Inspired by the fabulous French 2000 movie "Chocolat" starring Juliette Binoche.
Boil 2 cups of water with one dried whole cayenne pepper until reduced to one cup. Remove the pepper. The water will be spicy!
Add 2 ounces of unsweetened gluten free chocolate and stir until melted. Add 3 Tablespoons honey and a pinch of salt. Stir well while adding another three cups of hot water. Add a pinch of cinnamon or a cinnamon stick to each serving.
Note: We grow cayenne peppers just so we will have them around for producing this drink. It is an excellent breakfast drink.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
October 31, 2005
Cinnamon Honey Ice Cream with Rum Raisins
For the ice cream:
2 cups heavy cream
2 cups light cream
2 eggs
2 egg yolks
3/4 cup sugar
1/2 cup local honey
1 Tablespoon cinnamon
2 teaspoons powdered ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons powdered GF vanilla
1/4 teaspoon salt
An ice cream freezer with instructions
For the raisins:
1 cup mixed raisins
1/3 cup sugar
2/3 cup water
For the ice cream:
Scald the heavy cream and light cream with 1/2 cup of sugar in a saucepan. Transfer to the top of a double boiler over hot water.
In a bowl, beat the eggs and egg yolks with the remaining 1/4 cup sugar until the mixture forms thick pale yellow ribbons dripping from the beater.
Gradually add a little of the cream mixture to the egg mixture, a half cup at a time, beating constantly until you have added about half the cream to the egg mixture. Then add the resulting mixture to the remaining cream mixture in the double boiler. Stirring gently and constantly, heat the custard mixture until it thickens and coats the back of a spoon. Remove the double boiler from the heat, and stir in the spices and the honey.
Pour the mixture into a shallow pan and chill in the refrigerator for 3 hours until cold. Transfer the mixture to the ice cream freezer and freeze. Serve with rum raisins.
For the raisins:
Boil the raisins, sugar and water for about 4 minutes until slightly thickened. Transfer the raisins to a Mason jar and add an equal quantity of GF rum. Let stand until the raisins are fattened - a few hours. Serve the raisins with the ice cream, but not to minors.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
2 cups heavy cream
2 cups light cream
2 eggs
2 egg yolks
3/4 cup sugar
1/2 cup local honey
1 Tablespoon cinnamon
2 teaspoons powdered ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons powdered GF vanilla
1/4 teaspoon salt
An ice cream freezer with instructions
For the raisins:
1 cup mixed raisins
1/3 cup sugar
2/3 cup water
For the ice cream:
Scald the heavy cream and light cream with 1/2 cup of sugar in a saucepan. Transfer to the top of a double boiler over hot water.
In a bowl, beat the eggs and egg yolks with the remaining 1/4 cup sugar until the mixture forms thick pale yellow ribbons dripping from the beater.
Gradually add a little of the cream mixture to the egg mixture, a half cup at a time, beating constantly until you have added about half the cream to the egg mixture. Then add the resulting mixture to the remaining cream mixture in the double boiler. Stirring gently and constantly, heat the custard mixture until it thickens and coats the back of a spoon. Remove the double boiler from the heat, and stir in the spices and the honey.
Pour the mixture into a shallow pan and chill in the refrigerator for 3 hours until cold. Transfer the mixture to the ice cream freezer and freeze. Serve with rum raisins.
For the raisins:
Boil the raisins, sugar and water for about 4 minutes until slightly thickened. Transfer the raisins to a Mason jar and add an equal quantity of GF rum. Let stand until the raisins are fattened - a few hours. Serve the raisins with the ice cream, but not to minors.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Cornbread - without gluten or dairy
Mixture A:
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar
Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)
Oven: 375 degrees. Grease an 8-inch square baking pan.
Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.
Allow to cool for 10 minutes at least, but serve while it is still hot.
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar
Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)
Oven: 375 degrees. Grease an 8-inch square baking pan.
Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.
Allow to cool for 10 minutes at least, but serve while it is still hot.
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
Sweet and Sour Salad Dressing
1 cup sliced almonds
6 Tablespoons sugar
lettuce
2 whole scallions, chopped, or 1 Tablespoon fresh minced chives
Canned GF mandarin oranges, drained or fresh strawberries, sliced
Dressing:
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 Tablespoon minced Italian parsley
2 Tablespoons sugar
2 Tablespoons GF cider vinegar
1/2 teaspoon GF prepared ballpark style mustard
a dash of GF hot sauce
Prepare the nuts: Cook the almonds and the sugar in a non-stick pan over medium heat, stirring constantly until the sugar has melted and the nuts are browned. Take care that the nuts do not burn. Transfer the nuts to a ceramic plate to cool. These can be stored in an airtight container so you don't eat them all before you serve the salad.
