gluten-free – Page 50

Tart and Spicy Chickpea & Lentil Salad

October 13, 2012October 11, 2013Life, Recipes4 Comments

This dish comes together in a flash and makes a nice, light, refreshing weekday meal. Vaguely Indian, vaguely not – big on flavor and low on fat.

Tart and Spicy Chickpea & Lentil Salad
Inspired by Wacky Chana Chaat from Herbivoracious

Salad Base
1 can chickpeas, drained and rinsed
1 1/2 c. carrots, diced
1/2 c. black lentils (or any other lentil that stands up to cooking), cooked
10 cherry tomatoes, halved
6 scallions, sliced into thin rounds
1 colored bell pepper, chopped (or 1/2 to 3/4 c. mixed color peppers – whichever you fancy)
Juice of 1 lime
1 tsp. sriracha
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
Big pinch salt

Yogurt Topper
3 oz. plain greek yogurt
1 Tbsp. tamarind paste
Another big pinch salt

In a medium sized pan over medium heat, toast the chickpeas and carrots until browned. I did this in a dry pan and kept everything moving to prevent sticking. If you’re worried about having to babysit, add a Tablespoon or so of oil to the pan.

While the chickpeas/carrots are cooking, chop the pepper, slice the scallions, halve the tomatoes; toss into a big bowl along with the spices, lime juice, sriracha, and lentils.

Once the chickpeas/carrots are to your liking, add to the bowl. Toss and taste for seasoning.

In a separate small bowl, combine the yogurt, tamarind paste and a big pinch of salt. Stir. Taste and add more salt or tamarind as necessary.

To serve, top bowls of the salad with the yogurt mixture and mint chutney if you have any on hand. Extra splashes of tamarind or squirts of sriracha may be requested.

Serves 2 for dinner + 1 for lunch

Eggplant Sauce

October 6, 2012October 11, 2013Life, Recipes3 Comments

This all-purpose sauce is a great addition to any fall dish and a good way to sneak eggplant past finicky eaters. Try it as a pasta sauce with some fresh ricotta or goat cheese, over a protein with a side of potatoes or greens, nestled in a bowl of polenta, or spread on a sandwich.

I’ve been putting a couple big spoonfuls in pretty much anything I think needs a little comfort food love – including into lunchtime tuna salad. Unexpectedly yum.

*Wtf is umami paste? Umami paste is one of those wing-ding ingredients that while not entirely necessary, lends a little extra something to a dish. Think of it like fish sauce. Fish sauce adds depth to dishes, and so does this stuff. I had half a mind to just add fish sauce instead but grabbed the tube of umami at the last minute. If you have fish sauce (or the original recipe’s tomato paste), by all means use them instead.

Eggplant Sauce

Based on Yotam Ottolenghi’s Eggplant Sauce

Enough vegetable or other neutral oil to coat the bottom of the pan

2c. diced eggplant – 1/4 to 1/2 inch. cubes

2 tsp. umami paste*

1/4 c. white wine

1 can diced tomatoes with juice

big pinch salt

big pinch brown sugar

1 tsp. dried oregano

Heat the oil in a large saucepan over medium heat. Sautee the eggplant for about 15 minutes, or until well wilted and starting to brown in spots.

Add the umami paste to the pan, stir, and cook about 2 more minutes. Add the wine, cook an additional minute. Add the tomatoes, juice, salt, sugar and oregano and cook an additional 5 minutes. Turn the heat off the burner and let cool slightly.

Dump into the bowl of a food processor and pulse until your desired consistency is reached. This step is optional, but makes things more palatable for people with aversions to eggplant consistency.

Serves 2-4, depending upon how much you use and in what application.

Harissa

September 29, 2012October 11, 2013Life, RecipesLeave a Comment

This fiery little African/Middle Eastern condiment can be dressed up and used a thousand different ways. Use as the base for a dipping sauce for meats, cheeses, etc., on sandwiches, tucked into green beans or other veggies, as a pasta sauce, or anywhere else you want some spicy seasoning with a splash of smoke.

Harissa

1 red pepper

1 long red chile

1 tsp. salt

2 Tbsp. olive oil

2 Tbsp. lemon juice

1/4 tsp. coriander

1/4 tsp. cumin

Squirt fish sauce

Blacken red pepper. When it cools enough to handle, de-stem and de-seed. Place into a food processor and add the rest of the ingredients. Pulse to forme a paste, scraping down the sides of the bowl if necessary. Season with salt & pepper.

Serves 2-8, depending upon how you use it.

Yeah, Yeah, Yeah, I Know: Another Cabbagy Slaw Salady Thing

September 15, 2012October 11, 2013Life, RecipesLeave a Comment

Yeah, yeah, yeah, I know: I’ve posted a bunch of these cabbagey slaw salad-ish dishes, but I love them so. Red cabbage is such a good foil for tanginess that I can hardly resist creating something magnificent or terrible for lunch with leftovers.

