There is a mediterranean grill in town that makes a most excellent chicken shawerma. A shawerma is meat slow-roasted on a skewer. Pieces of cooked meat (chicken, beef or lamb) are sliced off with a sharp knife and served with pickles, tomatoes and a garlic dressing. A shawerma sandwich is the meat all wrapped up in a pita with pickles, lettuce and tomatoes and the dip is served on the side. It's a heavenly dish, and one of my favorite take-out treats. Of course, I don't get the sandwich, just the meat and the dip on the side. It must be fine, because I don't react to it. But it is expensive.

So tonight I made a simple crock pot chicken dinner (4 pound chicken, cook in crock pot on high for 4 hours), with baked sweet potato fries (toss with olive oil, salt and pepper, bake at 400 degrees for 15 minutes, flip and bake another 15 minutes, and drizzle lime juice over top before serving) and steamed broccoli. The chicken was plain and I was searching for something interesting to do with it...make a gravy to go with it? Turn it into a fricassee? And then I happened upon a chicken with a yogurt-garlic dip recipe that sounded a lot like the garlic dip that comes with the shawerma that I love. I subbed mayo for the yogurt (which is actually what the restaurant does) and behold - I had a shawerma dip! Yum!

Sorry there are not pictures of this - the dish turned out so good that it was eaten before I could break out the camera. The dip went well as a dip for slices of plain cooked chicken and sweet potato fries. Next time, I may actually try a real chicken shawerma recipe. For now, just having the dip part of it is great!

1/2 cup mayo
1 tbsp. lemon juice
1/4 tsp. salt
3 or 4 cloves garlic, minced (I used 5 small cloves)

Combine all ingredients and adjust lemon juice, salt and garlic to taste. Serve with chicken, beef or lamb...or vegetables...or as a dressing for sandwiches...this dip is really versatile.

Wednesday, April 1, 2009

French Onion Soup

I really like French Onion Soup - it's so easy to make and a good soup for when you are feeling under the weather (Megan can attest to this - she's getting over pneumonia and scarfed this soup up - I nearly fell over!). I used homemade beef stock for the soup I made last night and needed to add about an extra 1/2 tsp. pepper and 3/4 tsp. salt to the soup since my broth was low-salt. It also needed more Worcestershire sauce than the original recipe called for - I use Lee and Perrins which in the U.S. is gluten free and soy free (tamarind is not soy, although many Asian sauces combine tamarind with soy sauce). French Onion Soup is great with gluten free french bread, which holds up really well and does not turn to mush in the bowl. And the Swiss cheese, well, I don't miss it.

(Look, Mom! No cheese!)

2 tbsp. olive oil
2 large onions, halved and thinly sliced
4 cups beef broth
2 tbsp. dry white wine
1 - 2 tsp. Worcestershire sauce
1/4 - 1/2 tsp. ground black pepper
1/2 - 1 tsp. salt
French bread, sliced and toasted, if desired

Heat oil in a large saucepan over medium-low heat. Stir in the onions, cover and cook 10 minutes or until the onions are tender. Stir in the beef broth, wine, 1 tsp. Worcestershire sauce, 1/4 tsp. pepper, and 1/2 tsp. salt. Adjust seasonings to taste. Bring to boiling, reduce heat and simmer, covered, another 10 minutes. Remove from heat. Place a slice of french bread into each soup bowl and ladle soup over top. Serves 4 - 6.