Posts tagged ‘gluten free recipes’

September 22, 2012

eggplant parmesan

Even though I am eyeball deep in canning / drying / harvesting and about 1 million client projects I had this incredible desire to make something super special for dinner the other night. The kind of dish that requires messing up a million pans, and pots and bowls, while balancing 3-4 burner temps and times all in stride. You see the night before I met my new farmer friend Tony on the side of the road and loaded up (again) with his bio dynamic organic goodness, from the valley next to us. He brought with him these stunning eggplants. Eggplant I think is the most voluptuous and sexy veg on the planet. I swooned and came home with a dozen of these perfectly deep dark purple glossy wonders and started dreaming of jars of Italian styles eggplant in oil, and of course of egg plant parmesan. Along with the aubergines I also bought 5 lbs of these fabulous tie-died looking colored peppers, that were so sweet and crisp and I just had to pull out all the stops and honor this beautiful food… And so these gluten free eggplant parmesan with oven roasted pepper sausage sauce was born.

Where to begin with this recipe…

Lets start with the eggplants. Maybe some of you like me have experience trying to fry eggplant in a pan of oil, only to discover the oil being lapped up and mysteriously disappearing into the eggplant, it has a unique ability to make you feel really bad about your ability to bang out a tasty veggie dish. Well here is the answer to that struggle:

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January 27, 2012

cottage cheese spirals

Well I guess my luck leek soup wasn’t that lucky after all, because my sweet little girl has come down with this crappie bug going around, and so tonight when she requested mac and cheese, I couldn’t say no… especially after torturing her all day with oregano oil, and other cold fighting witchery.

There must be something in my DNA which I unknowingly passed down to her,  that has a deep routed LOVE for carbs covered in melted cheesy sauce. I must admit it’s hard for me to say to this request ever, as I am just about always up for mac ‘n cheese. HOWEVER over the years I have come to adjust my mom’s golden gratin recipe full of butter and cream to my homestead healthy versions.. often using gluten free pastas and flours, lots of veggies (sometimes even pureed and hidden all together), I have even made a few delicious vegan versions.

It’s funny as I was enjoying this dish I did a quick surf through all the recipes I have posted which resemble these mac ‘n cheese spin offs… here are 8 of the ones I have loved before.

garlic-parm-kale-gnocchi

pumpkin-parmesan-penne

squash-and-feta-stuffed-ravioli

grana-garlic-gnocchi

lemon-ricotta-and-red-kale-rice-gnocchi’s

gooey-gluten-free-gouda-mac-n-cheese

goat-cheese-please

no-dip-artichoke-spinach-tortellini

As for tonight’s meal I used this lovely organic cottage cheese made fairly locally, along with a dollop of cream cheese and a smudge of butter, no flour and no gluten. I actually used a new organic spiral noodle that is corn and rice… it took forever to cook and yielded the standard rice noodle snot water, but they were pretty good! And this simple cheese sauce was way easier to throw together than the aforementioned moms roux recipe.

While cooking your favourite gluten free pasta get a frying pan going for the sauce.

Using a small pad of butter brown 2 garlic cloves chopped up fine

season with:

S+P

fresh grated nutmeg (a good pinch)

once the garlic starts to brown add and stir in 3 tbsp organic cream cheese

along with a splash of whole farm fresh milk

toss in a handful of chopped parsley

stir gently

then add 1 cup of nice cottage cheese (the beautiful organic stuff I used was closer to ricotta than standard cottage cheese)

add a dollop of nice grainy mustard

and grate a wee amount of parm into the suace

strain pasta and reserve about 2 tbsp of gloopy water, toss the lot (pasta, sauce and gloopy water) and serve!

mmm comfort food for a cold!

January 26, 2012

lucky leek soup

Just look at these picture perfect dried leek rings! I grew about 60 leeks this past summer and lovingly chopped and dried pounds of them, and just the other day I found my stash in my endlessly deep dried herb cabinet, and I set to work right away with the slow cooker to make a super batch of immunity boosting very garlic laden “cream” of  potato leek soup. The soup was just what the doctor ordered, as my sweetie was getting sniffly, and I fought off his bug with about  a dozen dosses of oregano oil,  vitamin C, resishi mushroom and anti viral shooters, followed up with a full of love + garlic soup!

I have been stocking my freezer with large wide mouth mason jars of all the yummy big batches of soups I am cranking out these days. After each batch I usually have a few servings of leftovers as well as 1-2 L of soup ready to freeze down. 3 meals from one pot is a pretty great use of my time.