Mix the dressing ingredients up. The mustard will act as an emulsifier, causing the dressing to become one with itself and look very nice. Put the lettuce and green onions in a salad bowl, toss with the dressing and the oranges just before serving. Pass the nuts to sprinkle on top. Most recipes of this kind have half as many nuts, but here the nuts are doubled to allow for snacking.
Your GF guests will appreciate your asking which brand of mustard they are able to eat!
© Gf-Zing! | Alice DeLuca
6 Tablespoons sugar
lettuce
2 whole scallions, chopped, or 1 Tablespoon fresh minced chives
Canned GF mandarin oranges, drained or fresh strawberries, sliced
Dressing:
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 Tablespoon minced Italian parsley
2 Tablespoons sugar
2 Tablespoons GF cider vinegar
1/2 teaspoon GF prepared ballpark style mustard
a dash of GF hot sauce
Prepare the nuts: Cook the almonds and the sugar in a non-stick pan over medium heat, stirring constantly until the sugar has melted and the nuts are browned. Take care that the nuts do not burn. Transfer the nuts to a ceramic plate to cool. These can be stored in an airtight container so you don't eat them all before you serve the salad.
Mix the dressing ingredients up. The mustard will act as an emulsifier, causing the dressing to become one with itself and look very nice. Put the lettuce and green onions in a salad bowl, toss with the dressing and the oranges just before serving. Pass the nuts to sprinkle on top. Most recipes of this kind have half as many nuts, but here the nuts are doubled to allow for snacking.
Your GF guests will appreciate your asking which brand of mustard they are able to eat!
© Gf-Zing! | Alice DeLuca
October 25, 2005
Cookie Flour Mix
This mixture works well.
2 cups plain brown rice flour
2 cups plain white rice flour
1 1/2 cups sweet brown rice flour (this is a different kind of rice flour – you could also use sweet white rice flour)
1 1/3 cups tapioca starch or tapioca flour
2/3 cups GF corn starch
1/2 cups rice bran or rice polish
2 teaspoons xanthan gum
Make sure all your ingredients are gluten free. Mix all the ingredients together in a large container or bag. Use as much as you need for your recipe. Store the rest.
© Gf-Zing! | Alice DeLuca
2 cups plain brown rice flour
2 cups plain white rice flour
1 1/2 cups sweet brown rice flour (this is a different kind of rice flour – you could also use sweet white rice flour)
1 1/3 cups tapioca starch or tapioca flour
2/3 cups GF corn starch
1/2 cups rice bran or rice polish
2 teaspoons xanthan gum
Make sure all your ingredients are gluten free. Mix all the ingredients together in a large container or bag. Use as much as you need for your recipe. Store the rest.
© Gf-Zing! | Alice DeLuca
October 24, 2005
Pumpkin Pie with Coconut Milk
The recipe is adapted from one at www.Celiac.com. Here, the pie has additional spices and coconut milk instead of cream.
Make an uncooked one-crust gluten-free pie crust and use it to line a glass pie dish.
Bottom of pie:
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 Tablespoons gluten free margarine (for dairy, use butter)
Filling:
3 large eggs, stirred
1/3 cup dark brown sugar
1/3 cup white or turbinado sugar
2 Tablespoons cornstarch
1 1/2 teaspoons GF cinnamon
1/2 teaspoon GF ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon GF allspice
1/4 teaspoon GF cloves
1/2 teaspoon salt
16 ounces GF canned pumpkin, or freshly cooked pumpkin, blended and strained to remove excess water
1 cup coconut milk
Mix pecans, sugar and butter and distribute in the bottom of the uncooked pie shell. Prick the part of the pie shell that goes up the side of the pie plate with a fork in several places so it won't balloon out while cooking. Bake at 450 for 10 minutes and then allow to cool for another 5 minutes.
Mix the filling ingredients in a food processor or blender. Pour the mixture into the partially cooked pie shell, on top of the nut layer. Bake for 45-50 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean. Cool completely before cutting, although we often end up eating pie when it is warm because we can't wait.
This is a custard pie, and should be refrigerated because of the eggs.
Try this pie for breakfast - it is sure to be more healthy than any breakfast cereal!
Make sure all of your ingredients, including the spices, are gluten free.
© Gf-Zing! | Alice DeLuca
Make an uncooked one-crust gluten-free pie crust and use it to line a glass pie dish.
Bottom of pie:
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 Tablespoons gluten free margarine (for dairy, use butter)
Filling:
3 large eggs, stirred
1/3 cup dark brown sugar
1/3 cup white or turbinado sugar
2 Tablespoons cornstarch
1 1/2 teaspoons GF cinnamon
1/2 teaspoon GF ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon GF allspice
1/4 teaspoon GF cloves
1/2 teaspoon salt
16 ounces GF canned pumpkin, or freshly cooked pumpkin, blended and strained to remove excess water
1 cup coconut milk
Mix pecans, sugar and butter and distribute in the bottom of the uncooked pie shell. Prick the part of the pie shell that goes up the side of the pie plate with a fork in several places so it won't balloon out while cooking. Bake at 450 for 10 minutes and then allow to cool for another 5 minutes.
