I'm pretty sure I got this recipe from the internet, and I'm fairly sure this is more or less the way it was when I got it, but I've been using it for years, and no longer remember the source.
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
9/16/2011
9/07/2011
black bean and spinach enchiladas
Spinach & Black Bean Enchiladas
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
8/09/2011
Wonderbun
1 lg egg or 1/4 c applesauce
1 T oil
1 tsp water (leave out if you use applesauce instead of egg)
1/4 c gluten-free flour (I like Bob's Red Mill)
1/2 tsp baking powder
1 tsp sugar (less, if you use applesauce)
1/2 tsp cocoa or cinnamon
pinch salt
Whisk egg if using. Combine all ingredients in a small straight-sided bowl or wide 20 oz cup or jar.
Microwave 80-90 seconds, at 100% or down to 80% depending on the strength of your microwave. Turn onto wire rack to cool--it will be VERY moist when it first comes out, but when it cools, it'll be right.
You can use the top of a butter dish for a hot dog bun (said my source, but I've never tried it)
I am a big fan of the cinnamon with the applesauce--makes it like an apple muffin.
1 T oil
1 tsp water (leave out if you use applesauce instead of egg)
1/4 c gluten-free flour (I like Bob's Red Mill)
1/2 tsp baking powder
1 tsp sugar (less, if you use applesauce)
1/2 tsp cocoa or cinnamon
pinch salt
Whisk egg if using. Combine all ingredients in a small straight-sided bowl or wide 20 oz cup or jar.
Microwave 80-90 seconds, at 100% or down to 80% depending on the strength of your microwave. Turn onto wire rack to cool--it will be VERY moist when it first comes out, but when it cools, it'll be right.
You can use the top of a butter dish for a hot dog bun (said my source, but I've never tried it)
I am a big fan of the cinnamon with the applesauce--makes it like an apple muffin.
Mark's Bread
I dunno who Mark is...I got this recipe from teh intertubes. It is good, though. I have a few variations I'll post afterwards.
1 1/2 c millet flour
1/2 c amaranth flour
1 c sorghum flour
1 c corn starch
1 c potato starch (NOT potato flour)
1 c tapioca flour (same as tapioca starch)
4 tsp xanthan gum
1 T salt
1/2 c sugar
1/4 c active, dry yeast (not rapid rise)
4 tsp oil
3 1/4 c warm water
Grease or oil the bottoms and 1/2 inch up the sides of two non-stick loaf pans.
Mix the dry ingredients in a large bowl. Add oil and water. Mix with electric mixer for two minutes.
Pour batter into prepared pans and set in your oven to rise. Allow to rise for 20-25 minutes. The batter should start out only at about half a pan, and rise to just over the top--do NOT allow it to form a lip.
Bake at 400 F for 10 minutes. Remove from oven and cover with aluminum foil. Return to oven and bake for 50 minutes. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
These are much easier to slice when completely cool, but they are soooo delicious warm out of the oven!
If you add:
1 3/4 T cinnamon
2/3 c brown sugar (in addition to the white sugar above)
sub hemp milk for half the water
and sub 1/4 c applesauce for another 1/4 c water
and add some raisins (for some reason, I didn't write down how many...so as many as feels right to you...)
it makes an EXCELLENT cinnamon raisin bread.
Another alternative is to replace the 1 cup cornstarch with 1/2 c cornstarch and 1/2 c garbanzo bean flour. I don't know which is better--I have notes on my recipe to do this version, and then newer notes not to, so try either way and see which you like.
1 1/2 c millet flour
1/2 c amaranth flour
1 c sorghum flour
1 c corn starch
1 c potato starch (NOT potato flour)
1 c tapioca flour (same as tapioca starch)
4 tsp xanthan gum
1 T salt
1/2 c sugar
1/4 c active, dry yeast (not rapid rise)
4 tsp oil
3 1/4 c warm water
Grease or oil the bottoms and 1/2 inch up the sides of two non-stick loaf pans.
Mix the dry ingredients in a large bowl. Add oil and water. Mix with electric mixer for two minutes.
Pour batter into prepared pans and set in your oven to rise. Allow to rise for 20-25 minutes. The batter should start out only at about half a pan, and rise to just over the top--do NOT allow it to form a lip.
Bake at 400 F for 10 minutes. Remove from oven and cover with aluminum foil. Return to oven and bake for 50 minutes. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
These are much easier to slice when completely cool, but they are soooo delicious warm out of the oven!