Why is this soup so lucky? Lucky for my sweetie this soup helps kick the bug. Lucky for my daughter the very thing she was craving all day is exactly what her Moma made for diner.  Lucky for me this soup batch made many future meals.

In a slow cooker on high assemble

6 cups of potatoes chopped into small cubes

2 cups of dried or fresh leek rings

1 bay leaf

along with just enough water to cover them.

season with:

S+P

and a good handful of dried: parsley, oregano and sage.

In a small frying pan brown in oil:

1 large yellow onion chopped fine

and one whole bulb of garlic, all cloves chopped down into fine bits

and a good amount of fresh ginger grated.

Once golden brown, deglaze the pan with a little water and pour the works into the slow cooker.

Let everything cook for at least 4 hours

Then using an immersion blender zip up 70% of the soup (leaving just enough potato chunks to keep it interesting.

Add:

3 tbsp coconut milk powder (or half a can of coconut milk)

1 cup of almond milk

2 hearty tbsp of grainy mustard

1 hearty tbsp miso

handful of fresh parsley

and more S+P to taste

heat for another 30 minutes before serving.

Serve to your sniffling loved ones or just enjoy by the bowlfull!

December 13, 2011

pumpkin parmesan penne

When ever I ask my partner what he wants for dinner he says “tacos” or “that corn chowder” I don’t even know why I bother asking, as for my daughter well her reply is always cheesy noodles please. Tonight I caved and made cheesy noodles with a serious mama spin. I managed to slip in 1/3 of a roasted pumpkin and used organic corn noodles, which yielded a gluten free meal packed with veggies and no one was the wiser!

The sauce for this was really special and it looked like I used orange cheese (which I never buy) but it made it taste cheesier somehow…

In a hot oven

roast 1 small pumpkin sliced into 1″ thick smiles (or any squash) until fork tender, with a drizzle of olive oil and S+P seasoning

also roast the seeds from the pumpkin (same seasonings)

and 4 cloves of garlic (skin on)

In a small sauce pan start a roux

1/4 c butter

1/4 c quinoa flour

allow to bubble away for about 5 minutes stirring often

season with:

S+P

freshly grated nutmeg (about 1 tsp)

a squeeze of course mustard

slowly add 2 cups of milk or cream

reduce heat and stir often as sauce thickens

Then add:

1/2 cup grated parmesan cheese

1 cup ricotta cheese

handful each of chopped: parsley, sage and oregano

Now add the 4 cloves of roasted garlic (peeled) along with about 2 cups worth of roasted pumpkin

Mix with immersion blender until smooth.

 

Toss cooked gluten free pasta of your choice in this divine sauce and garnish with toasted pumpkin seeds and a little more fresh parm.

* this recipe made enough sauce for our family dinner plus I reserved about 2 cups for a veggie pot pie I am planning to make tomorrow!

October 25, 2011

venison gnocchi stroganoff

I just love gifts of little brown bundles of game! I was so pleased when my sweetie came home with ground venison after visiting his buddy the other day! Venison is among my most favourite meats… along with moose, goat and buffalo. I was humming over how to best use this lovely bundle, and I couldn’t say no when the cute “deer deliver boy” requested stroganoff. Plus it gave me a chance to highlight my wonderful home made HP sauce, which is the perfect addition to a meaty sauce.

In a deep cast iron pan begin to brown:

1/2 lb of ground venison

1/2 of a large yellow onion chopped

3 cloves of garlic minced

a little glug of olive oil

let these get a little golden before adding:

1/2 of a large green pepper finely sliced

5 sliced mushrooms

season with:

S+P (heavy on the pepper)

1 tbsp of paprika

a handful of fresh parsley finely chopped

about 2 tbsp of Worcestershire sauce

1/2 cup of my homemade HP sauce

simmer the works in a broth of:

1/2 cup of beer (what ever kind your drinking while you make dinner)

2 cups of water mixed with 1 tbsp potato starch (you could use flour or organic corn starch as a thickener too)

1 bay leaf

Let this all bubble away for about 20 minutes

In a separate pot cook gnocchi’s in boiling water and once they start popping to the top and floating they are ready to strain and add to the pan along with 1 cup of goat milk (or cream). Stir well and allow everything to come to a final low boil, before covering and removing from heat. Let sit for 5 minutes before serving, then garnish with fresh herbs and dig in. This stroganoff  won’t last long so don’t plan for left overs!

enjoy

September 30, 2011

garden harvest veggie ragu

My little green house is pumping out plump tomatoes, a couple handfuls a day.. most of which are chilling in the freezer, but these heirloom beauties were destine for a deep rich veggatarian ragu. This sauce is super versatile, I made a big pan full and had some on left over rice for lunch today dressed with fresh goat feta and oregano, the rest of the sauce (about a pint) will cozy in a jar and wait for a bed of pasta noodles this weekend.