Mix the filling ingredients in a food processor or blender. Pour the mixture into the partially cooked pie shell, on top of the nut layer. Bake for 45-50 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean. Cool completely before cutting, although we often end up eating pie when it is warm because we can't wait.
This is a custard pie, and should be refrigerated because of the eggs.
Try this pie for breakfast - it is sure to be more healthy than any breakfast cereal!
Make sure all of your ingredients, including the spices, are gluten free.
© Gf-Zing! | Alice DeLuca
Marinade for Steak Tips Or Chicken for Grilling
Why is it that whenever you see the words "steak tips" it always says "teriyaki" right next door? Teriyaki is made with soy sauce, which is avoided in the gluten free world because soy sauce usually has wheat on the ingredients list.
Here is a nice marinade for steak that does NOT include soy sauce!
1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken
Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.
Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.
© Gf-Zing! | Alice DeLuca
Here is a nice marinade for steak that does NOT include soy sauce!
1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken
Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.
Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.
© Gf-Zing! | Alice DeLuca
Succotash - modern version of American Corn and Beans
Succotash is a Narraganset Indian word for a mixture of corn and legumes. The Depression era version of this dish included lima beans. If you prefer other vegies to limas, you may want to try branching out with asparagus, green beans or peas. If you like limas, then use them.
1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
salt
pepper
Stir-fry onion in butter in a non-stick pan until golden.
Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done - 10-15 minutes.
Make sure all of your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
salt
pepper
Stir-fry onion in butter in a non-stick pan until golden.
Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done - 10-15 minutes.
Make sure all of your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Cornmeal Coconut Maple Cake
2 eight ounce sticks butter or margarine
1 cup grade B pure maple syrup (this is the darker maple syrup)
3 eggs
2 teaspoons gluten free vanilla extract
zest of one orange, grated
1 1/4 cups GF cookie flour mix
3/4 cornmeal
1 Tablespoon gluten free baking powder
1/2 teaspoon salt
1 1/2 cups shredded sweet coconut
3/4 cup of almond milk mixed with the juice of 1/2 a lime
1 cup raisins
Grease a large 10-inch bundt pan. Preheat oven to 350 degrees.
Cream butter and maple syrup in food processor. Gradually add the eggs, vanilla and orange zest.
Sift dry ingredients in another bowl, and then add the coconut. Add the dry ingredient/coconut mixture to the food processor alternately with the almond milk/lime juice mixture and process just until mixed. Remove the dough to a bowl and mix in the raisins. Transfer the dough to the prepared pan, and bake for 50-60 minutes until a toothpick comes out clean. Cool for ten minutes in the pan, then turn out on to a cooling rack and cool.
© Gf-Zing! | Alice DeLuca
1 cup grade B pure maple syrup (this is the darker maple syrup)
3 eggs
2 teaspoons gluten free vanilla extract
zest of one orange, grated
1 1/4 cups GF cookie flour mix
3/4 cornmeal
1 Tablespoon gluten free baking powder
1/2 teaspoon salt
1 1/2 cups shredded sweet coconut
3/4 cup of almond milk mixed with the juice of 1/2 a lime
1 cup raisins
Grease a large 10-inch bundt pan. Preheat oven to 350 degrees.
Cream butter and maple syrup in food processor. Gradually add the eggs, vanilla and orange zest.
Sift dry ingredients in another bowl, and then add the coconut. Add the dry ingredient/coconut mixture to the food processor alternately with the almond milk/lime juice mixture and process just until mixed. Remove the dough to a bowl and mix in the raisins. Transfer the dough to the prepared pan, and bake for 50-60 minutes until a toothpick comes out clean. Cool for ten minutes in the pan, then turn out on to a cooling rack and cool.
© Gf-Zing! | Alice DeLuca
Toasted Pumpkin Seed Cookies with Chocolate Glaze
1 1/2 cups unsalted shelled pumpkin seeds (toast them on a baking sheet at 350 degrees for 20 minutes)
4 ounces gluten free bittersweet chocolate, chopped or chocolate chips
2 sticks of butter, unsalted
1/2 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cups of Dream Pastry Mix (see Bette Hagman's The Gluten-free Gourmet Cooks Fast and Healthy)
2 Tablespoons sugar (for sprinkling)
1 egg white (for topping)
gluten free semisweet chocolate chips
Grind the roasted shelled pumpkin seeds in a coffee grinder or food processor until like coffee grounds.
Melt chocolate in a double boiler and remove it to a bowl. To the melted chocolate, add butter, sugar, salt and cinnamon and mix together well. Add Dream Pastry Mix and ground pumpkin seeds and stir well.