If you add:
1 3/4 T cinnamon
2/3 c brown sugar (in addition to the white sugar above)
sub hemp milk for half the water
and sub 1/4 c applesauce for another 1/4 c water
and add some raisins (for some reason, I didn't write down how many...so as many as feels right to you...)
it makes an EXCELLENT cinnamon raisin bread.
Another alternative is to replace the 1 cup cornstarch with 1/2 c cornstarch and 1/2 c garbanzo bean flour. I don't know which is better--I have notes on my recipe to do this version, and then newer notes not to, so try either way and see which you like.
7/18/2011
"cheese" crackers
Oooh, these are tasty! It's a modified recipe from a cookbook. I was afraid my mods wouldn't work, but they DID! And yummm...
Ingredients:
3/4 c ap flour
1/4 c corn flour (or sorghum)
3 T nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
3/4 c + 2 T daiya vegan/soy free "cheese"
3 T margarine (or safe shortening)
1/4 c water + additional as needed
Preheat oven to 350 F. Grease an airbake cookie sheet--highly recommended. I think they'd have burned on a regular cookie sheet.
Combine "cheese", margarine and water. Knead together as well as you can. In a separate bowl, combine flours, yeast and spices. Add to "cheese" mixture. Knead together. If it's a tad too dry, you could add 1/2 tsp water or so and knead again. Roll to 1/4 inch thick. Cut with cookie cutter and place on greased sheet. Bake about 25 minutes (I found subsequent bakings to take less time). The original recipe said it made 2 dozen. I must have used smaller cutters, because I sure have a lot more than 2 dozen. I used mini cutters, to have little cheese snacks like goldfish or cheez-its. And they pretty much are like those. So tasty. =)
GK's notes: I use Bob's Red Mill all purpose Gluten-free flour, Earth Balance soy free, dairy free margarine and Daiya cheddar style shreds. I imagine this recipe would be outstanding with the Daiya colby jack flavor, or with a little cayenne stirred in. I seriously considered the cayenne, but thought since this was supposed to be a snack for summer camp, I better hold off on the experimentation this time!
Update 6/16/12: I can't use Earth Balance anymore because of corn, and of course, corn flour was right out. So I used Spectrum Butter flavored shortening and sorghum flour today. I also added a dash of paprika, and used a three-"cheese" blend, cause that's what I had. I used half pepper jack "cheese" and the other half was a mix of cheddar flavor and mozzarella flavor. I really couldn't be happier with this recipe. It is so very flexible--you can do whatever you like with it! It was originally a very bland but very impressively real food treat. I changed it to fit my son's allergy needs and spiced it up a bit, but you are free to alter it in whatever way suits your needs, and it will very likely turn out just great. I've done so much to this recipe, and it always turns out. And did I mention that the crackers are always soooo delicious? =)
Ingredients:
3/4 c ap flour
1/4 c corn flour (or sorghum)
3 T nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
3/4 c + 2 T daiya vegan/soy free "cheese"
3 T margarine (or safe shortening)
1/4 c water + additional as needed
Preheat oven to 350 F. Grease an airbake cookie sheet--highly recommended. I think they'd have burned on a regular cookie sheet.
Combine "cheese", margarine and water. Knead together as well as you can. In a separate bowl, combine flours, yeast and spices. Add to "cheese" mixture. Knead together. If it's a tad too dry, you could add 1/2 tsp water or so and knead again. Roll to 1/4 inch thick. Cut with cookie cutter and place on greased sheet. Bake about 25 minutes (I found subsequent bakings to take less time). The original recipe said it made 2 dozen. I must have used smaller cutters, because I sure have a lot more than 2 dozen. I used mini cutters, to have little cheese snacks like goldfish or cheez-its. And they pretty much are like those. So tasty. =)
GK's notes: I use Bob's Red Mill all purpose Gluten-free flour, Earth Balance soy free, dairy free margarine and Daiya cheddar style shreds. I imagine this recipe would be outstanding with the Daiya colby jack flavor, or with a little cayenne stirred in. I seriously considered the cayenne, but thought since this was supposed to be a snack for summer camp, I better hold off on the experimentation this time!
