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Gluten-free – Page 27 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Gluten-free

Contains no wheat or gluten.

Roasted Autumn Vegetables with a Balsamic Glaze
Roasted Autumn Vegetables with Balsamic Glaze

It’s fall (I’m not discussing the “winter” word yet, although it snowed here yesterday) with all those yummy, carbohydrate-filled veggies available. This dish is pretty easy but seems complicated to those who aren’t in the know. Also, although this may seem like a lot, it’s great as leftovers. I even love it cold over a tossed salad a day or two later. Try it as a new side dish for Thanksgiving, or for other potlucks this winter.

Roasted Autumn Vegetables with a Balsamic Glaze

Serves at least 4 in generous portions.

Balsamic Glaze:
- I cup of balsamic vinegar (be careful, get one without caramel color, which could be dairy, wheat or corn.)
- 1 1/2 Tablespoons of Italian Seasoning (or a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 1/2 Tablespoons)
- 2 Tablespoons of brown sugar
- 2 Tablespoons of olive oil
Vegetables:
- 2 carrots, peeled and chopped into 1 inch chunks
- 2 small onions, peeled, cut in half and then each half cut into quarters
- 1 sweet potato, peeled and chopped into 1 inch chunks
- 1 small turnip (about the size of a large tomato), peeled and chopped into 1 inch chunks
- 1/2 of a butternut squash (or 1 20 oz bag of fresh peeled butternut squash), peeled and chopped into 1 inch chunks
- 2-3 cups of brussel sprouts, outer leaves removed if necessary and stems trimmed, and cut in half
Preheat your oven to 400°F. Using an oil mister, or a bit of oil and a paper towel, grease a sheet pan.

Prepare all your vegetables as discussed above and put them in a large heat safe bowl. You’re going to be tossing them with the glaze, so make sure you have room to stir and work. Put the bowl aside.

Veggies in Bowl

Using a small non-reactive saucepan, add your balsamic vinegar, Italian seasoning or spices, and the brown sugar. Over medium high heat, simmer the glaze at a low boil until the vinegar has reduced down to a slightly thicker syrupy consistency, as shown:

Balsamic Glaze after reducing

Once the glaze has reduced down, remove it from the heat and add the olive oil. Stir thoroughly.

Pour the glaze over the vegetables, scraping down the sauce pan so that all the glaze ends up in the bowl. Mix the vegetables and glaze thoroughly so that all the vegetables are coated.

Mixing Veggies and Glaze to coat

Pour the coated vegetables on the sheet pan and distribute them evenly.

Veggies spread evenly on pan

Place them in the oven and cook until the vegetables are tender, about 45 minutes to an hour depending on how large your pieces are. You might want to test them with a fork.

Veggies after roasting

Enjoy!
November 25, 2013
Maple Dill Carrots
Maple Dill Carrots, close up. Photo by J. Andrews

I made this recipe one day when I needed comfort food and then made it about 10 more times in the next month. Carrots and dill are just a great combination, and carrots lend themselves to sweetness. The maple is well-balanced by the garlic, and I find the combination rather addictive. I’ve tweaked the fine details of this recipe, but it’s really very forgiving, overall. It would make a good, crowd-pleasing side dish for Thanksgiving, and I have to think it might appeal to picky kids (but it has not been field tested on children, because generally people don’t offer their kids up for experimentation).

Maple Dill Carrots

Recipe makes ~3 servings if this is the only vegetable side dish.
- 1 lb. carrots, peeled and sliced (go organic here if you can — they are noticeable sweeter and more carrot-y, which makes a difference in this recipe)
- 1 teaspoon dill
- 1/4 to 1/2 teaspoon garlic powder (adjust according to your audience)
- 1 Tablespoon Earth Balance (or butter or margarine of your choice)
- 1 Tablespoon real maple syrup
Place sliced carrots in a saucepan, with water enough to boil (should basically reach the bottom of the top layer of carrots, but not completely cover them). Add dill and garlic. Bring to a boil and then simmer until carrots are soft, 5-10 minutes.

Carrots and Spice

Drain the carrots — lots of the dill and garlic drain off, but the flavor is boiled in. Add the Earth Balance and maple syrup, and purée. I use a stick blender and do a bit of a half-assed job of it (Denise calls it “rustic”) so that there are some whole carrots and some chunks in the purée. That’s just how I like it. Feel free to purée more or less, as suits your tastes.

Serve hot. Serve often.