Divide the dough into two pieces. Roll one piece of the dough out between two sheets of wax paper to 1/4 inch thick. Cut 1 1/2 inch circles using a cup or cutter. Place circles of dough on Silpat lined cookie sheet, about 1 inch apart. Prick each cookie with a fork a few times. Roll more dough and cut cookies, until you have used up the dough. Brush each cookie with egg white and sprinkle with the extra sugar. Bake cookies at 325 degrees fr 18 minutes or until done.
When the cookies come out of the oven, immediately put 3 chocolate chips on each cookie and wait for the chips to melt. Spread the melted chips to make a frosting. Remove the cookies carefully to a cookie rack and let them cool until the chocolate is hardened.
Note: Shelled pumpkin seeds are also called pepitas. They are green in color. You can find them in the refrigerator section of a natural food store. Make sure they are really fresh and shelled, and make sure they are unsalted. Toasting them gives them a nice nutty flavor.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
4 ounces gluten free bittersweet chocolate, chopped or chocolate chips
2 sticks of butter, unsalted
1/2 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cups of Dream Pastry Mix (see Bette Hagman's The Gluten-free Gourmet Cooks Fast and Healthy)
2 Tablespoons sugar (for sprinkling)
1 egg white (for topping)
gluten free semisweet chocolate chips
Grind the roasted shelled pumpkin seeds in a coffee grinder or food processor until like coffee grounds.
Melt chocolate in a double boiler and remove it to a bowl. To the melted chocolate, add butter, sugar, salt and cinnamon and mix together well. Add Dream Pastry Mix and ground pumpkin seeds and stir well.
Divide the dough into two pieces. Roll one piece of the dough out between two sheets of wax paper to 1/4 inch thick. Cut 1 1/2 inch circles using a cup or cutter. Place circles of dough on Silpat lined cookie sheet, about 1 inch apart. Prick each cookie with a fork a few times. Roll more dough and cut cookies, until you have used up the dough. Brush each cookie with egg white and sprinkle with the extra sugar. Bake cookies at 325 degrees fr 18 minutes or until done.
When the cookies come out of the oven, immediately put 3 chocolate chips on each cookie and wait for the chips to melt. Spread the melted chips to make a frosting. Remove the cookies carefully to a cookie rack and let them cool until the chocolate is hardened.
Note: Shelled pumpkin seeds are also called pepitas. They are green in color. You can find them in the refrigerator section of a natural food store. Make sure they are really fresh and shelled, and make sure they are unsalted. Toasting them gives them a nice nutty flavor.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Chocolate Chip Cinnamon Ginger Cookies
This is the most requested Gf-Zing! recipe ever! The cookies are crunchy, with a complex flavor and interesting buttery sugar coating.
Mixture A:
Cream together:
1 cup GF soybean margarine, or butter, or a combination of both
1 ½ cups brown sugar, (For a very crunchy cookie use 1 cup turbinado sugar and ½ cup white sugar )
1 teaspoon GF Vanilla extract
Add, and beat well:
1 large egg
Mixture B:
In another bowl, mix together with a whisk:
1 teaspoon GF ground cinnamon
1 teaspoon GF ground ginger
1 teaspoon baking soda
1 teaspoon xantham gum
½ teaspoon salt
2 cups GF cookie flour mix
GF confectioner's sugar for rolling.
Combine mixture A with mixture B.
Add: 2 cups of top quality GF chocolate chips, 1 cup chopped walnuts (you can optionally also add dried cherries or dried cranberries.) Form 1-inch balls, roll in GF confectioner’s sugar, flatten slightly, place on Silpat mat-lined (or parchment paper lined) cookie sheet and bake for 10-12 minutes at 375 F. Remove pan from the oven, let rest 5 minutes on pans before removing cookies from the pan.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Mixture A:
Cream together:
1 cup GF soybean margarine, or butter, or a combination of both
1 ½ cups brown sugar, (For a very crunchy cookie use 1 cup turbinado sugar and ½ cup white sugar )
1 teaspoon GF Vanilla extract
Add, and beat well:
1 large egg
Mixture B:
In another bowl, mix together with a whisk:
1 teaspoon GF ground cinnamon
1 teaspoon GF ground ginger
1 teaspoon baking soda
1 teaspoon xantham gum
½ teaspoon salt
2 cups GF cookie flour mix
GF confectioner's sugar for rolling.
Combine mixture A with mixture B.
Add: 2 cups of top quality GF chocolate chips, 1 cup chopped walnuts (you can optionally also add dried cherries or dried cranberries.) Form 1-inch balls, roll in GF confectioner’s sugar, flatten slightly, place on Silpat mat-lined (or parchment paper lined) cookie sheet and bake for 10-12 minutes at 375 F. Remove pan from the oven, let rest 5 minutes on pans before removing cookies from the pan.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Black Bean and Chicken Chili - Slow Cooker Recipe
Have ready a Crockpot or other slow-cooker.
In a large non-stick frying pan, fry:
2 onions, chopped
3 cloves garlic, chopped
2 Tablespoons vegetable oil
until golden.
Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:
2 Tablespoons gluten free chili powder
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 1/2 pounds boneless chicken, chopped up
Add:
2 14-ounce cans of diced gluten free tomatoes
19 ounce can of gluten free black beans, drained and rinsed
Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.
Serve with rice, gluten free cornbread or your favorite choice of starch, and with garnishes of diced scallions, gluten free sour cream, grated cheddar etc.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients including spices are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
In a large non-stick frying pan, fry:
2 onions, chopped
3 cloves garlic, chopped
2 Tablespoons vegetable oil
until golden.
Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:
2 Tablespoons gluten free chili powder
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 1/2 pounds boneless chicken, chopped up
Add:
2 14-ounce cans of diced gluten free tomatoes
19 ounce can of gluten free black beans, drained and rinsed
Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.
Serve with rice, gluten free cornbread or your favorite choice of starch, and with garnishes of diced scallions, gluten free sour cream, grated cheddar etc.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients including spices are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
October 23, 2005
Mashed Potatoes with Brie
Peel and cut enough potatoes, a combination of baking and waxy potatoes is fine, and place them in a large pot with water to just cover the potatoes. Bring to a boil, cover and cook for 15 minutes. Check the potatoes to see if they are done, and if not you must boil them for another 5 minutes or so.
Remove from the heat, and mash them with a potato masher, while adding sea salt, freshly ground pepper, unsalted butter and chopped up brie cheese (rinds and all.) Add about 1 Tablespoon of butter per serving, and add about 1/10 as much brie cheese as you have potatoes. Adjust the seasoning, and serve.
Make sure all your ingredients are gluten free. Do not try to add blue cheese to this dish unless you are absolutely sure the blue cheese is gluten free.
© Gf-Zing! | Alice DeLuca
Remove from the heat, and mash them with a potato masher, while adding sea salt, freshly ground pepper, unsalted butter and chopped up brie cheese (rinds and all.) Add about 1 Tablespoon of butter per serving, and add about 1/10 as much brie cheese as you have potatoes. Adjust the seasoning, and serve.
Make sure all your ingredients are gluten free. Do not try to add blue cheese to this dish unless you are absolutely sure the blue cheese is gluten free.
© Gf-Zing! | Alice DeLuca
Spicy Tuna, blackened, and served with a sweet and sour sauce
Serve this tuna with Mashed Potatoes and Brie if you are able to use dairy products.
First, make a Sweet and Sour Hot Sauce:
2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic
Cook the vinegar and sugar until it makes a syrup - a half hour or so. Add the next 5 ingredients and set aside.
Make a spice mixture:
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
2 pounds fresh tuna steaks
safflower oil
Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.
Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.
This recipe is adapted from one in the Hali'imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.
Be sure that your spices are indeed gluten free - some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.
© Gf-Zing! | Alice DeLuca
First, make a Sweet and Sour Hot Sauce:
2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic
Cook the vinegar and sugar until it makes a syrup - a half hour or so. Add the next 5 ingredients and set aside.
Make a spice mixture:
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
2 pounds fresh tuna steaks
safflower oil
Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.
Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.
This recipe is adapted from one in the Hali'imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.
Be sure that your spices are indeed gluten free - some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.
© Gf-Zing! | Alice DeLuca
October 22, 2005
Fish Chowder with Thyme and Pancetta
4 ounces pancetta or bacon, cut into small dice
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks - some contain wheat.)
salt
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don't want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes - don't boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.
© Gf-Zing! | Alice DeLuca
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks - some contain wheat.)
salt
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don't want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes - don't boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.
© Gf-Zing! | Alice DeLuca
Butter Mochi
1/2 cup butter (1 stick)
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt
Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt
Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
Quick Pressure Cooker Chicken Soup
In a pressure cooker, place:
Several pieces of celery
1/2 a bunch of fresh dill (or the stems of the dill, if you have already used the leaves)
1/2 a bunch of parsley
1 onion, cut into chunks- you don't need to peel it
Several carrots, cleaned and cut in half
a couple of peeled and chunked parsnips (optional)
Any lonely vegetables in the vegetable drawer that look likely for chicken soup (ends of garlic heads, lettuce, scallions etc.)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
10 peppercorns
1 teaspoon of sugar (this is critical)
1 chicken, or 3-4 pound of chicken wings or legs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over all. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (check you directions for how to ensure things are safe) remove the top, remove the chicken and strain the soup into a bowl. Discard the vegetables. (We had to remark on saving the soup, because one time we poured out the chicken stock when we were trying to strain it. You really want to strain the soup into a bowl and throw out the debris, not the other way around.)
You now have more than a quart of really fine chicken stock, and a beautifully cooked chicken that you can remove from the bones and make in to chicken salad, casseroles or whatever you prefer.