Update 6/16/12: I can't use Earth Balance anymore because of corn, and of course, corn flour was right out. So I used Spectrum Butter flavored shortening and sorghum flour today. I also added a dash of paprika, and used a three-"cheese" blend, cause that's what I had. I used half pepper jack "cheese" and the other half was a mix of cheddar flavor and mozzarella flavor. I really couldn't be happier with this recipe. It is so very flexible--you can do whatever you like with it! It was originally a very bland but very impressively real food treat. I changed it to fit my son's allergy needs and spiced it up a bit, but you are free to alter it in whatever way suits your needs, and it will very likely turn out just great. I've done so much to this recipe, and it always turns out. And did I mention that the crackers are always soooo delicious? =)
7/13/2011
Vegan Zucchini Muffins
Ingredients
- 3 cups Bob's Red Mill gluten free, all-purpose flour
- 3 tablespoons flax seeds (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon corn starch(optional)
- 1 cup unsweetened applesauce (I use the Motts with added calcium, because we can't have dairy)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups shredded zucchini
Directions
- Preheat oven to 350 degrees F. Pam 2 mini-loaf pans, or put papers in two 12-muffin tins (or any combination of the two) . Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
- Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
GK's notes: The original recipe called for a whole cup!! of white sugar, AND a whole cup!! of brown sugar. I'm sure that would be very...sweet, and if that's your cup of tea, then go for it. I used a half cup of each, and the muffins were DELICIOUS. You could actually taste the squash and spices etc. and not just sweetness. It also called for arrowroot powder, but even though I'm sure I have some, I didn't feel like looking for it, so I used corn starch. Worked great!
I have had bad luck in the past with zucchini muffins being very oily, so to start with, I reduced the oil, too, but my batter needed a tad more liquid, so I went ahead and used all the oil it called for, and they weren't greasy at all. I totally didn't even think to put in any xanthan gum, but with the flax seeds, I guess, they didn't need it. They aren't crumbly at all. I did one pan of muffins and one pan of mini loaves. The mini loaves came out of their pan perfectly. The muffins stuck slightly to their papers, but not enough to even damage the appearance of the muffin once it was out, as long as you were careful taking the paper off.
The muffins were perfect, and made a very satisfying breakfast. =D
6/29/2011
microwaved bread
Can you stand it?? It's certainly not the best bread in the world, but it certainly will do in a pinch, and in a pinch I was tonight. This is not my original recipe, but I don't feel like finding the original...so you just get my version, safe for the chitlin.
4 T. applesauce
2 Tbs. sorghum flour
1 Tbs. millet flour
1 Tbs. flax meal
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. cocoa powder
shake of salt
Add all ingredients to a microwavable container of the size and shape desired--probably at least a 2-cup container--and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. I might reduce the applesauce a tad next time, and replace a tablespoon of it with a little rice or flax milk. I had another recipe similar to this once, but can't find it. It offered the option of replacing the cocoa with cinnamon, which is really, really tasty with the applesauce as egg replacer. =D
The container...well. The original poster used a small pyrex flat-bottomed and straight sided bowl to make a nice, neat little hamburger bun. I don't have any bowls like that, so I used a 20 oz (I think), wide drinking glass to make a more roll-shaped bun. It works for me, because I can make two little sandwiches for the chitlin, and he will love that.
4 T. applesauce
2 Tbs. sorghum flour
1 Tbs. millet flour
1 Tbs. flax meal
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. cocoa powder
shake of salt
Add all ingredients to a microwavable container of the size and shape desired--probably at least a 2-cup container--and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. I might reduce the applesauce a tad next time, and replace a tablespoon of it with a little rice or flax milk. I had another recipe similar to this once, but can't find it. It offered the option of replacing the cocoa with cinnamon, which is really, really tasty with the applesauce as egg replacer. =D
The container...well. The original poster used a small pyrex flat-bottomed and straight sided bowl to make a nice, neat little hamburger bun. I don't have any bowls like that, so I used a 20 oz (I think), wide drinking glass to make a more roll-shaped bun. It works for me, because I can make two little sandwiches for the chitlin, and he will love that.
4/12/2011
Henry and the Buccaneer Bunnies lunch
My son read Henry and the Buccaneer Bunnies today in the car. When we got home, he asked for seaweed stew and carrot juice for lunch, because Henry and his friends ate that in the book. I was very pleased to say seaweed stew would be easy--I basically made a modified miso soup for him. The carrot juice was a little more difficult, because I don't have a juicer, but I managed, I think. He called it "Refreshing and delicious!" so I guess it's ok!
