Gluten & Dairy-Free Living. Info, recipes & experiences!

Posts tagged ‘veggies’

Addendum to MC Veggie Puffs … :)


Well … I added 5 eggs (whipped), about 1/2 cup chopped cilantro, 1 cup of coconut flour (slowly – add a bit, mix … etc.), 1/4 cup quinoa flakes, 1 tsp. salt and for some reason I had the idea to add 1 tsp. of baking powder.

1st photo – the consistency you want to have – the wooden spoon stands up and you can make a definite hole in the mixture without any of it running in. Dryish not too dry. Still quite wet when you are rolling it but does stick together.
IMG_2469
You then proceed to roll them into little balls and flatten out a bit, placing into the pan with the coconut oil. Oven is at 350℃, ready to go. I made 48 in the second pan and 35 in the first – just jammed them a bit more in the second pan, (was getting tired of rolling!).
And here we are:

IMG_2471
Five are already missing … must do a taste test … 😉

They will be a perfect grab and go snack!
The rest – yes, there was MORE mix … I put into an 8 x 8 pyrex dish and it is cooking now. This is the one I will be sampling for the next few days!
Definitely a keeper recipe as they smell delicious, taste divine – puffy, spicy but not too much, just a hint of warmth and notes of curry and will go well with any number of dips/sauces or just a quick bite, straight out of the fridge when you are on the go.
Next time, I will reduce the amount of coconut flour and add mashed potato and cauliflower, see what the difference would be. When I do, I will let you all know!

These would go well with a Salsa Verde, Tsatsiki (made with Toffuti Sour Cream), or a Mango Chutney/Salsa.
Wine pairing: Riesling, Gewurztraminer, Chardonnay, Rosé, Beaujolais Nouveau.
Happy Cooking!

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Multi-Cultural Veggie Puffs?


Christmas is coming and so is company, one being a vegetarian … What to make?
Made my list of food must haves and requests. Placed a couple of coolers outside (it’s cold enough for them to sub in for the refrigerator), to hold the extras, such as the turkey and the 25 pound bag of carrots (a deal I couldn’t resist) and have begun cooking.
Here’s the list for your inspiration:

Miso soup (to warm the belly upon arrival – it’s chilly here)
Turkey with stuffing and gravy (my favourite!)
Sweet Potato Pie (with mini marshmallows – a request made in a pleading tone which I couldn’t resist … against my better judgement but oh well, marshmallow topped sweet potatoes, once a year, isn’t going to hurt … right?)
Broccoli and Cauliflower salad (easy and delicious – also a request)
Peas and Carrots (a standard)
Roasted Beets (requested with cloves/garlic/vinegar)

Kourambiedes – (Greek, almond shortbread, covered in icing sugar that takes all bloody day to make – but well worth the effort. Even though I can’t partake). Don’t have a choice here … it’s a must!
Melamacarona – (more Greek cookies – not as labour intensive as above but still a lot of work!). Also a must.
Chocolate cake – There’s a Birthday involved as well as the Holiday meal. (Gotta feel sympathy for those born right at Christmas time … )

A lot of food for Christmas dinner, yes and probably enough for leftovers the next day. But … what to have on hand for grazing/snacking? Something simple to make, easy to grab and eat, straight from the refrigerator/cooler (wherever it will fit – I’ll get to that later), and healthy?
Houmous, always good in a pinch, very easy to make – it takes more time to clean up than to make the dip. It’s on the list.
Devilled Eggs? Nope. Too much work – not enough time to enjoy the company and they don’t stay fresh for long.
Hmmm …
Gigantes? Greek style, Delicious giant white beans in a flavourful tomato sauce. Lasts for days in the refrigerator but does need warming … Nope, they’re  off the list.
Pakoras? Okay, I’ve never made them but they’ll go well with the houmous and … they will last and can be frozen beforehand, thawed as needed! Bingo!

