I had a somewhat impromptu dinner party tonight...as in my Big Sis stopped by because she didn't want to go home, and I'd already invited my best friend Jordan over for dinner... yay!
Lucky for them I love cooking for people!
I actually just love having people around, but sharing a meal that you've cooked is special :)
So for our impromptu dinner party I made Lemon Sole and Polenta!
Lemon Sole
1 Cup gluten free flour mix (see the chocolate chip cookie post)
Salt and Pepper
4 Large sole fillets
5 Tbsp Butter substitute (I like Earth Balance, it tastes like butter!)
2 Tbsp Extra Virgin Olive Oil
1/4 Cup slivered almonds
1/4 Cup drained capers
1 small lemon, sliced paper thin
For the Fish:
Put the flour in a shallow bowl, season with salt and pepper. Dredge the fish in the flour and tap off the excess. Melt 1 Tbsp of the butter and add 1 Tbsp of the oil in a large skillet over medium-high heat. Add the fillets two at a time and cook until golden and crisp (~4 min), turning once. Transfer into a dish and cover with foil, put into the microwave or oven to keep warm. Cook the other two fillets in the same manner, adding another Tbsp of butter and oil to the pan.
To prepare the sauce:
Add the remaining butter to the pan, add the almonds and toast for about 2 minutes, until they're golden brown. Add the capers and lemon slices and cook until heated through, about another minute.
Spoon the sauce over the fish and serve!
I served this recipe with polenta, basically its Italian Grits... and it's awesome!
I use Gia Russa quick cooking polenta, it says gluten free right on the box!
You boil up some liquid, use broth or milk if you want, I use water. Next you whisk in the polenta and take it off the heat, stir it for a few minutes and its done!
I just let my guests add parmesan cheese or butter if they want, but it was really good with the fish!
Monday, March 26, 2012
Sunday, March 25, 2012
GF/DF Mac and Cheeze!
Happy Sunday!
This is the day of the week I like to try new recipes and don't really do much of anything :)
Anyways, I tried out a new recipe today - because I've been craving mac and cheese like crazy! I found it at this awesome blog called Oh She Glows where they do lots and lots of vegan recipes, including this one for vegan mac and cheese! Although I am not vegan by any stretch of the imagination, my milk allergy makes it pretty much impossible to have any kind of dairy-style sauce...
So without further ado, here is the recipe! I would not suggest eating this or cooking this in a white shirt - the sauce is very orange and does not come out!
Butternut Squash Mac 'n Cheeze (modified from Oh She Glows)
This is the day of the week I like to try new recipes and don't really do much of anything :)
Anyways, I tried out a new recipe today - because I've been craving mac and cheese like crazy! I found it at this awesome blog called Oh She Glows where they do lots and lots of vegan recipes, including this one for vegan mac and cheese! Although I am not vegan by any stretch of the imagination, my milk allergy makes it pretty much impossible to have any kind of dairy-style sauce...
So without further ado, here is the recipe! I would not suggest eating this or cooking this in a white shirt - the sauce is very orange and does not come out!
Butternut Squash Mac 'n Cheeze (modified from Oh She Glows)
1 C roasted butternut squash or canned butternut squash
1 Tbsp butter substitute
1 C plain (unsweetened, unflavored) almond milk
1 Tbsp cornstarch (or potato starch, I had some leftover from making flour)
7 Tbsp nutritional yeast (see note at end)
2 tsp Dijon mustard
1/2 tsp garlic powder (or more)
1/2 lb cooked rice pasta
If you're roasting the squash:
Preheat the oven to 425F, chop up the squash into small chunks and drizzle with a large amount of extra virgin olive oil and salt and pepper. Put into a baking dish (or cookie sheet) and roast for 40 min, give it a mix half way through.
For the sauce:
Melt butter over medium-low heat in a medium sauce pan. Whisk together the almond milk and starch in a small bowl until there are no clumps. Add to the pan and whisk together. Stir in the remaining ingredients and whisk over low heat until thickened (5-7 min). Once the squash is roasted, or if using canned squash, add the sauce and the squash to a food processor/blender and puree until smooth. Serve over the cooked pasta. I sprinkled it with some season salt, and that just made it even better!
***About the nutritional yeast: It sounds kinda gross, but it's actually really good - and good for you! It tastes a little like Parmesan cheese with a bit more of a nut flavor. I bought mine at whole foods, don't buy it in bulk if you're gluten free or allergic to wheat - they store it right next to the flour and their brand actually is produced in a facility that processes wheat. I bought the KAL brand that they sell in a big tub - it states wheat free right on the label!