In the event you too have a picky eater around, a thick tomato sauce is a great way to hid teeny tiny little veggie bits 😉 This ragu has 9 different veggies in it, I even slipped beet into this recipe, which I find adds a nice sweetness that works well with the mild acidity of the fresh tomatoes. I know a ragu is traditionally a meat based sauce… but seeing as this thick tomatoes sauce has a stick to your rib-nes to it.. I’m calling it a ragu!

Start warming a good amount of olive oil in a deep cast iron pan

add the following finely chopped veggies and brown:

1 yellow onion

1 carrot

3 cloves of garlic

1/2 of a large green pepper

1/4 of a small zucchini

season with S+P,  chili flakes, bay leaf, fresh minced herbs; oregano, thyme & basil.

Once all these veggies start to get  good and brown add in about 6 cups of diced tomatoes. I used an assortment of 6 varieties of heirloom tomatoes.

reduce heat and to the tomatoes add

2 cups boiling water

2 heaping Tbsp red pepper spread

1 small grated beet

Allow everything to simmer away for as long as you have to wait (adding extra hot water and season as needed) 1 hour is plenty but 3 is ideal! If you have less time to cook it down or  if you prefer a smoother sauce, you can zip it up with an immersion blender, me I like some tomato chunks.

That’s is.. simple garden harvest ragu, ready to smother anything you want to cover in deliciousness!

February 4, 2011

Seedy White Bean & Feta Veggie Balls / Burgers and Winter Kale Pesto

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I made this stellar veggie burger mix and turned it into burgers the first night and bean balls the next days, both worked out great. The veggie patty is a white bean and nut burger that came together pretty quickly. The next day I whipped up a winter pesto with kale, artichoke and sunflower seeds and used that as my sauce for corngetti and bean balls.

Seedy White Bean & Feta Burgers / Balls

Soak and cook 1 cup of white beans. I just learned that if you don’t add salt or acid to beans while they boil they cook way way faster! Why didn’t I know that before?  Set beans aside to cool, meanwhile toast 2 slices of gluten free bread cut in small cubes over medium heat with a glug of olive oil and sea salt. Remove the bread crumbs and in the same pan brown 1/2 or a large yellow onion sliced thick, cook until soft and  brown.

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January 9, 2011

Beans, Barley and Lentils

The last few night I have been raiding my legume jars in search for healthy hearty meals and I created some pretty yummy, stick to the ribs dinners, perfect for dark winter nights.

Lentils and Rice

This dish was really earthy with the bright flavors of cardamom and toasted cumin, hits of garlic and citrus. When making this I used left over basmati brown rice which I often cook in over sized batched so I have extra on hand for soups and stir fry or just to entice the dog to clean her plate. Start in a deep cast iron pan by browning 1/2 of a yellow onion and 3 diced carrots in a good glug of oil along with about 2 tbsp of whole cumin seeds and sea salt. Allow the onion to brown then add 1 cup of French lentils, coat them with oil and start to simmer them in 2 cups of water. To this add 1 tbsp cardamom, 1 tbsp garlic granules, black pepper, and a squeeze of lemon juice and apple cider vinegar. Simmer this on med-low for 25 minutes, adding more water as necessary. Once the lentils are cooked add 1.5 cups of cooked rice and S+P along with 1 tbsp of nutritional yeast, a squeeze of Braggs and a little pad of butter and continue cooking for 5 more minutes. In a separate small pan toast some almond slices seasoned with a little S+P and a pinch of garlic powder. Add toasted almonds to each serving and enjoy.

Barley Risotto

My wonderful “sister in law” sent us a big ‘ol case of wine for Christmas and the lovely assortment included some white wines, which inspired me to make risotto,

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December 18, 2010

stupid easy – super quick – fried rice feast

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I have been baking up a storm these days, but have neglected my blogs oh so much… tis the season I guess. I have a million images of things I have been making, however I just haven’t found the time to share recipes and post them.

I feel I am still morning the loss of my garden, and I am eager to get back into the growing season: I miss sun warmed tomatoes, and fresh greens and herbs, and my heart breaks when I have to buy lettuce these days! The one thing I am certainly not buying currently is eggs! we are flush with eggs… our little ladies are up to 7 eggs a day, this has meant lots of frittatas, macaroons, and fried egg samies!

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