Seaweed Stew
1 qt water
2 T garbanzo bean miso
2 regular sized carrots (I used 4 small ones)
1 med yellow onion
1 can garbanzo beans
a handful of fresh spinach
some nori, to taste
@2 tsp broth
@2-3 T not-so-soy sauce
salt and pepper to taste
@ 1 c cooked brown rice
Set the water to boil. While it heats, peel and cut your veggies, and add as it comes to a boil. Boil them for about 5 minutes. Add the beans, miso paste, broth and soy sauce. Let cook 4 minutes. Add spinach and nori. Let cook 1 minute. Add rice and serve.
"Carrot juice"
As I said, I don't have a juicer. That or a Vitamix would probably improve the crap out of this recipe. I don't like it, the carrots are too...there? It's got a texture, anyway. The chitlin LOVES it, though, because he wanted this meal so badly. Haha! Whatever floats his boat.
4 small carrots or so
@1/3 c orange juice
@2/3 pint strawberry lemonade sorbet
Blend all ingredients until as smooth as you can get. Serve with paper umbrellas and a fancy straw (mine have little foil strips so they look kind of like fireworks. They're left over from new years a few years ago) and enjoy!
Seaweed Stew
1 qt water
2 T garbanzo bean miso
2 regular sized carrots (I used 4 small ones)
1 med yellow onion
1 can garbanzo beans
a handful of fresh spinach
some nori, to taste
@2 tsp broth
@2-3 T not-so-soy sauce
salt and pepper to taste
@ 1 c cooked brown rice
Set the water to boil. While it heats, peel and cut your veggies, and add as it comes to a boil. Boil them for about 5 minutes. Add the beans, miso paste, broth and soy sauce. Let cook 4 minutes. Add spinach and nori. Let cook 1 minute. Add rice and serve.
"Carrot juice"
As I said, I don't have a juicer. That or a Vitamix would probably improve the crap out of this recipe. I don't like it, the carrots are too...there? It's got a texture, anyway. The chitlin LOVES it, though, because he wanted this meal so badly. Haha! Whatever floats his boat.
4 small carrots or so
@1/3 c orange juice
@2/3 pint strawberry lemonade sorbet
Blend all ingredients until as smooth as you can get. Serve with paper umbrellas and a fancy straw (mine have little foil strips so they look kind of like fireworks. They're left over from new years a few years ago) and enjoy!
3/22/2011
About skillets
I noticed a lot of the recipes I posted tonight called for non-stick skillets. I just typed "skillet" because I'm not a big fan of non-stick. The skillets I use are heavy, monstrously huge and deep and are shiny on the inside/bottom. They aren't non-stick, but stuff doesn't stick to them very badly, unless I don't get the skillet hot enough before I add stuff. If you have and enjoy using non-stick, go for it! I won't judge. Or know. =D
Lentils and couscous
You can get rice couscous now, from Lundberg brand, which is great! This would be just fine on regular rice, since the couscous is a little pricey, but if you can get the couscous, I highly recommend it (or, obviously, if you can have regular couscous, get that!).
This recipe is from The Meatless Gourmet: Flavors from Around The World by Bobbie Hinman.
1 c lentils, uncooked
4 cloves (or more) garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp cinnamon
1 bay leaf
3 cups broth
2 tsp oil
2 c onion, cut verticallly into very thin slivers
1 c water
1/2 c couscous, uncooked
Place the lentils in a medium saucepan. Add garlic, spices and 3 cups broth. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentnils are cooking, bring the 1 cup of water to boil in a small saucepan. Remove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn.
Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
GK's notes: Ok, that's more or less what the book says. I've modified it pretty heavily, though. It actually calls for 3 cups water, but I think it's much more flavorful with broth. I used beef, but any would do fine. I add a whole bag of carrots with the lentils, for added nutrition and flavor. Really, double (at least!) the onions. She isn't kidding when she says the onions make this recipe. We ended up fighting over them and nobody got enough. I doubled them last time I made it and it still almost wasn't enough.
If you use the rice couscous, follow the directions on the box, obviously, not these. The couscous I bought was the Mediterranean Curry flavor from Lundberg, and I cooked it in vegetable broth. I think that makes this whole dish a ton more flavorful, but obviously, you don't have to do that if you don't want to!
I sweated the garlic and cumin for a minute before I added the broth etc., but I don't know that that's necessary--I just like it.