This version lends a tangy, sweet, crunchy and spicy backbone to simple black bean burger with avocado crema and a fried egg leftovers (or any other leftovers that aren’t a balanced meal in and of themselves, really).

Red Cabbage Slaw with Blackberry Honey and Spice

1/4 head red cabbage, sliced very thin

1 tsp. Whidbey Island Blackberry Honey (I realize you most likely don’t have this on hand – substitute regular honey, preferably with a kiss of fresh blackberry or blackberry jam alongside)

2 tsp. rice vinegar

1 tsp. sambal olek (I use chicken brand chili sauce with garlic)

A dusting of chopped cilantro

Citrus salt to dress

Combine all ingredients but salt in a bowl, finger toss until everything is playing nicely together. Sprinkle with citrus salt and toss again.

Makes a great kicky accompaniment to any kind of leftovers – if you want to turn it into a full lunch alone, add some salad greens or tuna and/or chickpeas.

Serves 1 for lunch

Sesame Ginger Edamame Mash

September 8, 2012October 11, 2013Life, RecipesLeave a Comment

This is a fabulous side dish made all the more rich and satisfying by the addition of toasted sesame oil. What you get is a sumptuous, velvety mash with the consistency of potatoes, the smoothness of a root vegetable puree, and the nutty richness of peanut butter. Bonus points for those wanting a hearty potato alternative that is low on the glycemic index.

Sesame Ginger Edamame Mash
Adapted from Gluten Free Girl and the Chef’s recipe for edamame mash

15 ounces frozen edamame, shelled and unsalted
3 Tbsp. toasted sesame oil
2 Tbsp. grated ginger
2 Tbsp. ponzu (you could also use soy or tamari)
2 Tbsp. red wine vinegar
1 Tbsp. fish sauce (you may need a splash more)
2 tsp. lemon juice (or lime, whatever you have on hand)

Bring a large pot of water up to a boil. Add the edamame and cook until tender, about 8 minutes. Drain and add to the bowl of your food processor. Add the sesame oil, ginger, soy sauce, vinegar, fish sauce and lemon juice. Whiz until a puree forms, scraping down the sides if needed. If your mixture is looking a little dry, drizzle in some water until you reach the desired consistency. Taste and season with extras if needed. I needed a bit more fish sauce to hit the right balance.

Serves 2 for dinner + 1 for lunch as a hearty side; could be stretched to 4 sides with ease.

Red Cabbage and Fennel Slaw with Beet Horseradish

September 1, 2012October 11, 2013Life, RecipesLeave a Comment

This is a great little sturdy slaw that works great as a topping for pork burgers or sausages, or as a crunchy side for any other late-summer dinner.

_DS32229w — Seriously? I think Lasik might be in my future… I thought this was in focus.

Red Cabbage and Fennel Slaw

1/4 Granny Smith apple
1/4 bulb fennel
1/4 head red cabbage
2 Tbsp. beet horseradish
2 Tbsp. grapeseed oil
1 tsp. spicy mustard
1 Tbsp. apple cider vinegar
Salt & pepper to taste

Shred the cabbage, julienne the apple and slice the fennel into wafer thin arcs, depositing into a large bowl as you go. In a small bowl, whisk the oil, mustard, vinegar and horseradish into a dressing. Pour over the salad & toss. Salt & pepper to taste.

Serves 2 for dinner as a side, 4 or more as a protein topper.

Sweet Summer Sunshine – aka Tomato, Peach & Basil Salad with Chili

August 26, 2012December 29, 2014Life, RecipesLeave a Comment

Sometimes I try to pretend that I don’t wait for this season all year long with varying degrees of patience. Some years, I’d like to think that it’s the corn I’m really after. The berries. Burgers on the grill. But who am I kidding? It’s tomatoes. Tomatoes are what I crave in the deep recesses of winter – tomatoes are what I pine for. Sweet, umami-laden globules of liquid sunshine.

This salad highlights their peak season glory perfectly – and lucky for me, I’m the only tomato worshipper in the house. It’s a dead simple thing to whip up for lunch – barely a recipe, really.

Sweet Summer Sunshine – aka Tomato, Peach & Basil Salad with Chili

Mixed heirloom tomatoes – a cup, cup and a half – thinly sliced
1 ripe peach, pitted and sliced thinly
1 tsp. thinly sliced basil ribbons
1 Tbsp. grapeseed oil
1 tsp. sambal oelek (hot garlic chili sauce – I use the brand with the white chicken – it should be located near the squeeze bottle sriracha with the same chicken and comes in a clear plastic jar with a green lid) – sub for Whole30 sriracha if going that route

Your favorite finishing salt – I used some grey sea salt, but I could see black or Maldon salt being fabulous here, or even citrus-infused kosher

Arrange your tomatoes on a plate. Scatter peaches about until you have something that looks exciting and alive. Sprinkle with basil.