Thursday, March 22, 2012
Dairy Free Coconut Ice Cream
One of the things I've struggled with the most since I developed my allergies is desserts. Used to be that I would settle down after a long day with a bowl of mint chocolate chip ice cream, a cookie or a big serving of my apple crisp. I've invested in an ice cream maker and food processor, both of which are extremely handy, and I have to say making my own ice cream is the best! I found this recipe in one of my Thai cookbooks, and its naturally wheat and dairy free, and amazing with chocolate sauce on top! You can sometimes find this at Thai restaurants, and it tastes awesome after a fiery curry.
Coconut Ice Cream (aka: ai-teem ga-ti)
7 Cups unsweetened coconut milk (~4 14oz cans, don't use the light kind...trust me on this)
2 Cups sugar
1 tsp salt
*Read your ice-cream maker's instructions before proceeding, some require you to cook the mixture to dissolve the sugar, others don't*
You can skip the following if your ice cream maker doesn't require you to cook the mixture:
Combine the coconut milk, sugar, and salt in a medium saucepan and bring to a gentle boil over medium-high heat. Cook, stirring often, until the sugar dissolves and the mixture is smooth, 1 to 2 minutes. Transfer to a bowl, cool to room temperature and cover and chill until very cold.
If your ice cream maker doesn't require you to cook it start here:
Combine all the ingredients in the ice cream maker pail and refrigerate until very cold. Set up the ice cream maker according to your maker's instructions and make the ice cream! This keeps well in the freezer for several weeks.
Coconut Ice Cream (aka: ai-teem ga-ti)
7 Cups unsweetened coconut milk (~4 14oz cans, don't use the light kind...trust me on this)
2 Cups sugar
1 tsp salt
*Read your ice-cream maker's instructions before proceeding, some require you to cook the mixture to dissolve the sugar, others don't*
You can skip the following if your ice cream maker doesn't require you to cook the mixture:
Combine the coconut milk, sugar, and salt in a medium saucepan and bring to a gentle boil over medium-high heat. Cook, stirring often, until the sugar dissolves and the mixture is smooth, 1 to 2 minutes. Transfer to a bowl, cool to room temperature and cover and chill until very cold.
If your ice cream maker doesn't require you to cook it start here:
Combine all the ingredients in the ice cream maker pail and refrigerate until very cold. Set up the ice cream maker according to your maker's instructions and make the ice cream! This keeps well in the freezer for several weeks.
Why I haven't posted & Hummus Recipe!
So! Some exciting news over in my corner of the US... I'm Moving to Virginia!
I've been in Virginia for the past few days (sorry for the lack of posts) looking at apartments and I got to meet my new boss! He seems really cool and the place I'll be working is massive! I found a great apartment, with, wait for it... an AWESOME kitchen :) So expect lots of recipes, and hopefully some pictures, once I move.
Without further ado, here is my hummus recipe! I eat it witha spoon baby corn, nut thins, carrot sticks... pretty much whatever happens to be around.
Hummus:
1 lb Canned Chickpeas, drained and rinsed
2 Cloves garlic
1 1/2 tsp salt
5 Tbsp lemon juice
1/4 C Water
1/3 C Tahini
1/4 C Extra Virgin Olive Oil
Add the chickpeas and garlic to the food processor, pulse until mostly chopped up. Add the rest of the ingredients and puree until smooth. Keeps well in the fridge (~1 week). Doubles well :)
I've been in Virginia for the past few days (sorry for the lack of posts) looking at apartments and I got to meet my new boss! He seems really cool and the place I'll be working is massive! I found a great apartment, with, wait for it... an AWESOME kitchen :) So expect lots of recipes, and hopefully some pictures, once I move.
Without further ado, here is my hummus recipe! I eat it with
Hummus:
1 lb Canned Chickpeas, drained and rinsed
2 Cloves garlic
1 1/2 tsp salt
5 Tbsp lemon juice
1/4 C Water
1/3 C Tahini
1/4 C Extra Virgin Olive Oil
Add the chickpeas and garlic to the food processor, pulse until mostly chopped up. Add the rest of the ingredients and puree until smooth. Keeps well in the fridge (~1 week). Doubles well :)
Monday, March 12, 2012
White Chili
Another family recipe!