If you prefer the flavor of thyme, you can use a few sprigs of thyme in place of the dill. If you like garlic, cut a few cloves of garlic in half (no need to peel) and add them. If you are making an Asian recipe with the stock, add a little sliced ginger and omit the dill.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
Several pieces of celery
1/2 a bunch of fresh dill (or the stems of the dill, if you have already used the leaves)
1/2 a bunch of parsley
1 onion, cut into chunks- you don't need to peel it
Several carrots, cleaned and cut in half
a couple of peeled and chunked parsnips (optional)
Any lonely vegetables in the vegetable drawer that look likely for chicken soup (ends of garlic heads, lettuce, scallions etc.)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
10 peppercorns
1 teaspoon of sugar (this is critical)
1 chicken, or 3-4 pound of chicken wings or legs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over all. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (check you directions for how to ensure things are safe) remove the top, remove the chicken and strain the soup into a bowl. Discard the vegetables. (We had to remark on saving the soup, because one time we poured out the chicken stock when we were trying to strain it. You really want to strain the soup into a bowl and throw out the debris, not the other way around.)
You now have more than a quart of really fine chicken stock, and a beautifully cooked chicken that you can remove from the bones and make in to chicken salad, casseroles or whatever you prefer.
If you prefer the flavor of thyme, you can use a few sprigs of thyme in place of the dill. If you like garlic, cut a few cloves of garlic in half (no need to peel) and add them. If you are making an Asian recipe with the stock, add a little sliced ginger and omit the dill.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
October 17, 2005
Roast Pork or Chicken with Sage, Rosemary and Garlic
4 Tablespoons extra-virgine olive oil
6 cloves of garlic, minced or grated finely
1 Tablespoon minced fresh sage
2 Teaspoons minced fresh rosemary
salt and pepper
4 pounds pork rib roast (don't use the center cut - it will have no flavor and be dry)
12 ounces or 1 pound of dry flageolet beans, cooked, or small white beans, canned
1 large onion, or 2 medium
butter
3 large Yukon gold potatoes
1 bay leaf
1/4 cup chopped fresh parsley
pepper
For the meat, mix the first 4 ingredients and the salt and pepper, and rub them on the pork (you can use a large roasting chicken if you prefer). Put the meat in a roasting pan.
If you are cooking pork, cover the pan with foil and roast for 2 hours at 375 degrees. If using a chicken, do not cover with foil but use a vertical chicken roaster (sort of like a chicken chimney).
Fry the chopped onion in 2 Tablespoons of butter until golden, then add the drained beans, and the potatoes. Set aside.
After one hour of cooking the roast, remove the foil (if you are doing the pork) and place the cooked beans and the potatoes (peeled and cut in half), the bay leaf and parsley in the bottom of a roaster under the pork or chicken. Add 1-2 cups of chicken stock or water to the pan. Give the beans and potatoes a good stir, then roast for another 1-2 hours, until everything is cooked to your liking. Check from time to time and give the beans a stir. Add more stock if they are getting too dry. Salt the beans and potatoes to taste (it is best to salt beans after cooking so they don't become tough).
Remove the roast to a platter to slice it, and dish up the beans and potatoes into a bowl.
The drippings from the pork or chicken will season the beans and potatoes, relieving you of the disheartening task of making GF gravy. The beans will be so delicious you will wonder why you ever used to make gravy to begin with.
Notes: If you are not familiar with the fabulous flageolet beans of France, please see if you can obtain some. They can be pressure-cooked for 25 minutes and used in this recipe. If you don't use a pressure cooker, then soak them over night and cook as you would cook dry kidney beans. If you don't have access to flageolet beans, then use canned small white beans but it won't be as delicious.
It is best to grow your own fresh herbs for fall and winter cooking, but if you don't have fresh sage and rosemary then use half as much dry herbs. So, if the recipe calls for 1 Tablespoon of fresh sage, use 1 and a half teaspoons of dry sage.
© Gf-Zing! | Alice DeLuca
6 cloves of garlic, minced or grated finely
1 Tablespoon minced fresh sage
2 Teaspoons minced fresh rosemary
salt and pepper
4 pounds pork rib roast (don't use the center cut - it will have no flavor and be dry)
12 ounces or 1 pound of dry flageolet beans, cooked, or small white beans, canned
1 large onion, or 2 medium
butter
3 large Yukon gold potatoes
1 bay leaf
1/4 cup chopped fresh parsley
pepper
For the meat, mix the first 4 ingredients and the salt and pepper, and rub them on the pork (you can use a large roasting chicken if you prefer). Put the meat in a roasting pan.
If you are cooking pork, cover the pan with foil and roast for 2 hours at 375 degrees. If using a chicken, do not cover with foil but use a vertical chicken roaster (sort of like a chicken chimney).
Fry the chopped onion in 2 Tablespoons of butter until golden, then add the drained beans, and the potatoes. Set aside.