And so, this is how this recipe which was supposed to be Pakoras (recipe isn’t quite done yet … I’ll keep you posted today as the making of the “puffs” progresses), began …

Shopping at the grocers’, I spy a 1 kilo bag of baby zucchinis on sale for $1.00! Steal of a deal! But what to do with 1 kilo of zucchini? I can’t eat all of that … In the food processor it goes, mushed zucchini poured into a freezer bag and then popped into the freezer …
Okay, so it’s not going to be Pakoras … but I do like the idea of the Indian flavours instead of plain zucchini puffs … Hmmm …
What do I have on hand? Onions – check, Red Peppers – check, Garlic – check, Indian spices – got them. Off to buy a bag of Red Split Lentils, eggs and cilantro – sounded like a good combo … No?
This morning:
Not knowing exactly what I am doing, I pour the thawed zucchini mash into a pot – it’s very liquidy … so I pour in the lentils and turn the stove on to low … add more lentils, stir … add more lentils, stir (all told, about a cup and 1/3) … Turned off stove and let sit.
Finely chopped the carrots – about a cup, 2 large red peppers, a large head of garlic and the cilantro … the onions have just come out of the freezer where they were placed to cool off a bit before chopping (it prevents teary eyes). Added the carrots and peppers to the zucchini and lentils. Placed the garlic in a pan with about 2 tbsp. of olive oil and a whole lot of turmeric, cumin and coriander. This is what it looks like so far …
Oh God I hope this works …

The photo on the left is the zucchini mash (what else would you call it?), and the one on the right is a mound of spices with garlic waiting to be fried – for 20 seconds and then added to the pot.
So … here’s my next steps …
Quick fry spices/garlic and to mash.
Finely chop onions and toss into the pot.
Finely chop cilantro and figure out how much to add to this mix? mash?
Whip 3? 4? eggs and add in (hope the mash in the pot has cooled enough!)
Melt coconut oil onto a cookie sheet (one with sides), it’s chilly here and the oil hardens … the perils of living up north …
Add coconut flour or quinoa flakes until mixture firms up enough to roll into small burger shapes – a flat “meatless” ball.
Bake in a 350℃ oven … cross fingers and hope for success …

For a list of accompaniments (sauces/salsas and wines), see the excerpt or Facebook.

Will keep you posted on my Facebook Page – simplyyummy123.
https://www.facebook.com/SimplyYummy123-139865369835/
Wish me luck!

Combat the Flu!


Returned from Mexico earlier than planned because of Montezuma … Thank God I had no “issues” on the plane!  A few days later, I thought all was well, this nasty flu bug that’s going around decided to pay me a visit.  Bad head/sinus cold, queasy tummy, sneezing, coughing, aching … OK, enough of this.  Now I am on the attack, blasting this virus with my entire arsenal.  And what is that?  Here is the list:

Green Tea – which I drink every morning anyway;”
Milk Thistle Tea – great for detoxing the body and something I drink occasionally but now 2 cups a day;
Echinacea – liquid form.  It’s actually IMM formula, containing echinacea, golden seal and more – once a day;
Vitamin C – tablets 4,000 mg per day;
Probiotic – usually one a day but discovered, perhaps due to coeliac disease?, two a day is better, taken first thing, BEFORE anything else;
Organic Apple Cider Vinegar – 1 tablespoon;
Vitamin D – liquid form.   This too I take every day, in the winter – just a few drops.  Living in the northern hemisphere, where during the winter it is too cold – most days – to go outside, skin exposed, and allow your body and the sun’s rays to make vitamin D for you, this is necessary.

Food stuffs:

MORNING

Juicing 5 – 6 medium sized carrots, 1 lemon, a small piece of ginger and 1 to 2 apples (depending on size).
– peel the carrots, remove both ends of the lemon (peel part) & cut into 4 wedges, core the apple & cut into pieces to fit the juicer;
–  start with a few apple pieces, add a couple of lemon wedges, toss in the ginger bit, finish of with the carrots;

Drink immediately.  Contains many vitamins, enzymes and other goodies to help boost your immune system.

Wash the juicer parts.  Done!

Next a shake containing many vitamins and minerals, Ultra Clear, also been taking this every day for the past 5 years.  Add one heaping tablespoon to 3/4 of a glass of purified/spring water.  Mix and drink.

More tea.

