Archive for the ‘Gluten free’ Category

Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Rosemary Mixed Nuts

June 6th, 2017 No Comments

  Nuts! Always a handy item for snacks or an appetizer table.  The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away.  I tried these without the cayenne and they seemed a bit weak—the red pepper gives not only a background of warmth, but it’s amazing how it both builds the base flavor and brings a little brightness.  You can be creative with other herbs and spices as well.

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Jerk Guacamole

May 23rd, 2017 8 Comments

  A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel.  Everyone is relaxed, friendly, unparanoid, and relatively diverse.  The leg room in coach is luxurious and the small stations have free long term parking.  Perhaps it’s time you consider an Amtrak adventure?     A sun rising over Nebraska was enjoyed by a few of us in the observation lounge.  There wasn’t much talking in that pre-dawn reverie but the appreciation was palpable as we waited for the downstairs

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Pickled Cumin Carrots

May 16th, 2017 3 Comments

  I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page.  These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the cheery orange is great next to the often dull brown hues of olives, mushrooms and meat.   This recipe is also from one of my favorite cookbooks ever, Deborah Madison’s Vegetarian Cooking for Everyone.  I made

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5-Spice Tofu

May 9th, 2017 3 Comments

  I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice.  I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately.  At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served

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Curried Spinach w/ Gluten Free Gnocchi

May 3rd, 2017 2 Comments

  Superpowers? I sometimes wish my superpowers were more exciting.  List-making is not terribly sexy or awe-inspiring.  I visualize what needs to happen then scribble (with .09 lead pencil and paper) the amounts then compile all the amounts into another list, then figure out the day and order in which things need to happen. It might take numerous drafts to achieve something understandable and useable.  I may even teeter into OCD moments of how a proper list should look and I

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Socca

April 19th, 2017 2 Comments

  Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on.  This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound.  They’re gluten free, full of protein, and provide a great vehicle to get your favorite toppings into your mouth.     It takes a while for the garbanzo flour to be absorbed into the water so begin early in the

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Shichimi

April 12th, 2017 2 Comments

Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor.  Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, citrus peel, sesame seeds, and nori.  Other ingredients may include Szechuan peppercorn, black or white poppyseeds, hemp seeds, paprika, salt, ginger and garlic.   I recently picked up a bag of pre-mixed shichimi and was reminded how

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Pickled Deviled Eggs

March 21st, 2017 No Comments

  Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’.  The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail.  Good reading while you wait for the weather to warm as we muck through this season of mudliness.    Eggs and Spring.   Along with symbolizing life and new birth, in earlier times eggs were one of the few things available

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Gluten Free Ricotta Gnocchi

March 14th, 2017 No Comments

  Spring veggies are not far off and these miniature bites of goodness will go well with all of them.  Spinach, garlic scapes, asparagus, kale, green onions, peas, watercress, fiddlehead ferns, morel mushrooms—-mix any or all of these delicacies with ricotta gnocchi (and butter!) and you’ll have a seasonal celebration on your table. Gnocchi is traditionally made with cooked potatoes, which are also delicious and a great way to use up your leftover mash, but this version gives more protein

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