Tag Archives: gluten-free

Balsamic Marinated Beets

29 Wednesday Feb 2012

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Beets

I love beets but I’ve always just oven roasted them (how-to at bottom). That’s super easy and also quite efficient if you’re baking other things at the same time. But it’s not very “special.” So to class it up for some friends who were coming over, I borrowed from this recipe to make marinated beets. And the result is awesome – very flavorful and excellent texture.

Combine the following in a large stock pot and simmer for 30-45 minutes:

  • 6 red beets, peeled
  • 4 cups vegetable broth
  • 4 cups water
  • .5 cups balsamic vinegar
  • .25 cups salt
  • .5 cups sugar

The time difference will depend on the size of your beets – they’re done when you can insert a knife easily to the center.

Also, if you’re cooking golden beets instead of red, you can substitute champagne vinegar to preserve their color.

And here’s a great way to use those beautiful beet greens: in a risotto!

If you want to oven roast your beets instead: Rinse them but leave the skins on and individually wrap in tin foil with a drizzle of grape seed oil. Then pop into the oven for 30-45 minutes at 350 degrees. Skin usually slides off easily when done.

Tomatillo Chipotle Salsa

20 Monday Feb 2012

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Tomatillo Chipotle Salsa

I almost never buy salsa anymore, not since I got a food processor last year, because fresh homemade salsa is super easy and delicious. Here’s one of our favorite recipes.

Ingredients:

  • 1 tsp cumin powder
  • .5 tsp chili powder
  • .5 tsp chipotle powder
  • .5 tsp salt
  • .5 cups onion
  • 3-4 garlic cloves
  • 1-2 tsp fresh jalapeno (optional per your heat preference)
  • 1 cup cilantro
  • Juice of 1 lime
  • 3-4 tomatillos, papery wrappers removed and rinsed
  • 1-2 tomatoes

Salsa Ingredients

Instructions:

  1. Pulse the spices, salt, onion and garlic until finely chopped (here’s where jalapeno would go in)
  2. Add cilantro and lime juice, pulse several times
  3. Add tomatillos and tomatoes, pulse until they are the texture you prefer
  4. Between each step make sure to scrape the sides of the food processor with a spatula so all the ingredients get incorporated evenly

I like to separate the chunky part and use the juices to season my Spanish rice, etc.

One other note: this is a great way to use the cilantro stems since they are getting finely chopped anyway, so you can use the pretty top leaves for garnish.

Risotto with Beet Greens

20 Monday Feb 2012

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Risotto with Beet Greens

Risotto is such a treat – plus it’s easy to make and extremely flexible. The one consideration with risotto is that you do need to stir it pretty constantly, so plan to spend 30-40 minutes by the stove (aka, pour yourself a glass of wine and relax). With a basic technique in mind, you can vary the recipe for whatever you have on hand or find fresh at the local farmer’s market. It also satisfies that pasta craving for my gluten-free friends.

I had some beet greens that I needed to use, so that’s what last night’s risotto featured. I balanced the greens with lemon juice for brightness and red pepper flakes for a little kick of flavor.

Ingredients:

  • .25 cups olive oil
  • 2 bay leaves
  • .25 tsp red pepper flakes (up to this amount, adjust down for less heat)
  • .25 tsp ground black pepper
  • .25 tsp thyme (optional)
  • 1 onion finely chopped
  • 6 cloves of garlic
  • Greens from 3-6 beets – stems removed and chopped, leaves chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • Juice from 1 lemon
  • .25 cups pine nuts
  • 4 cups vegetable broth – heated in separate pot on stove ready to ladle in
  • 2 tbsp butter (optional)
  • 1 cup grated parmesan cheese

Instructions:

  1. In a large high-edged pan heat the oil over medium heat and season with the bay leaves, pepper, red pepper (this is when to add the thyme if you use it)
  2. Add the onions and stir until they begin to turn translucent, then stir in the garlic and beet stems
  3. Add Arborio rice and stir in so that it absorbs any oil and cooking juices
  4. Add wine and stir until absorbed
  5. Add pine nuts and lemon juice and stir until absorbed
  6. Add broth one ladle at a time until absorbed – you may not use all 4 cups, judge how much the rice will take and adjust to your liking
  7. Stir in parmesan cheese (and butter if you use)
  8. Fold in beet greens until they wilt down and start to incorporate, but still have good color
  9. Garnish with additional parmesan cheese, salt and pepper, drizzle of olive oil

You can also substitute pearl barley for the Arborio rice, for a high-fiber version!