This recipe is from The Meatless Gourmet: Flavors from Around The World by Bobbie Hinman.
1 c lentils, uncooked
4 cloves (or more) garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp cinnamon
1 bay leaf
3 cups broth
2 tsp oil
2 c onion, cut verticallly into very thin slivers
1 c water
1/2 c couscous, uncooked
Place the lentils in a medium saucepan. Add garlic, spices and 3 cups broth. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentnils are cooking, bring the 1 cup of water to boil in a small saucepan. Remove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn.
Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
GK's notes: Ok, that's more or less what the book says. I've modified it pretty heavily, though. It actually calls for 3 cups water, but I think it's much more flavorful with broth. I used beef, but any would do fine. I add a whole bag of carrots with the lentils, for added nutrition and flavor. Really, double (at least!) the onions. She isn't kidding when she says the onions make this recipe. We ended up fighting over them and nobody got enough. I doubled them last time I made it and it still almost wasn't enough.
If you use the rice couscous, follow the directions on the box, obviously, not these. The couscous I bought was the Mediterranean Curry flavor from Lundberg, and I cooked it in vegetable broth. I think that makes this whole dish a ton more flavorful, but obviously, you don't have to do that if you don't want to!
I sweated the garlic and cumin for a minute before I added the broth etc., but I don't know that that's necessary--I just like it.
Your Choice Salad Sandwich
I called this Your Choice Salad because you can use just about anything in it. The original recipe that I modified called for firm tofu, and it was in turn, modified from egg salad. I have used this for tuna and for mashed up garbanzo beans, too (also half tuna and half garbanzo beans!). It seems like it would be just as delicious on turkey or chicken, though.
For 3/4 can garbanzo beans, or tuna, or 1 package (10.5 oz) firm tofu:
2 tsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp turmeric
2 T celery, diced
1 med carrot, grated
1 small red pepper, finely minced
1/3 c sunflower seeds, toasted and salted
1/4 + 1/8 c mayonnaise (or beannaise, in our case)
3/4 tsp curry
pinch cumin
salt and pepper to taste
In a bowl, mash tofu or beans or separate tuna, turkey or chicken with a fork. Add remaining ingredients and mix gently.
GK's notes: This is the ideal version. I rarely keep red peppers or celery at home, for example. Basically, you want some veggies in there, and some crunch. I frequently use apples and/or onions instead of peppers and/or celery, and it's delicious. This is usually a "I"m starved...what are we gonna have for lunch??" type of thing, so it's throw what I have in the fridge in there. If you are better at thinking ahead than I am, make this ahead of time, because it really improves with age, as the spices flavor the sauce, but it's also quite good fresh. I frequently double it for leftovers, which is another good way to get at least some of it aged a bit. =D
For 3/4 can garbanzo beans, or tuna, or 1 package (10.5 oz) firm tofu:
2 tsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp turmeric
2 T celery, diced
1 med carrot, grated
1 small red pepper, finely minced
1/3 c sunflower seeds, toasted and salted
1/4 + 1/8 c mayonnaise (or beannaise, in our case)
3/4 tsp curry
pinch cumin
salt and pepper to taste
In a bowl, mash tofu or beans or separate tuna, turkey or chicken with a fork. Add remaining ingredients and mix gently.
GK's notes: This is the ideal version. I rarely keep red peppers or celery at home, for example. Basically, you want some veggies in there, and some crunch. I frequently use apples and/or onions instead of peppers and/or celery, and it's delicious. This is usually a "I"m starved...what are we gonna have for lunch??" type of thing, so it's throw what I have in the fridge in there. If you are better at thinking ahead than I am, make this ahead of time, because it really improves with age, as the spices flavor the sauce, but it's also quite good fresh. I frequently double it for leftovers, which is another good way to get at least some of it aged a bit. =D
Curried cauliflower and chickpeas with raisins
Ok, there's a version of this in the Gluten Free Vegetarian Kitchen, but I also have a very similar (though not the same) version from a magazine. So I'm just going to cut to the chase and give you MY version. It's the best one, anyway.