My Grandma Selinger, who apparently had some food allergies like me, came up with this recipe for white chili. I am not a fan of tomato-based chili, it's a long story, but this is just right on those days when its cold and gloomy out (like this past Thursday!). I ended up sending the leftovers home with Big and Little, a little too much cheese for me, but its still just as good as I remember from when my mom made it :)
White Chili
3 lbs cooked northern beans, with liquid (the canned ones are fine!)
2 lbs chicken, cut into pieces***
4 cloves garlic, chopped
2 medium onions, chopped
2 tsp cumin
1/4 tsp cayenne
1/4 tsp dried oregano
2 cans chopped mild green chilies (6 or 7 ounce cans)
4 C chicken broth
12 oz monterey jack cheese, shredded (can be omitted if you're dairy free)
***Either cook the chicken ahead of time, or else buy one of those rotisserie chickens at the grocery store
Cook the onion and garlic, add (cooked) chicken, beans, peppers, spices, and broth. Heat for around 15 minutes, then add the cheese making sure its fully melted into the soup. Serve with additional shredded cheese and sour cream.
My Grandma Selinger, who apparently had some food allergies like me, came up with this recipe for white chili. I am not a fan of tomato-based chili, it's a long story, but this is just right on those days when its cold and gloomy out (like this past Thursday!). I ended up sending the leftovers home with Big and Little, a little too much cheese for me, but its still just as good as I remember from when my mom made it :)
White Chili
3 lbs cooked northern beans, with liquid (the canned ones are fine!)
2 lbs chicken, cut into pieces***
4 cloves garlic, chopped
2 medium onions, chopped
2 tsp cumin
1/4 tsp cayenne
1/4 tsp dried oregano
2 cans chopped mild green chilies (6 or 7 ounce cans)
4 C chicken broth
12 oz monterey jack cheese, shredded (can be omitted if you're dairy free)
***Either cook the chicken ahead of time, or else buy one of those rotisserie chickens at the grocery store
Cook the onion and garlic, add (cooked) chicken, beans, peppers, spices, and broth. Heat for around 15 minutes, then add the cheese making sure its fully melted into the soup. Serve with additional shredded cheese and sour cream.
My Great-Grandma Iva's Caramels and Constellations
I had hives constellations today on my arms. Gotta lay off the dairy...
Why constellations, you may ask? The conversation went something like this:
Jordan: Why are you drawing on your arms?
Me (trying to avoid HSE homework): I'm making my hives into constellations, this one looks kinda like the big dipper!
Jordan: You goof!
The following is one of my favorite dessert recipes, I haven't figured out how to modify it to be dairy free yet, but it's on the list of things to do.
So here it is, the long awaited caramel recipe! The recipe is from my Great-Grandma Iva Selinger. These are the ones I normally make and then bring a huge (and I mean huge, like gallon or walmart bag) bag of them to class or to the sorority house. It makes 14 dozen of them, so unless you have a classroom / sorority house / office full of hungry people, try making a half batch.
Caramels:
3 C Granulated Sugar
4 C Whipping cream, divided
2 1/4 C Light corn syrup
1 1/2 tsp vanilla
Butter (to grease the cookie sheet)
Optional:
1 C Nuts
1/2 Bar paraffin ***
2 Squares unsweetened chocolate
You'll need a candy thermometer (try Target?), a big pot (not nonstick, it gets pretty warm and could make them taste funny), a cookie sheet (not nonstick, you'll scrape the coating off), and a wooden spoon. Put the cookie sheet on a stable surface and grease it with the butter, make sure that you'll have enough room to maneuver your pot over the cookie sheet to pour out the caramel (trust me, nothing burns quite like hot sugar!).
Boil sugar, syrup and 2 cups of cream to soft ball stage (235F), stirring often. Once you've reached the soft ball stage, slowly add the other 2 cups of cream and continue to boil. Boil to firm ball stage (245F) stirring often. Add the vanilla, nuts (if using), paraffin (if using) and chocolate (again, if using). Pour into the prepared cookie sheet. Allow them to cool for at least 45 minutes. While you're waiting for the caramels to cool, cut up waxed paper into 2"x3" strips to wrap the finished caramels in. Once they're cooled off, use a butter knife (or a pizza cutter if you're lazy) and cut the caramels into your desired shapes.
When you're wrapping the caramels, grease your *clean* hands and make sure all your jewelry is removed, it'll keep you from getting so sticky. ***Paraffin wax is sold under the brand name Gulf Wax in most stores in the canning supplies area, it makes the caramels less sticky and more flexible. You can omit it, just be prepared for stickier caramels.