Maple Dill Carrots
November 18, 2013
Homemade Cranberry Sauce – 4 Variations
Homemade Cranberry Sauce – starting from upper left going clockwise, whole, jelled, orange, and apple

So, as some of you may remember from last year’s Turkey, Turkey Stock, and Turkey Rice Soup with Kale – Denise’s Annual Insanity, or if you know me in real life, I tend to be a lunatic about Thanksgiving. I make food in quantities and amounts that bear no rational relation to the number of people coming, and I go overboard about everything. One of those things is cranberry sauce. When I was growing up, my grandmother owned (still owns, actually) a farm which had a small lake and there were some cranberries growing in one end of it. She always made several kinds of cranberry sauce at Thanksgiving. Now the cranberry bog has been taken over by brush, but I still make multiple cranberry sauces every year. Also, it’s one of those things that looks really hard, but is a piece o’cake (if you’re not a crazed lunatic who is making 40 million other side dishes as well). I usually do the cranberry sauce a couple of days ahead, because you can, and because it needs to cool. If you want some cranberries on hand year round, buy a few bags and throw them in the freezer as is, and just use them frozen, i.e. don’t thaw them out first.

Whole Berry Cranberry Sauce

Whole Berry Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Wash the cranberries and pick out the soft, crushed and/or bad ones. Put the water and sugar in an nonreactive sauce pan and bring it to a boil over high heat.

Cranberries in Sugar and Water

Once the water and sugar is boiling, add the cranberries and let it come back to a boil. Reduce to the heat to medium and boil gently for 10 minutes. Pour into a heat safe bowl and let cool in the fridge.

Jelled Cranberry Sauce

Jelled Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Do everything for the Whole Berry Cranberry Sauce above, except when you’ve finished boiling it gently for the 10 minutes, place a wire mesh strainer over a bowl, pour the sauce into the strainer, and use a spatula to press the sauce through it into the bowl, leaving the seeds and skin behind in the strainer.

Using Strainer to remove seeds and skin

Make sure you get as much of the sauce as you can through the strainer until there’s nothing left but seeds and skin. Frankly, I almost never make this because I don’t care, and not eating the skins and seeds seems like a colossal waste, but to each their own.

Apple Cranberry Sauce

Apple Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 peeled, cored and chopped apple
Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the apple at the same time as the cranberries.

Orange Cranberry Sauce

Orange Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 orange, zested, and then peeled and sectioned
Wash and scrub your orange. Zest your orange, either with a micro-planer or use a vegetable peeler to take off very, very thin strips. Make sure there is NO white pith at all, as it will cause the sauce to be bitter. Peel your orange and then remove the outer skin from each of the sections.

Zest and Sectioned Orange Pieces

Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the orange at the same time as the cranberries.

Enjoy!
November 11, 2013
Best Potato Soup
Best Potato Soup

This soup is very much for the potato people, my people. If you merely “like” potatoes, you will probably like this soup, but if, in your world, the potato is the pinnacle of nature’s bounty, this soup is for you. It contains other ingredients, but these serve mainly to make the potato shine in all its earthy goodness.

If you really love the potato, make your chopped potatoes bigger — on the order of one-inch cubes, or mix larger and smaller cubes. The big chunks won’t break down as you reheat the soup. If you prefer your potatoes blend well with all the other ingredients, chop everything a little smaller. I opt for nice big chunks of all the vegetables, all of which then maintain their structural integrity and individual flavors and textures.

The original recipe on which this soup is based is lost to the many moves of my grad school years. One of my roommates picked it up at one of our local grocery stores, in the free recipes section up front, and it was cheap and hearty, which made it a winner in our house. It still is. It bears up to some messing with, mainly on quantities and sizes of ingredients, and is easily made vegetarian, but the way I’ve written it up for you is the way I like it best.

Best Potato Soup
- 6 slices bacon, cooked and chopped or crumbled *(optional — leave off or use a veg substitute to make this vegetarian)
- 2 teaspoons oil or fat, melted *(olive oil works great. I usually use bacon fat.)
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 4 stalks celery, chopped
- 4 cups broth *(I prefer half vegetable broth, and half chicken broth, both homemade, but all of one or the other works fine.)
- 4 cups cubed potatoes
- 1/8 teaspoon cayenne pepper
- salt, to taste *(probably not necessary if you are using commercial broths)
- shredded cheddar cheese or cheddar-style vegan cheese *(Daiya is my preference)
Heat oil in soup pot over medium heat until hot. Add onion. Cook until onion is translucent, 5 or so minutes. Add carrots, celery, broth, potatoes, and cayenne. Bring to a boil and then reduce heat to low and simmer 20 minutes or until potatoes are done. Taste, add salt if needed. Serve topped with bacon and shredded cheese, if desired.