Chia Seed Tea

18 Saturday Feb 2012

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Chia Seed Tea

Yep, chia seeds as in ch-ch-ch-chia pets. They are incredibly nutritious…and oddly delightful. My friend Kipp encouraged me to post this recipe – it’s so simple that I hadn’t even considered sharing it. But if you’re not familiar with chia seed, this is a great way to get started with them.

Some things you might like to know about chia seeds:

They were a staple of the Aztec and Mayan diets and even had ceremonial significance, so when the Spanish arrived on the scene they banned chia plants as one way to control the indigenous peoples.

One tablespoon is only 60 calories and contains 16% of your daily fiber. It also has 150% of your Omega-3 and is higher in antioxidant activity than blueberries. (Nutrition facts from Spectrum brand – the one I recommend and you can find at Whole Foods for $6 to $8 per bag.)

Chia seeds are about the same size as poppy seeds and have the wonderfully weird property of absorbing liquid into little bubbles surrounding them, turning into tapioca-like balls. They don’t have much flavor on their own, a little bit nutty.

They will absorb most liquids (for some reason not the coconut water I tried last week…?) so you can make puddings with them, for example. They serve as a thickening agent in this wonderful vegan gravy. And you can sometimes find them in kombucha, etc.

But this tea is the way I use them most often because it’s so easy. Here’s the recipe:

  • 1 tablespoon chia seeds
  • 1 cup freshly brewed tea, any flavor you like

Let the tea cool so it’s not super-hot, and it’s best to whisk in the chia seeds for a minute so they don’t clump together but get evenly distributed.

This ratio of 1 tbsp to 1 cup yields a pretty thick viscosity, so adjust to your liking. I drink 2 cups for breakfast most morning, which is fairly filling. I’ll make a couple days’ worth at a time and refrigerate.

That’s it! Hope you enjoy, and please share any chia recipes you love so I can try new ways to use these crazy little seeds!

Cioppino

17 Friday Feb 2012

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This delicious fish stew originated in the Italian-American fishing community in San Francisco. Fresh ingredients (or fresh-caught flash-frozen if you must) are paramount to the success of this dish. Because all the ingredients get chopped up (ciuppin means “to chop”), this is the perfect way to maximize the catch of the day – use tail pieces of halibut, for example, which are very tasty and much less expensive than big fillets that you’ll cut up anyway.

You’ll find Cioppino recipes with all different combinations of seafood and you should feel free to pick your favorites, or buy what’s on special at the fish market today. Substitute clams for mussels, or do both. Add squid if you like. Just be thoughtful about timing so that each type is cooked appropriately – add crab legs early and scallops late, etc.

Also, cooking shellfish in the shells will enhance flavor – and the eating experience. But if you don’t want that authentic roll-up-your-sleeves dining, you can remove shells prior to cooking for a lazy man’s version.

One other note: you can make the base (everything up to adding seafood) ahead of time, so it can come together quickly when you’re ready to eat. As a potlatch approach (this dish can be expensive!), assign friends different seafood to bring to the party.

Buon Appetito!

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Cook in a large pot over medium heat:

  • .25 cups olive oil
  • 6 cloves garlic
  • 2 medium onions, finely chipped
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1.5 tsp salt
  • .5 tsp black pepper

When onions are soft, stir to incorporate:

  • 2 tbsp tomato paste

Add and boil uncovered for 5 minutes:

  • 1.5 cups dry white wine, should reduce by half in this time

Add and simmer for 30 minutes covered:

  • 28 ozs (2 cans) diced tomatoes
  • 1 cup clam juice
  • 1 cup vegetable broth

Add:

  • 1 lb crab legs (thawed if frozen) cracked open and cut into 3” pieces
  • 18 mussels, scrubbed – cook these for 5 minutes and removed as they open for up to 10 minutes – discard any that do not open after 10 minutes (same if using clams)

When mussels are removed, add and simmer for 5 minutes or until just cooked:

  • .5 lbs halibut cut into chunks
  • 18 large shrimp, deveined (use their color to help gauge timing)
  • .5 lbs sea scallops, whole if medium-sized or chunked if large
  • 2 cups chopped baby Portobello mushrooms

