Tag Archives: gluten-free

Aunt Karen’s Spring Roll Dipping Sauce

0

Posted on by

My sister Karen introduced us to this fine, very fresh meal.

Aunt Karen’s Spring Roll Dipping Sauce

To be served with a colorful array of sliced vegetables, prepared tofu, ground peanuts, rice/tapioca spring roll rounds, a bowl of hot water and napkins.

saute briefly:
1/4 cup extra-virgin olive or canola oil
1 garlic clove, minced
1 shallot bulb, minced

add to pan:
1/4 cup soy sauce
1 Tbsp. sucanat (or brown sugar)
1 tsp. chili flakes
3/4 cup water

add after mixture comes to a brief boil; then pour into a small, attractive serving bowl:

1 tsp. rice vinegar
juice of half a fresh lime
add to steaming bowl, et voilá!
1 bunch green onions, finely sliced

suggested veggies:
red peppers
red cabbage
carrots
squash

also provide:
cilantro, mint and basil
ground peanuts
chopped limes

 

Family notes:

November 2015: Anna and Maddie prepared this meal for Scott’s 53rd birthday party. We had a small intimate dinner at their 9th East apartment downtown. –Helen

February 2016: Anna’s boyfriend, Tony, and the girls came over for Sunday dinner after an afternoon of sledding with little brother, Petey. We added portobello mushrooms marinated in the dipping sauce and then broiled to the spread. Highly recommended! –Helen

With a rare occurrence of having an actual Sunday off, eating these delicious spring rolls was like the cherry on the sundae of my Sunday. – Tony

 

 

Lima Bean Spinach Soup

0

Posted on by

Lenitas Fea’s Lima Bean and Spinach Soup
June 2008
Maddie, Katie, Anna all like this! You couldn’t even taste the coconut (if you want more of a coconut flavor, add more coconut flour and water).

1 cup dry lima beans, cooked
1 bunch spinach, finely chopped in food processor
1 chopped onion
2 cloves garlic, minced
olive oil
1-2 tsp bottled curry paste
2 Tbsp coconut flour
salt

Lime Cilantro Barley Quinoa Brown Rice

0

Posted on by

Good, but I have no idea where the idea came from.

A kid-friendly whole-grain dish.
cook 5 minutes. Let sit. Chill:
1/4 cup quinoa cooked
1/2 cup + 1/8 cup water.
cook 30-45 min. Chill. Stir into quinoa:
1/4 c hull-less barley
1/4 c wild/brown rice mix
1 1/4 c water.

stir into grains:
1/3 cup pine nuts, sliced almonds or chopped pecans
1/2 cup largely chopped snow peas, snap peas or lightly steamed fresh
peas
2 green onions, finely sliced
1/3 bunch fresh cilantro, finely chopped
juice of 1/2 to 1 whole lime, depending on taste
1/4 cup canola oil
salt to taste

As you can see, there’s great variety possible in the veggies and nuts.
The basics of the seasoning, though, are important because they’re
wonderful.

Parsley Quinoa Salad

0

Posted on by

Maddie and Mommy’s Parsley and Quinoa Salad
January 2008
Maddie and I listened to Harry Potter 7 while we made this, apple crisp and Swiss chard.
cook, then cool:
½ cup dry quinoa
1¼ cup water
place in strainer; pour a quart of boiling water:
1 large shallot, sliced
add to quinoa and shallot:
1 head parsley, finely chopped
1 red pepper, sliced
1 tbsp extra-virgin olive oil
lemon juice to taste
red wine vinegar to taste
salt to taste

 

Hearty White Pie Crust

0

Posted on by

Hearty White Pie Crust Recipe 2008
mix:
1 c white flour (or Bob’s Redmill gluten-free flour mix)
¼ tsp salt
2 Tbsp flax meal
6 Tbsp oats
cut in:
1/3 c butter
add:
3-4 Tbsp water
Bake at 350?F until golden brown.

I haven’t found a good whole-grain piecrust yet. The flax and oats add a few more nutrients to an unapologetically white-flour pastry. Try coconut flour or oat flour in place of some of the white wheat flour and let me know how it turns out.

