This is a simple but perfect way to cook a chicken on top of the stove in an hour or two. The recipe has been modified and tested for the gluten free community by Gf-Zing!
1/3 stick of butter
A 3-7 pound gluten free roasting or frying chicken, cleaned
salt
pepper
Sour cream
Melt the butter in a heavy pot that has a lid and will hold the chicken. Heat the butter until it browns slightly. Add the chicken, and turn it around in the butter until it is coated on all sides. If the chicken has a pop-up timer, make sure it is facing up! Season with salt and pepper. Put the lid on, and cook over a low, low heat for 1-2 hours. Try not to keep opening the lid, but if you must, you must. When the chicken is cooked through, there will be considerable liquid in the bottom of the pan.
Remove the chicken, reduce the liquid to a cup or two. Add 1/3 cup of gluten free sour cream, more or less, a few tablespoons of additional butter, and salt and pepper to taste. Remove the skin from the chicken and discard the skin; slice the meat and add the meat to this sauce. Serve immediately. This is good with potatoes, plain rice or Nilufer's Khitchri rice dish.
You can use cornish game hens instead of chicken, if you prefer - they will take about 45-60 minutes to cook.
Make sure all your ingredients are gluten-free - including, believe it or not, the chicken itself. The poultry industry sometimes adds "solutions" to poultry, some of which contain gluten. It's a weird, weird, world!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
December 4, 2005
December 2, 2005
Eggplant Caviar
When this recipe first came to our attention, in the 1970s, the instructions called for cooking the mixture for two hours in a covered pan over very low heat. Over the course of time, the hybridization of eggplants and the introduction of hotter stove burners have necessitated some changes. The recipe is presented here in its original form, with recommendations for modern cooking methods. The recipe has been tested for the gluten free community by Gf-Zing!
1 medium eggplant, peeled and chopped in 1/4" cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon
Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12") until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.
Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn't burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.
This mixture is typically spread on "black bread" or Westphalian pumpernickel. For the gluten free community, try to find "Genuine Bavarian Gluten-Free Toast Bread" which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.
Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.
© Gf-Zing! | Alice DeLuca
1 medium eggplant, peeled and chopped in 1/4" cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon
Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12") until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.
Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn't burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.
This mixture is typically spread on "black bread" or Westphalian pumpernickel. For the gluten free community, try to find "Genuine Bavarian Gluten-Free Toast Bread" which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.
Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.
© Gf-Zing! | Alice DeLuca
Creamy Lentil Soup with Curry and Chipotles
This mulligatawny style soup is gluten free, dairy free and vegan. The recipe has been developed and tested for the gluten free community by Gf-Zing!
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
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