Finish by:

  • Adding mussels back into dish to reheat briefly
  • Salt and pepper to taste

Garnish with:

  • Chopped fresh parsley
  • Chopped fresh basil
  • Parmesan cheese

Serve:

  • In large flat bowls
  • With crab fork and cracker if you make it “authentic”
  • Accompany with sourdough bread
  • With a spare bowl for shells on the table

Super Food Chocolate Shake

17 Friday Feb 2012

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Dark chocolate is great for you – it’s high in antioxidants, can reduce blood pressure, improve circulation and elevate mood. Plus, let’s be honest, you crave it. By using raw cacao powder in this delicious vegan shake, you get all the satisfaction and benefits of this incredible super food without the processing or additives.

I use oat milk instead of soy milk because I’m concerned about the negative impacts of too much soy on the thyroid. I love tofu so I’m saving my soy intake for that. Almond, rice and hemp milk are great options too.

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In a blender:

  • 1 Banana
  • 4 tsps Cacao Powder
  • 3 scoops Stevia (white on cacao in photo, use scoop in package)
  • ¾ cups Oat Milk
  • 5-8 Ice Cubes

Customize your shake:

Matcha Powder: Add 1 tsp or less.
Matcha (photographed with ingredients above) is finely-ground green tea with a brilliant color. It’s used in the Japanese tea ceremony as well as cooking – if you’ve seen green tea flavored ice cream, you’ve seen matcha. Because you consume the entire tea leaf, matcha offers the health benefits of green tea in a much more potent form. But if you’re sensitive to caffeine, you might avoid this in the evening.

Raw Almonds: Add about 12 nuts.
A great way to make the shake a bit more satiating, almonds are a good source of Vitamin E and have a moderately anti-inflammatory effect.

Acai Powder: Add 1 tsp plus.
Rich in antioxidants, this will add some berry flavor but very little sweetness to your shake. Acai berries were the “it” food a few years ago and now we’re seeing a backlash to some of the more extreme claims such as miraculous weight loss. Still, as a potent red berry they have plenty of good stuff for you.

Maca Powder: Add 1 tsp.
This plant thrives in the Andes where few other plants can grow. It will add a slight malty flavor to your shake. Maca’s unique nutritional profile is optimal for supporting the endocrine system – in fact, Maca has a reputation for improving libido and fertility. My advice is think twice about adding this to your diet if you take birth control.

Cinnamon: Add .5 tsp.
If you like cinnamon, it tastes great in this shake and happens to have a whole host of health benefits including anti-inflammatory properties, lowering your bad LDL cholesterol, and helping to regulate blood sugar.

Gazpacho

17 Friday Feb 2012

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Here’s something wonderfully refreshing. I’ll serve this instead of a salad with Mexican meals. Make it an hour or more ahead of time and refrigerate as gazpacho, like revenge, is a dish best served cold.

Ingredients and Instructions:

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Clockwise from top left:

  • 2 cups Tomato Juice (fresh if you have a juicer!)
  • ½ large Red Onion, chopped
  • ½ cup White Balsamic Wine Vinegar
  • ¼ cup Olive Oil (shown with vinegar)
  • 14 oz Diced Canned Tomatoes
  • 2 tbsp Cumin Powder
  • 1 tsp Chili Powder
  • Salt and Pepper, to taste
  • 3 Cloves Garlic, chopped
  • 2 Red Bell Peppers, chopped
  • 1 Cucumber, chopped

You’ll need to put ingredients in your blender in several batches because of volume. Combine ingredients so that there’s enough liquid in each batch to get a smooth consistency. Mix batches in a large serving bowl.

Olé! 

Vegan Gravy

17 Friday Feb 2012

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This gravy is amazing! I made it for Thanksgiving with my boyfriend’s family. Everybody politely tried some at the beginning of the meal, but this was requested instead of the traditional turkey gravy for second helpings.

I found the recipe from RuthsFoods (she has a video tutorial) when learning how to use chia seeds, my new favorite toy. I should do a whole post on chia seeds, but for this recipe it’s enough to know that they are a thickening agent, absorbing liquid to form tapioca-like balls.