2 T oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
2 tsp minced garlic
2-3 T curry powder
1-2 tsp ground cumin
1 tsp ground ginger
2 can diced tomatoes
1/2 c water
@1/2 can coconut milk
2 cans chickpeas, rinsed and drained
6 T raisins (golden ones would be less "Ooh, there's a fly in my food" but we never have any, so I use regular and they taste great)
salt and pepper to taste
3 T mild (if you can get it) mango chutney or even mango jelly/jam is fine
2 T honey
In a large skillet with a lid, heat hte oil over medium heat. Add the cauliflower and cook, stirring, until softened, 3-5 minutes. Add the onion and increase the heat to medium-high; cook, stirring often, until the caulifower and onion are lightly browned, about 3-5 minutes. Add the garlic, curry powder, cumin and ginger; cook, stirring constantly for 1 minute.
Add the tomatoes and their juices, water, coconut milk, chicpeas, raisins, , chutney, honey, s&p; bring to a boil over high heat, stirring to combine. Reduce heat to med-low, cover, and simmer until cauliflower is tender, about 15 minutes, stirring a few times.
Serve over brown rice.
GK's notes: Ok, about that chutney. I like a mild but gingery chutney for this. If you can't find that, and like heat, any mango chutney will do. If you don't like heat, or can't find chutney, mango jelly or jam will do, but you might increase the ginger a tad. Just so you know, this is a pretty saucy curry. My family likes the sauce (ha! Stop it.), so I have doubled the parts of the recipe that go into the sauce. If you like a dryer curry, feel free to reduce those things and/or leave out the coconut milk. That's my addition; neither of the printed ones called for it, but we like it. It makes the dish creamy and adds a hint of coconuttiness that we love.
2 T oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
2 tsp minced garlic
2-3 T curry powder
1-2 tsp ground cumin
1 tsp ground ginger
2 can diced tomatoes
1/2 c water
@1/2 can coconut milk
2 cans chickpeas, rinsed and drained
6 T raisins (golden ones would be less "Ooh, there's a fly in my food" but we never have any, so I use regular and they taste great)
salt and pepper to taste
3 T mild (if you can get it) mango chutney or even mango jelly/jam is fine
2 T honey
In a large skillet with a lid, heat hte oil over medium heat. Add the cauliflower and cook, stirring, until softened, 3-5 minutes. Add the onion and increase the heat to medium-high; cook, stirring often, until the caulifower and onion are lightly browned, about 3-5 minutes. Add the garlic, curry powder, cumin and ginger; cook, stirring constantly for 1 minute.
Add the tomatoes and their juices, water, coconut milk, chicpeas, raisins, , chutney, honey, s&p; bring to a boil over high heat, stirring to combine. Reduce heat to med-low, cover, and simmer until cauliflower is tender, about 15 minutes, stirring a few times.
Serve over brown rice.
GK's notes: Ok, about that chutney. I like a mild but gingery chutney for this. If you can't find that, and like heat, any mango chutney will do. If you don't like heat, or can't find chutney, mango jelly or jam will do, but you might increase the ginger a tad. Just so you know, this is a pretty saucy curry. My family likes the sauce (ha! Stop it.), so I have doubled the parts of the recipe that go into the sauce. If you like a dryer curry, feel free to reduce those things and/or leave out the coconut milk. That's my addition; neither of the printed ones called for it, but we like it. It makes the dish creamy and adds a hint of coconuttiness that we love.
vegetables primavera
This is another recipe from The Gluten Free Vegetarian Kitchen. It makes a delicious side dish.
3 T vegetable broth
2 T oil
1 T dijon mustard
2 tsp white wine vinegar
salt and pepper to taste
1 1/2 c sliced fresh zucchini, pref. a mix of green and yellow
1 c baby carrots
1 c chopped red bell pepper
3 cups broccoli florets
2 T finely chopped fresh parsley or basil
In a small bowl, whisk together 1 T of the broth, 1 T of the oil, the mustard, vinegar s & p. Set aside.
In a large skillet with a lid, heat the remaining oil over medium heat. Add the zucchini, carrots, and bell pepper; cook, stirring, until softened, about 5 minutes. Add the broccoli and remaining broth; cover and cook until the broccoli is crisp-tender, about 3 minutes. Add the mustard mixture and cook, stirring, until just heated through. Serve warm, sprinkled with the parsley.
GK's notes. Whew! I hadn't actually read that whole recipe in a while. I pretty much ignore its cooking instructions, because I'm lazy. I get a few bags of frozen veggies (whatever's in the freezer) and measure out about 6-7 cups of veggies and cook them in the microwave (or steam them, if I'm feeling industrious) and just pour the sauce over them. If I WERE to bother stir-frying them, I'd cook the broccoli and carrots first, for about 3 minutes, then add the zucchini and cook for another 3 minutes or so, and then add the peppers for another 3 minutes or so. Her way is going to end with over cooked zucchini and peppers and undercooked broccoli!