Katie’s Polenta Crust

0

Posted on by

One evening, Katie suggested I make a pizza crust out of polenta, since her dad can’t eat wheat. Gluten-sensitive persons, this is pizza heaven. Gluten eaters, enjoy this elegant variation of a traditional crust.
1 onion chopped, sautéed in olive oil
1 cup polenta, stirred in
½ tsp salt
1 cup water + 2 eggs (stirred in)
salt

Spread onto pizza stone. Rub with olive oil, herbs, and minced garlic.

Posole with Lima Beans

0

Posted on by

One of my favorites.  My mother says you can’t make vegetarian posole, but I disagree…  Good eaters: You’ll like this, I promise.

Credit for this hearty soup goes to my mother, Maria Salas, who fed me the pork
version (also yummy) throughout my childhood. Thanks, Ma!

INGREDIENTS:

  • 1 C dried hominy (quick version–one 15 oz. can)
  • 1 C dried lima beans (my memories of canned lima beans aren’t fond;
  • try the shortcut at your own risk)
  • 3 little cans mild green chilies (slower–roast and peel your own chilies)
  • 1 white or sweet onion
  • 1 clove garlic
  • Salt
  • Canola oil

I like to cook the hominy in a pressure cooker because otherwise it takeforever. Lima beans are the quickest-cooking beans I’ve encountered. Hominy takes twice as long, so I cool and open the pressure cooker halfway through and add the beans. Best bet: cook them separately until you get the timing down.  Boil the salt, chopped onions, garlic and chilies with the probably-still-a-little-undercooked hominy until everything is soft (the hominy will eventually flare out and lose its chewiness). Add the perfectly done lima beans.

Add a tablespoon or two of cold-pressed canola oil. Don’t leave this out! I just put it in last to spare the lovely mono- and poly-unsaturated fatty acids from excessive heating. Maybe it’s just a quirk of mine. You can add it anytime, really.

Potatoes in Savory Turmeric Broth

0

Posted on by

INGREDIENTS:

  • ½ C dry split peas
  • ½ C dry red lentils
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 small yellow onion
  • 2 whole cloves
  • 1 quart water
  • ½ t salt
  • 2 medium red potatoes, julienned

Boil for 30 minutes. Remove the onion and herbs; set aside. Drain broth into bowl. (Use legumes for another dish.) Boil potatoes for 1 minute in water. Rinse and drain. Put in medium saucepan.

For Potatoes:

  • ¼ tsp turmeric
  • salt
  • pepper
  • another bay leaf
  • cooked onion, pureed

Add to potatoes with broth. Boil until potatoes are soft.

 

Bean Pea Soup Base

0

Posted on by

The day Benji came and played all day with Maddie – January 2008

INGREDIENTS:

  • 1 red potato
  • 1/2 C dry split peas
  • 1/2 C dry black eyed peas
  • Half of a leek, sliced
  • Olive oil
  • Salt and pepper to taste

After cooking the potatoes, peas and leek, combine all of the ingredients and puree.

Buckwheat Vegetable Soup

0

Posted on by

Technically, buckwheat isn’t a grain; it’s a fruit seed.  Cooked whole, it has a delightful grain texture and a mild flavor. It contains anti-inflammatory properties along with other beneficial nutrients. It contains no gluten. My children like it just fine. You can find it at Whole Foods Market in the bulk aisle. You may also substitute quinoa or hulled (whole) barley.

Cook covered 5 min (don’t let get mushy) and reserve:

  • 1/2 cup whole buckwheat
  • 1 cup water

Steam lightly and reserve:

  • 3 carrots, thinly sliced

Saute until slightly soft:

  • 2 cloves garlic, minced
  • 1 large sweet (white) onion, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp canola oil or extra-virgin olive oil

Add and then stir briefly:

  • 1 large ripe tomato, diced
  • 3-4 large chives, diced

Add:

  • 1 8 oz. can tomato sauce
  • 1/2 tsp salt
  • 1 8 oz. can mild green chilies, chopped cooked carrots and buckwheat

 

1 2