After one hour of cooking the roast, remove the foil (if you are doing the pork) and place the cooked beans and the potatoes (peeled and cut in half), the bay leaf and parsley in the bottom of a roaster under the pork or chicken. Add 1-2 cups of chicken stock or water to the pan. Give the beans and potatoes a good stir, then roast for another 1-2 hours, until everything is cooked to your liking. Check from time to time and give the beans a stir. Add more stock if they are getting too dry. Salt the beans and potatoes to taste (it is best to salt beans after cooking so they don't become tough).
Remove the roast to a platter to slice it, and dish up the beans and potatoes into a bowl.
The drippings from the pork or chicken will season the beans and potatoes, relieving you of the disheartening task of making GF gravy. The beans will be so delicious you will wonder why you ever used to make gravy to begin with.
Notes: If you are not familiar with the fabulous flageolet beans of France, please see if you can obtain some. They can be pressure-cooked for 25 minutes and used in this recipe. If you don't use a pressure cooker, then soak them over night and cook as you would cook dry kidney beans. If you don't have access to flageolet beans, then use canned small white beans but it won't be as delicious.
It is best to grow your own fresh herbs for fall and winter cooking, but if you don't have fresh sage and rosemary then use half as much dry herbs. So, if the recipe calls for 1 Tablespoon of fresh sage, use 1 and a half teaspoons of dry sage.
© Gf-Zing! | Alice DeLuca
Gluten Free Homemade Pork Breakfast Sausage
2 egg whites
1 Tablespoon of GF dijon-style prepared mustard or other GF mustard
1 pound of pork rib roast (boneless) or boneless country-style ribs
1/4 cup of GF bread crumbs (GF rolls, or GF bread or any kind will do)
2 Tablespoons water
2 Tablespoons minced fresh sage
1 or 1.5 teaspoons of salt
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
Put everything in the food processor and process until smooth. Make into patties of the size you prefer and fry in 2 Tablespoons of hot oil for 3-5 minutes on each side until cooked through. Use a non-stick pan.
These gluten free sausage patties are delicious and so much better than the store-bought sausage!
Note: if you don't have fresh sage then use 1 Tablespoon of dried sage. If you want to use turkey or chicken in place of the pork, you can. Turkey or chicken sausage made this way is quite good, not too dry, due to the egg whites and mustard.
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.
© Gf-Zing! | Alice DeLuca
1 Tablespoon of GF dijon-style prepared mustard or other GF mustard
1 pound of pork rib roast (boneless) or boneless country-style ribs
1/4 cup of GF bread crumbs (GF rolls, or GF bread or any kind will do)
2 Tablespoons water
2 Tablespoons minced fresh sage
1 or 1.5 teaspoons of salt
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
Put everything in the food processor and process until smooth. Make into patties of the size you prefer and fry in 2 Tablespoons of hot oil for 3-5 minutes on each side until cooked through. Use a non-stick pan.
These gluten free sausage patties are delicious and so much better than the store-bought sausage!
Note: if you don't have fresh sage then use 1 Tablespoon of dried sage. If you want to use turkey or chicken in place of the pork, you can. Turkey or chicken sausage made this way is quite good, not too dry, due to the egg whites and mustard.
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.
© Gf-Zing! | Alice DeLuca
October 11, 2005
Chicken with Peas and Shitake Mushrooms
4-6 slices of bacon
6-8 skinless, boneless chicken thighs
3/4 cup dried shitake mushrooms, soaked in boiling water for 30 minutes and drained
1 large onion, or 1 bunch of scallions, diced
3 cloves of garlic
2 -4 cups of chopped romaine lettuce (or other lettuce)
16 ounces of frozen peas
1/2 cup of GF broth, water or mushroom soaking liquid
2 teaspoons of GF ketchup
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 cup chopped flat-leaf parsley
Chop the bacon, saute it until crisp, drain away the grease and set the bacon aside. Fry the chicken in the same pan until golden, and put the chicken pieces into an oven-proof casserole. In the same pan where you fried the chicken, fry the onion until browned, then add the garlic, lettuce, peas, mushrooms, ketchup, sugar, salt, pepper, thyme and parsley. Add the broth or water, stir to get all the tasty bits of things that are stuck to the bottom of the pan mixed in with the vegetables, then put all of this material - the vegetables and the juices - on top of the chicken. Cover the casserole and bake for 25 minutes at 350.
This is very tasty served with jasmine rice. The recipe is based on one from Paula Peck in The Art of Good Cooking, which was published in 1961. The original recipe had much more fat, from chicken skin and a whole half a cup of butter which I have omitted here. Also, the original included soy sauce which is often not safe for the gluten-free community. I have updated the mushrooms to shitake mushrooms, but you could use regular button mushrooms without any diminution of flavor.