Yes, I am floating by now but that’s the idea.  This virus must be flushed out by your body’s amazing elimanation system – pores, coughing, nose blowing and other flushes … 🙂

AFTERNOON

 A smoothie is next on the agenda.  In a blender combine 1 banana, 1 heaping tablespoon of a protein powder (I use Vega – allergry-free & vegan), 2/3 glass of purified/spring water and start blending (lid on!).  Next toss in about 1/2 cup frozen blueberries and 1/2 cup other frozen berries (blackberries, raspberries, strawberries … ).  Keep blending until smooth – there is a little eddy happening on the top of the mix.  Drink immediately.

More tea – if you can stand it … 🙂  Milk Thistle, Lemon, really any herbal tea will do – no caffein

EVENING

Artichoke – cut off the bottom (about 1/2 an inch, 1 1/2 cm) & the top points (about 1 inch, 3 cm or more).  Place in pot, fill pot with purified/spring water until 1/2 way up the artichoke, cover and turn on medium heat until it begins to boil.  Turn down to low, wiggle artichoke around to avoid sticking to bottom of pot, continue cooking until you can pull an artichoke leaf off easily.  Pour a little (1 tbsp.) EVOlive Oil and the juice of half a lemon in a dipping dish.  Remove the artichoke from the pot and place on a plate or any available dish.  Careful ’cause it’s hot!  Remove one leaf at a time, dip the fleshy end into the … well … the dip, and with your teeth scrape off the tender bits.

Asparagus – Wash and remove stems.  Save the stems!  Roast asparagus in the oven with a touch of water (yes, purified/spring), just until a little soft – about 10 – 15 minutes.  Remove, drizzle Extra Virgin Olive oil and the juice of 1/2 or a whole lemon.  Sprinkle black pepper and oregano over all and munch away.  Add fresh garlic if you like.

Miso soup – In a pot of purified/spring water add the washed asparagus stems and boil.  Reduce heat and let simmer until stems become swollen, then remove.  Add some diced tofu and let simmer for 10 minutes.  In the “broth” add 2 – 3 sheets of Nori or Kombu or really any seaweed you can find at your health food store.  Ripped up, of course, not whole.  Let simmer until it begins to “melt” down – approx. 5 minutes.  Add a few drops of wheat-free soya sauce, japanese rice vinegar & saki (for flavour).  Next add a bunch of chopped up green onions/scallions.  Once this has simmered for about 5 minutes, add the miso, remove from heat and stir until miso is blended in.  Eat it up.

Sweet Potato – Scrub clean.  Remove any nasty bits.  Poke holes with a fork.  Place on a pan and cook in a 350° oven until it is soft.  Split open and eat it all – yep, peel too!

Sounds like a lot to do but each item is only a few minutes of work and the benefits are worth it.  You will shorten the duration of your cold.  If you can’t find Artichoke or Asparagus try some broccoli – well steamed but not soggy, or cook up a plate of greens – chard, kale.  Use lots of extra virgin olive oil and fresh lemon juice on the veggies.

I am now on day 2.  Will let you know how it goes.

Halibut, Leeks & Potatoes …


So simple, so yummy!

1 Leek per person – cleaned, outside layers (2-3) removed, cut in rounds
4 Potatoes – washed, sliced
Liberal Drizzle of Extra Virgin Olive Oil
1 cup of white wine – cheap chardonnay/sauvignon blanc/pinto grigio – save the pricey stuff for you and your guests/family.
Garlic – if desired – as much as you like!
Black Pepper – shake it all over … 😉
Herbs – any one or two or three of the following: Parsley, Lemon Grass, Rosemary, Thyme, Basil, Savory, Marjoram, Herbs de Provence, Dill … anything but Oregano!

Layer potatoes on bottom of pan/Pyrex dish, arrange leeks on top.

Ready for "dressing".

Pour oil & wine over all.  Add remaining ingredients.  Always add the liquid before the spices/herbs!

All dressed and ready to go!

Cook in 350° oven for approximately 1 hour or until it looks like this:

All done, Yummy!

Next, the Halibut!