Why constellations, you may ask? The conversation went something like this:
Jordan: Why are you drawing on your arms?
Me (trying to avoid HSE homework): I'm making my hives into constellations, this one looks kinda like the big dipper!
Jordan: You goof!
The following is one of my favorite dessert recipes, I haven't figured out how to modify it to be dairy free yet, but it's on the list of things to do.
So here it is, the long awaited caramel recipe! The recipe is from my Great-Grandma Iva Selinger. These are the ones I normally make and then bring a huge (and I mean huge, like gallon or walmart bag) bag of them to class or to the sorority house. It makes 14 dozen of them, so unless you have a classroom / sorority house / office full of hungry people, try making a half batch.
Caramels:
3 C Granulated Sugar
4 C Whipping cream, divided
2 1/4 C Light corn syrup
1 1/2 tsp vanilla
Butter (to grease the cookie sheet)
Optional:
1 C Nuts
1/2 Bar paraffin ***
2 Squares unsweetened chocolate
You'll need a candy thermometer (try Target?), a big pot (not nonstick, it gets pretty warm and could make them taste funny), a cookie sheet (not nonstick, you'll scrape the coating off), and a wooden spoon. Put the cookie sheet on a stable surface and grease it with the butter, make sure that you'll have enough room to maneuver your pot over the cookie sheet to pour out the caramel (trust me, nothing burns quite like hot sugar!).
Boil sugar, syrup and 2 cups of cream to soft ball stage (235F), stirring often. Once you've reached the soft ball stage, slowly add the other 2 cups of cream and continue to boil. Boil to firm ball stage (245F) stirring often. Add the vanilla, nuts (if using), paraffin (if using) and chocolate (again, if using). Pour into the prepared cookie sheet. Allow them to cool for at least 45 minutes. While you're waiting for the caramels to cool, cut up waxed paper into 2"x3" strips to wrap the finished caramels in. Once they're cooled off, use a butter knife (or a pizza cutter if you're lazy) and cut the caramels into your desired shapes.
When you're wrapping the caramels, grease your *clean* hands and make sure all your jewelry is removed, it'll keep you from getting so sticky. ***Paraffin wax is sold under the brand name Gulf Wax in most stores in the canning supplies area, it makes the caramels less sticky and more flexible. You can omit it, just be prepared for stickier caramels.
Sunday, March 11, 2012
"Kitchen Magic" and my Apple Crisp Recipe
So, my friends seem to think I have "kitchen magic" or something.... I disagree, I just have lots of practice cooking and a lot of recipes :) Sorry for the ramble, I don't think I'm fully awake yet... freaking time change.
Anyways, without further ado, here if my oft requested Apple Crisp recipe
Apple Crisp:
4 C Sliced, peeled granny smith apples***
3/4 C Brown sugar
1/2 C Flour (see previous post for my flour recipe)
1/2 C Oats (check labels, some are produced on the same equipment as wheat)
1 tsp Cinnamon
1 tsp Nutmeg
1/3 C Butter, melted
Grease an 8" square pan (if you run some of the butter around the pan it tastes even better), place apple slices in pan. Mix remaining ingredients thoroughly, sprinkle evenly over apples. Bake at 375 for 30 minutes or until apples are tender and topping is golden brown and crunchy.
***This goes waaaay faster if you use either a mandolin or the straight blade on the side of most cheese graters
Note: I have a tendency to sample the crisp topping (its really good :) ) so, sometimes I make a double batch so it won't be short on topping if I sample too much....
Anyways, without further ado, here if my oft requested Apple Crisp recipe
Apple Crisp:
4 C Sliced, peeled granny smith apples***
3/4 C Brown sugar
1/2 C Flour (see previous post for my flour recipe)
1/2 C Oats (check labels, some are produced on the same equipment as wheat)
1 tsp Cinnamon
1 tsp Nutmeg
1/3 C Butter, melted
Grease an 8" square pan (if you run some of the butter around the pan it tastes even better), place apple slices in pan. Mix remaining ingredients thoroughly, sprinkle evenly over apples. Bake at 375 for 30 minutes or until apples are tender and topping is golden brown and crunchy.
***This goes waaaay faster if you use either a mandolin or the straight blade on the side of most cheese graters
Note: I have a tendency to sample the crisp topping (its really good :) ) so, sometimes I make a double batch so it won't be short on topping if I sample too much....
Subscribe to:
Posts (Atom)