© Gf-Zing! | Alice DeLuca
6-8 skinless, boneless chicken thighs
3/4 cup dried shitake mushrooms, soaked in boiling water for 30 minutes and drained
1 large onion, or 1 bunch of scallions, diced
3 cloves of garlic
2 -4 cups of chopped romaine lettuce (or other lettuce)
16 ounces of frozen peas
1/2 cup of GF broth, water or mushroom soaking liquid
2 teaspoons of GF ketchup
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 cup chopped flat-leaf parsley
Chop the bacon, saute it until crisp, drain away the grease and set the bacon aside. Fry the chicken in the same pan until golden, and put the chicken pieces into an oven-proof casserole. In the same pan where you fried the chicken, fry the onion until browned, then add the garlic, lettuce, peas, mushrooms, ketchup, sugar, salt, pepper, thyme and parsley. Add the broth or water, stir to get all the tasty bits of things that are stuck to the bottom of the pan mixed in with the vegetables, then put all of this material - the vegetables and the juices - on top of the chicken. Cover the casserole and bake for 25 minutes at 350.
This is very tasty served with jasmine rice. The recipe is based on one from Paula Peck in The Art of Good Cooking, which was published in 1961. The original recipe had much more fat, from chicken skin and a whole half a cup of butter which I have omitted here. Also, the original included soy sauce which is often not safe for the gluten-free community. I have updated the mushrooms to shitake mushrooms, but you could use regular button mushrooms without any diminution of flavor.
© Gf-Zing! | Alice DeLuca
October 2, 2005
Beef Braised with Chianti and Coffee
Beef Stew - Gluten free recipe!
2 pounds of beef chuck
olive oil
2 large Spanish onions
1-2 cloves of garlic
fresh oregano leaves and fresh rosemary
salt and pepper
Chianti
Black coffee
water
While your friends are adding flour to thicken the gravy, you will be reading a book with your feet up, waiting for a really tasty beef stew that contains no thickeners. To make a good stew, make sure to use high-quality stewing beef - the kind that will get tender with cooking! Beef chuck is the right cut. The meat must have some fat and connective tissue if you want a tender stew.
This recipe may sound unlikely, - braising beef in red wine and coffee - but it is just delicious. Serve it with braised potatoes and garlic.
First, brown 2 pounds of beef chuck, cut in large cubes - 1.5 inches - in 2 Tablespoons of good olive oil. Remove the browned beef cubes to a stew pot.
Next, chop up 2 large onions and brown them in the drippings in the pan - about 8 miutes on medium heat. Then add 1-2 cloves of garlic, minced, and 1/2 tablespoon EACH of minced fresh oregano leaves and fresh rosemary, and 1/2 teaspoon each of salt and frshly ground pepper. Deglaze the pan with 1 cup of Chianti (Italian red wine) , 1 cup of black coffee and 1 cup of water. Pour all of this mixture in with the beef. Put a top on the stew pot and cook over low heat for about 2 hours - you will want to be checking to make sure the stew does not burn, and adding extra water as needed. Keep checking from time to time.
When the meat is tender, (check by sticking a fork in it), take the top off and reduce the sauce to the amount you like - some people like a lot of sauce, some people don't.
This recipe is based on one from Tastes of the Pacific Northwest by Fred Brack and Tina Bell, 1988.
© Gf-Zing! | Alice DeLuca
2 pounds of beef chuck
olive oil
2 large Spanish onions
1-2 cloves of garlic
fresh oregano leaves and fresh rosemary
salt and pepper
Chianti
Black coffee
water
While your friends are adding flour to thicken the gravy, you will be reading a book with your feet up, waiting for a really tasty beef stew that contains no thickeners. To make a good stew, make sure to use high-quality stewing beef - the kind that will get tender with cooking! Beef chuck is the right cut. The meat must have some fat and connective tissue if you want a tender stew.
This recipe may sound unlikely, - braising beef in red wine and coffee - but it is just delicious. Serve it with braised potatoes and garlic.
First, brown 2 pounds of beef chuck, cut in large cubes - 1.5 inches - in 2 Tablespoons of good olive oil. Remove the browned beef cubes to a stew pot.
Next, chop up 2 large onions and brown them in the drippings in the pan - about 8 miutes on medium heat. Then add 1-2 cloves of garlic, minced, and 1/2 tablespoon EACH of minced fresh oregano leaves and fresh rosemary, and 1/2 teaspoon each of salt and frshly ground pepper. Deglaze the pan with 1 cup of Chianti (Italian red wine) , 1 cup of black coffee and 1 cup of water. Pour all of this mixture in with the beef. Put a top on the stew pot and cook over low heat for about 2 hours - you will want to be checking to make sure the stew does not burn, and adding extra water as needed. Keep checking from time to time.
When the meat is tender, (check by sticking a fork in it), take the top off and reduce the sauce to the amount you like - some people like a lot of sauce, some people don't.
This recipe is based on one from Tastes of the Pacific Northwest by Fred Brack and Tina Bell, 1988.
© Gf-Zing! | Alice DeLuca
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