Best Potato Soup

It really is that easy, and this soup ages very well over the next 5 days or so. The recipe easily doubles to feed a crowd (or yourself all week).
November 4, 2013
Killer Chocolate Fudge-y Brownies
Killer Chocolate Fudge-y Brownies

So Mary Kate put up a recipe for brownies a bit ago, but it had almond flour, coconut flour and coconut oil in it, which are a big no-no for me. So I wanted to see if I could do a brownie recipe I could eat, especially with some of my new restrictions. Keep in mind for those of you who have a corn issue, that I am not that sensitive, and that I am not dealing with packaging and cross contamination issues at this point, I’m just dealing with obvious corn and derivatives, and using safe for me ingredients.
- 2 Tablespoons of ground or milled chia seed
- 1/3 cup and 2 teaspoons of water
- 350 grams of Denise’s All Purpose Gluten Free Flour Mix (I used the Gluten Free Girl’s post on gluten-free holiday baking and modified it a bit – to make 500 grams of the mix, you’ll have a bit extra to use for other recipes, whisk together thoroughly 50 grams of oat flour, 50 grams of teff flour, 75 grams of sorghum flour, 25 grams of potato flour, 125 grams of sweet or glutinous rice flour, 75 grams of potato starch, 50 grams of arrowroot, and 50 grams of tapioca starch) or 2 ½ cups of All Purpose Flour if you can have wheat
- ½ teaspoon of sea salt
- ½ teaspoon baking powder (For corn free baking powder you can use this recipe)
- 1 ½ cups of sugar
- ½ cup of brown sugar
- ¼ cup of shortening, vegan margarine, etc., whatever is safe for you, and a little bit extra to grease the pan.
- ¼ cup of olive oil
- ¾ cup of water
- 1 cup of cocoa powder
- 1 ½ cups of safe (dairy free, nut free, soy free) chocolate chips or homemade chocolate if you’re corn free (I used this recipe, but modified it to use this sugar syrup recipe instead of honey, as honey can be problematic for people allergic to corn if you don’t know whether your beekeeper is feeding his bees corn syrup or not. Also, I used the whole batch in these brownies, so I didn’t let them cool into chocolate chips, I just put the chocolate into a heat safe bowl as described below.)
- 1 Tablespoon of vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used Luksusowa Vodka because it’s made only from potatoes, where some vodkas may also use grain or corn.)
Preheat your oven 325°F and lightly grease a 9 by 11 inch pan with a little bit of the shortening or margarine.

Whisk together the ground or milled chia seed and 1/3 cup and 2 teaspoons of water in a small bowl and set aside.

In an electric mixer bowl, whisk together the flour, baking powder and salt.

Place the chocolate chips into a large metal or glass bowl (you want it to be heat-safe).

In a saucepan over medium heat, combine the sugar, brown sugar, shortening or margarine, oil, cocoa powder, and the water and bring it to a boil, stirring constantly.

Melted shortening, sugar, coffee and cocoa powder in saucepan

Once it is boiling, pour the mixture into the heat-safe bowl containing the chocolate chips, mixing it quickly so that the chocolate chips melt and combine with the mixture.

Pour the chocolate mixture into the mixer bowl containing the flour, scraping down the chocolate mixture bowl thoroughly. Add the chia and water mixture and the vanilla to the mixer bowl and mix on medium-high speed until the brownie batter is smooth. I used the batter beater on my KitchenAid mixer.

Spread the batter evenly in the greased baking pan.

Batter spread evenly in the pan

Bake it in the preheated oven for 65-75 minutes. Check them using a toothpick, the toothpick should come out clean, and then remove the brownies from the oven. Let the brownies cool completely before you cut or serve them.

Brownies after baking

Some fun variations would be to mix nuts or more chocolate chips into the batter before baking, or maybe, if you like some spice, maybe a 1/2 teaspoon of cayenne pepper, or if you like less spice, a 1/2 teaspoon of cinnamon.

Have fun with them!

Killer Chocolate Fudge-y Brownies
October 28, 2013
Creamy Broccoli Soup
Creamy Broccoli Soup

I love soup season. Not only is soup just really good food, but a pot of soup makes 4-12 servings, depending on the recipe, which usually gives me lunch for the week. In one recipe. I love that.