Ingredients and Instructions: 

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Clockwise from green bowl:

  • 1/2 white onion, minced
  • 1/2 cup vegetable broth + 1/2 cup for later to adjust thickness as needed
  • 2 tbsp chia seeds
  • 1-2 tbsp miso
  • 1/4 tsp ground black pepper
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp powdered thyme (or other seasoning if you prefer)
  • Sprig of rosemary (again, or other as you like)
  • 2 tbsp oil (I’m using grape seed)
  • 3 tbsp nutritional yeast

In a large skillet, saute onions in oil until they turn translucent.

Add the nutritional yeast, salt, pepper and seasonings (thyme and rosemary, or whatever you choose) and stir so that they can absorb all the oil. Let this saute, stirring, for 5 minutes.

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Add the broth and chia seeds and mix well to avoid clumps. I like to mix the chia seeds into the broth before beginning so the have several minutes to plump up. At this point, reduce the heat to low and give the chia seeds time to absorb, stirring occasionally, for 5-10 minutes.

Adjust the thickness with the additional broth. I typically stir in another 1/4 cup or more, slowly so I can gauge. The chia will continue to thicken it, so make it just a little thinner than you really want.

Remove from heat and add the miso, mashing to fully incorporate.

Voila! 

Creamy Broccolini Soup

17 Friday Feb 2012

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This hearty soup gets its wonderful cheesy flavor from blended sweet potatoes, miso and Bragg Liquid Aminos – a lower-sodium and gluten-free alternative to soy sauce that I highly recommend for every pantry.

Ingredients and Instructions:

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Sauté for 5 minutes:

  • 2 tbsp.  Grape Seed Oil
  • 4 tbsp.  Onion, chopped
  • 2 tbsp.  Garlic, minced
  • 2 tbsp.  Ginger Root, minced

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Add and sauté for 5 minutes:

  • 1           Sweet Potato, peeled and chopped
  • 2 cups   Broccolini, chopped (using stems, saving florets for stir fry!)
  • ½ cup    Red Pepper, chopped

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Add and bring to boil for 10 minutes:

  • 1 cup     Water
  • 2 tbsp.   Bragg Liquid Aminos

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Remove from heat and add:

  • 2 tbsp.   Brown Miso
  • 1 cup     Water (mix in miso first for easier incorporation)

Place all in blender and blend until smooth. Serve and enjoy!

Can add for a cheesier flavor:

  • ¼ cup    Nutritional Yeast

Homemade Indian Curry Paste

15 Wednesday Feb 2012

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Curry Paste

Homemade Curry Paste

This is a flavorful base that you can use for many different Indian curry dishes to take advantage of the ingredients you have at home or are craving. You can adjust the different spices to your own taste. For example, this recipe has enough cinnamon to be noticeable so dial that back if you like less.

Ingredients:

  • .25 tsp fenugreek seed
  • .25 tsp fennel seed (optional)
  • .25 tsp cinnamon powder
  • .75 tsp mustard seed
  • .75 tsp chili powder
  • 1.25 tsp turmeric powder
  • 1.25 tsp cumin powder
  • 1.5 inches ginger root, peeled and chopped
  • 10 cloves garlic
  • 1-2 tbsp grape seed oil – enough to pull other ingredients together
  • 1 tbsp tomato paste (optional here, I add to my curry separately)

Curry Paste Ingredients

Toast the fenugreek, fennel and mustard seeds in a dry pan over medium heat until they become fragrant and darken in color, maybe 5 minutes.

Transfer seeds into food processor and pulse several times.

Add all other ingredients except oil and tomato paste and process until a consistent texture.

Add oil and tomato paste and process again to achieve the desired texture.

Here’s an example of how to use – Curried Lentils:

  • Heat 3 tbsp grape seed oil in large pot over med heat.
  • Season oil with 2 bay leaves, 15 peppercorns, .25 tsp crushed red pepper (or more if you like, or use finely chopped jalapeno), and 2 tsp Celtic sea salt
  • Add 2 finely chopped onions and cook 5 mins
  • Stir in curry paste from above (and the tomato paste if not incorporated)
  • Add .5 cups water, 3 chopped carrots, 1 chopped red bell pepper
  • Add 1.5 cups water and .5 cups lentils
  • Cook until lentils are done
  • Remove from heat, serve over basmati rice if you like, and sprinkle with fresh chopped cilantro
  • Consider including tofu, mushrooms or sweet potatoes. Try serving over spinach instead of rice