In a small bowl, mix the grapeseed oil and sambal oelek. Beat with a fork to combine.

Drizzle oil mixture over salad. Sprinkle with salt to finish.

Serves 1 for lunch. Feel free to scale up to feed a crowd. If you are making for a party, prepare as close to go time as possible. This salad is best at room temperature (I would never suggest refrigerating fresh tomatoes as it kills some of their taste) or even a little above.

Update: After writing this, my DH came home from work not hungry in the slightest for dinner. I ate this salad again for dinner beefed up with slivers of fennel, crumbles of feta and citrus salt. Yum. I might just have to hit the greenmarket this weekend so I can try a version with rosemary-infused olive oil, smoky cheese and orange….

Italian Sausage, White Bean & Kale Ragout

August 18, 2012October 11, 2013Life, RecipesLeave a Comment

This makes a satisfying and surprisingly hearty weeknight meal for two.

Italian Sausage, White Bean & Kale Ragout

1 lb. hot Italian sausage
1 onion, halved and sliced in 1/4 inch thick half moons
1 cup vegetable stock
2 Tbsp. sun dried tomatoes, diced
1 can cannellini beans, drained
2 fresh bay leaves
3 c. kale, washed and chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. preserved lemon, diced
1 Tbsp. white wine vinegar
Salt & pepper to taste
Hazelnut gremolata (optional, recipe below)

Put a large pan over medium heat. Add the sausage and cook until browned on all sides. Remove from the pan and set aside.

Put the pan back over the heat and add 1 Tbsp olive oil and the onions. Sautee until softened and beginning to brown.

Add vegetable stock, tomatoes, cannellini beans, bay leaves and kale. Sautee 10 minutes or until kale is wilted.

While your kale is working, slice the sausage into bite-sized rounds.

During the last 5 minutes of cooking, add the sausage, thyme, preserved lemon and vinegar. Taste. Salt and pepper if needed.

Top with hazelnut gremolata and serve.

Serves 2 for dinner with a little left over for lunch.

Hazelnut Gremolata

Toast 1/2 cup hazelnuts in a 350 degree oven for 6-8 minutes or until browned and smelling nutty. Cool & chop rough. Add to a bowl with 3 Tbsp. finely chopped parsley, the zest of 1 lemon, 1 clove minced garlic and a big pinch salt.

Toss a handful in anywhere you want a nice nutty crunch or need a hit of protein.

Risottoed Fresh Sweet Corn

August 11, 2012October 11, 2013Life, RecipesLeave a Comment

If your household is anything like mine, fresh ears of corn dominates the shopping list every week this time of year. And while I absolutely love my corn on the cob and various corn salad permutations, sometimes you just need something a little different. That’s where this creamy, risotto-like side comes into play. This dish takes the best summer has to offer and transports it to near fall amounts of decadence. It’s creamy, it’s hearty, and it makes the perfect accompaniment to a protein main (like the too-dry pheasant in the picture).

Risottoed Fresh Sweet Corn

4 ears corn
1/2 c. liquid – water, stock or milk
1/2 red onion
1 Tbsp. olive oil
1/2 c. Parmesan cheese
2 Tbsp. half & half
Salt & pepper to taste

Dice onion and set to sautée in the oil over medium-low heat.

Over a large bowl, de-kernel the corn and then run the back of your knife down the empty cobs to extract the milk.

Add the corn & 1/2 c. liquid to a food processor; whiz until the mixture looks like risotto.

When the onion is softened, add the corn. Raise the temperature to a simmer and cook, stirring frequently to prevent sticking, 20 minutes or until the desired consistency is reached. You want a loose risotto texture.

Add the cheese and half & half. Stir and cook another couple minutes to fully incorporate. Salt & pepper to taste.

Serves 2 for dinner + 1 for lunch.

Strawberry Chipotle Jam

August 4, 2012October 11, 2013Life, Recipes6 Comments

This low-in-sugar jam has a slightly smoky, slightly tangy taste in the background (don’t worry – it’s not enough to overpower the berry taste) and makes a great add-in for freezer pops, ice creams, etc.

Strawberry Chipotle Jam

1 lb. strawberries, washed and de-stemmed
2 Tbsp. sugar

In a large skillet over medium heat, mash the strawberries and sugar with a potato masher until the berries are broken up and well on their way to being somewhat smooth. The sugar should disappear.

Add

1 Tbsp. adobo sauce from a can of chipotles
2 Tbsp. Jack Daniel’s Honey

Bring up to a low boil, drop the heat and simmer (slow tiny bubbles every once in awhile) about 20 minutes or until thickened and sludgy. When you drag a wooden spoon through the mixture, you should have clear tracks left.

Pour into sterilized glass canning jars (making sure to leave some head room) and screw on the lid.

Boil the jars a good 5 minutes to seal.

Makes 2 8 ounce jars.

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