I’m not sure exactly what I was going for when I started working on this soup — cream of broccoli, broccoli potato, broccoli cheese, potato cheese? My notes are a little unclear. It sort of ended up being an intersection of all of them — a creamy, rich soup, with a tangy cheesiness, and lots of broccoli, which is by far one of my favorite vegetables ever. This soup is great for the cold nights we’re starting to have, and it makes about 6 servings.

Creamy Broccoli Soup
- 2 lbs. russet potatoes, peeled and roughly chopped
- 1 lb. broccoli crowns, split into florets
- 2 teaspoons salt, split
- 1 Tablespoon sherry (could substitute red wine vinegar, but sherry’s flavor is better here)
- 2 cups chicken or vegetable stock
- 1/3 cup + 1/4 cup chicken or vegetable stock
- 1 Tablespoon Earth Balance or other solid fat
- 3 Tablespoons tahini
- 3 Tablespoons ketchup
- 1 teaspoon mustard
- 6 Tablespoons nutritional yeast
- 1 Tablespoon + 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (IF NEEDED)
- pepper to taste
- shredded cheddar style cheese/cheese sub of your choice, to top, optional
Put roughly chopped potatoes in a saucepan, with water to cover, and about 1 teaspoon salt. Over high heat, boil until well done (test with a fork). Drain and mash roughly.

In a separate pot, put broccoli florets and about 1/2 to 1 inch of water. Cover and bring to a boil. Cook broccoli until bright green and JUST done — this takes just a few minutes. The broccoli should still be crisp, but tender. Even if you like your broccoli more well-done, take it out now — it will cook more in the soup. Immediately when done, drain into a colander and let cool. When cool enough to handle, chop it.

Mix the potatoes, broccoli, 2 cups of vegetable stock, and sherry and set aside while you make the sauce.

In a small sauce pan, mix the 1/3c + 1/4 cup stock, and the rest of the ingredients (minus the cheese for topping) over low heat until well combined. You may want to taste this before adding the salt, as your stock may be salty enough. I generally buy low-sodium broth or stock, though, and need this little bit of additional salt.

Add to the pot with the rest of the ingredients, and heat over low, covered, 20-30 minutes. Add more stock if needed, and adjust the seasonings before serving, sprinkled with cheese if you like.

Broccoli and Potatoes
October 21, 2013
Baked Eggplant and Zucchini Fries with Spicy Mayo Dipping Sauce
Baked Eggplant and Zucchini Fries with Spicy Mayo Dipping Sauce

So my friend Mary, the kale whisper, managed to procure about 5 pounds of eggplants for me, or, in other words, a crap ton of eggplants, from her neighbor’s garden. Because she’s just that awesome and cool. So I made and canned 5 pints of Eggplant Caponata and 6 quarts of a version of Ratatouille, but I still had some eggplant and zucchini left. So I decided to try this recipe from the Gourmande in the Kitchen, but make it dairy, egg, and almond free too, since I’m allergic to all those things, and use up the zucchini.

Baked Eggplant and Zucchini Fries with Spicy Mayo Dipping Sauce
- 1 small eggplant about 7 inches long, sliced into pieces about 3 inches long and about 1/3 of an inch thick
- 1 small zucchini about 7 inches long, sliced into pieces about 3 inches long and about 1/3 of an inch thick
First dry dredge:
- 1/2 cup of arrowroot starch (you could also use tapioca or corn starch, but corn is out for me, since I’m allergic to it)
Second wet dredge:
- 2 Tablespoons of safe Adobo seasoning (If you don’t have Adobo seasoning, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning).
- 2 teaspoons of salt
- 1/3 of a cup of arrowroot starch
- 1/3 of a cup of olive oil
- 2/3 of a cup of water
Third dry dredge:
- 2 cups of gluten free bread crumbs
Spicy Mayo Dipping Sauce:
- 1/2 cup of Earth Balance Mindful Mayo (or other mayo that’s safe for you)
- 1 Tablespoon of Sriracha, or your other favorite hot sauce
Preheat your oven to 425°F. Place a piece of parchment paper on a baking sheet and use an oil mister to spray the parchment paper. You can skip the parchment paper, and just spray oil on the baking sheet, but it will be easier to clean up.

Wash, trim and slice your zucchini and eggplant into pieces about 3 inches long and about a 1/3 of an inch thick.

Sliced Zucchini

Sliced Eggplants

Place the arrowroot starch for the first dry dredge in a flat bottomed container with enough room to move the pieces around to coat.

Arrowroot Starch – first dry dredge

Place the ingredients for the second wet dredge in a shallow bottomed bowl and whisk them together. Make sure the bowl has enough room to move the pieces around to coat them.