1 Fillet for each person
4-6 Green Onions/Scallions – chopped fairly fine
Cilantro/Fresh Basil/Fresh Parsley – chopped up – just a bit.  Any of these fresh herbs are perfect for the fish.
Extra Virgin Olive Oil – enough for a liberal drizzle over each piece
White Wine – use the same as for the Leeks. A good pour over all – approx. 1 cup
Paprika – see picture
Garlic – not too much (1 clove) – don’t overpower the delicate flavour of the fish
Mustard Powder – just a sprinkle for a little spice or use Chili Peppers – again … just a light sprinkle!

Wash fish – really any white fish will do for this dish. Place in Pyrex or corning ware dish.  Drizzle EV olive oil over top, pour white wine on all pieces of fish.  Add paprika, garlic (if desired), mustard powder.

A little spice flavour!

Top with green onions and cilantro/basil/parsley.

Topped up for cooking

Place in oven with the leeks, 40 minutes after leeks have begun cooking.  bake for 20 minutes – depending on thickness of fish.  Test with a fork – if it flakes easily, it’s done.

Mmmmm.... Hungry?

That’s it!  Simple & Yummy … Enjoy!

Chakra Stew ;)


Fun, new way to embrace a delicious, nutritious, winter comfort food.  Almost all the colours of the chakras are included in this stew. We begin with the roots … work our way up, through the colour spectrum – Red (pepper, paprika, tamarind), Orange (carrots, sweet potatoes), Yellow (onion, mustard powder), Green (celery, zucchini, herbs), Blue (water – ok, this is a stretch but…), Violet (eggplant, wine), Indigo (no indigo veg., so serve on an indigo plate or drink some violet liquid, such as red wine, from an indigo glass!)  There that covers all the colours!

If you would like to add meat to this stew and cut time in the kitchen, cook the meat the night before.  Add lots of red wine, a good dollop of olive oil if you are using poultry, sprinkle thyme, paprika, cumin, garam masala, mustard powder&/or chili peppers.  Refrigerate and reheat by chopping and quickly stir-frying before adding to the vegetables.

Chop up various root vegetables, including carrots, parsnips, sweet potatoes, celery root.  Toss into a large pan with a good dollop of olive oil and start frying … we want them caramelized!  Next add some chopped onion and pepper (red is my favourite).  Stir it all together and add some spice – black pepper, mustard powder, garam masala, cumin, paprika and stir again.  Spices are better with a little frying – brings out the flavour.  Tamarind is great to add, if you can.  If not, add a bit of HP sauce – it contains tamarind.  Add some chopped celery and garlic.  The order of veggies is important to maintain cooking equality – hardest veggies lead as they take longer to cook!  Now add the potatoes to absorb the earthiness of the root vegetables and the freshness of the other veggies.  The root chakra must flow both ways – root vegetables first to give aroma, potatoes (another root veg.) last to take in the qualities of the root veg. – earthiness, grounding.  

Once the onion becomes almost translucent, pour a good amount of a robust red wine (cabernet, pinot noir, shiraz – doesn’t have to be expensive), over all. Now we are ready to add soft vegetables, such as zucchini, eggplant, peas and the herbs.  Savory, thyme, basil, oregano, marjoram, parsley, all contribute to a flavourful stew.  Add a little of all or a lot of two or three.  Use your nose to guide you.

Breathe in the aroma, if it needs tweaking – ie. more herbs/spices, add them now.  Turn down heat and stir it all up.  Add a little more wine – why not?  I used 1/2 bottle in the stew I made, which would feed 8 people at one sitting.  If red wine is not on the menu for you, add orange juice.  OJ provides the same type of acidity and sweetness as wine, although it will change the flavour slightly.

Fry up any meat or tofu you wish to add, spice it up … or not … more wine?  Sure!

Spinkle/pour a little GF boullion onto the veggie mixture.  Stir a tbsp. of GF flour or cornstarch into a cold glass of water, make sure there are no lumps, then pour over all the veggies.  Now you can add your meat/tofu.  Cover and let simmer on low for a while … at least 1/2 hour.  Serve over rice or GF pasta or just eat it up from a bowl.  Any wine left over?  Enjoy a glass with this lovely, tummy warming, soul-satisfying, chakra aligning, 😉 dish!

Tofu Version

Meaty Version

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