Wet mixture – second dredge

Place the bread crumbs for the third dry dredge in a container with enough room to move the pieces around to coat.

Dip each piece of zucchini or eggplant in the first dry dredge (arrowroot starch), then in the second wet dredge (arrowroot, water, oil and spices mix), then in the third dry dredge (the bread crumbs) and place them on the baking sheet.

First Dredge

Second Dredge

Third Dredge

Once all the pieces are coated, place baking sheet in the oven and bake for 30-40 minutes until crispy.

Fries after baking

While your fries are baking, mix Earth Balance Mindful Mayo and your favorite hot sauce in a dipping bowl.

Baked Eggplant and Zucchini Fries with Spicy Mayo Dipping Sauce

Enjoy!
October 14, 2013
Squash and Sprout Rice Platter
Squash and Sprout Rice Platter. Photo by J. Andrews

I started working on this particular dish about a year ago when I discovered this branch of Brussels sprouts at a Trader Joe’s and had to buy it. How do you not buy that?

Sprouts!

I made a lot of different Brussels sprouts recipes to use them all up, but most of them involved roasting the sprouts. There is no better way. Roasting is also really the only way to cook butternut squash, and I thought maybe these things would go together well, maybe with some rice and a sauce. I made a dressing using a magical mustard I’d brought back from Paris that was curried apricot mustard, and I’ve been trying to reproduce that flavor since. It took more than a few tries, but it was still cheaper than going back to Paris (where, I need to tell you, there is a whole store that just sells mustard. They have mustard on tap. That was absolutely a highlight of my trip.)

I wanted to call this a pilaf, but apparently a pilaf requires the rice to be cooked in a flavored broth. This dish calls for brown rice cooked in very exciting water, but the dressing you toss everything with at the end adds plenty of flavor, and the vegetables have their own flavors — plus carmelization (i.e. oxidization of the sugars) because of the roasting. Tasty.

Squash and Sprout Rice Platter

Preheat oven to 450F.
- 3/4 cup brown rice
- 1/4 cup wild rice
- 2 1/4 cups water
OR
- 1 cup brown rice
- 2 1/4 cups water
Cook rice however you normally cook rice. I throw it in my rice cooker. This takes about 40 minutes, and so will your vegetables, so start the rice first and then move on.

Butternut Squash

Brussels Sprouts

Walnuts
- 1/2 lb. butternut squash, peeled* and cut into 1/2 inch cubes — about the size of playing dice
- 1/2 lb. Brussels sprouts, ends trimmed off and any weird outer leaves removed, halved or quartered depending on your preference — make them bite-sized
- 1 cup raw walnut halves or pieces (optional)
- 2 Tablespoons to 1/4 cup oil of your choice (I use olive oil or safflower oil)
- 1 teaspoon seasoned salt (I use a spicy seasoned salt, but you can use regular — whatever is your favorite)
- 1/2 teaspoon salt
Line three separate baking sheets with parchment paper (or don’t, but this makes clean up easier).

Toss the squash with 1-2 Tablespoons of oil, lay out in a single layer on a baking sheet, and sprinkle with either salt, seasoned salt, or spicy seasoned salt. I prefer the latter. Throw them in the oven and set the time for 25 minutes.

Toss the sprouts with another 1 Tablespoon of oil, lay out on the second sheet, and sprinkle with about 1/2 teaspoon salt. When the time goes off for the squash, throw the sprouts in (don’t remove the squash!) and reset the timer for 10 minutes.

Spread the walnuts out on the third sheet. When the time goes off again, add the walnut pan to the oven and check the sprouts — remove if necessary. Set the timer for 5 minutes.

A note for the nut allergic: The walnuts are optional in this dish! If you aren’t allergic but just don’t like whole walnuts, chop them up some, as they do add a great flavor to this dish.

Your total cooking time is 45 minutes. The squash gets the full amount, the sprouts about 15, and the walnuts 5. This works out perfectly in my oven, but keep an eye out, especially for the nuts.

For the sauce:
- 4 Tablespoons balsamic vinegar
- 1 1/2 teaspoon molasses
- 2 teaspoons apricot jam
- 1/2 teaspoon curry powder (again, if you like the spice, get the spicy one)
- 3 1/2 teaspoons Dijon mustard — grainy if you wish, but smooth works best here
- 1 1/2 Tablespoons high-quality olive oil
Whisk all ingredients together.

Plate the rice, add the veggies, drizzle on the sauce, and sprinkle walnuts over the top. Dig in and enjoy.

Squash and Sprout Rice Platter. Photo by J. Andrews
October 7, 2013