Whatever. My way is far easier, and the sauce makes any veggies ridiculously delicious!
3 T vegetable broth
2 T oil
1 T dijon mustard
2 tsp white wine vinegar
salt and pepper to taste
1 1/2 c sliced fresh zucchini, pref. a mix of green and yellow
1 c baby carrots
1 c chopped red bell pepper
3 cups broccoli florets
2 T finely chopped fresh parsley or basil
In a small bowl, whisk together 1 T of the broth, 1 T of the oil, the mustard, vinegar s & p. Set aside.
In a large skillet with a lid, heat the remaining oil over medium heat. Add the zucchini, carrots, and bell pepper; cook, stirring, until softened, about 5 minutes. Add the broccoli and remaining broth; cover and cook until the broccoli is crisp-tender, about 3 minutes. Add the mustard mixture and cook, stirring, until just heated through. Serve warm, sprinkled with the parsley.
GK's notes. Whew! I hadn't actually read that whole recipe in a while. I pretty much ignore its cooking instructions, because I'm lazy. I get a few bags of frozen veggies (whatever's in the freezer) and measure out about 6-7 cups of veggies and cook them in the microwave (or steam them, if I'm feeling industrious) and just pour the sauce over them. If I WERE to bother stir-frying them, I'd cook the broccoli and carrots first, for about 3 minutes, then add the zucchini and cook for another 3 minutes or so, and then add the peppers for another 3 minutes or so. Her way is going to end with over cooked zucchini and peppers and undercooked broccoli!
Whatever. My way is far easier, and the sauce makes any veggies ridiculously delicious!
Beannaise
Ok, I guess I haven't posted this. It's from the Food Allergy Survival Guide by
Vesanto Melina, Dina Aronson and Jo Stepaniak.
GK's notes: That's exactly as it's written in the book. I am too cheap to buy olive oil, so I just use canola. I use my food processor, and it turns out fantastic. In fact, I don't use my blender at all anymore. I either use my food processor, or my stick blender. I should get rid of that thing...
Oh, also, when I freeze mine (again, when I make it, I make, well, triple batches of this stuff, cause it's a little bit of a pain, and we use a decent amount of it), I freeze it in ice cube trays, then put the cubes in zip lock baggies. My trays make about 2 T cubes, so it's easy to get out only what you need.
You do need the mustard powder, even though it seems like such a small amount. It turns out, mustard is an emulsifier, so the mayo wouldn't stay together without it. You can buy soy lecithin, or sunflower seed lecithin
if you can't eat mustard, but you have to have some kind of emulsifier.
Vesanto Melina, Dina Aronson and Jo Stepaniak.
- 1 3/4 cups drained cooked or canned white beans (one 15 or 16 oz can)
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar or additional fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/3 cup extra-virgin olive oil
- 1/3 cup organic canola or safflower oil
GK's notes: That's exactly as it's written in the book. I am too cheap to buy olive oil, so I just use canola. I use my food processor, and it turns out fantastic. In fact, I don't use my blender at all anymore. I either use my food processor, or my stick blender. I should get rid of that thing...
Oh, also, when I freeze mine (again, when I make it, I make, well, triple batches of this stuff, cause it's a little bit of a pain, and we use a decent amount of it), I freeze it in ice cube trays, then put the cubes in zip lock baggies. My trays make about 2 T cubes, so it's easy to get out only what you need.
You do need the mustard powder, even though it seems like such a small amount. It turns out, mustard is an emulsifier, so the mayo wouldn't stay together without it. You can buy soy lecithin, or sunflower seed lecithin
if you can't eat mustard, but you have to have some kind of emulsifier.
Black Bean and brown rice burgers with salsa mayonnaise
I cannot believe I haven't already posted this, you guys! This is a huge favorite in our house. It's easy and SOOOO good, we eat it too often. This is also from the Gluten Free Vegetarian Kitchen by Donna Klein.
1 c cooked brown rice
1 c vegetarian refried black beans
2 T mild salsa
1 tsp onion powder
1 T oil (too cook the burgers in--DON'T add this to the burgers (like I have done too many times!))
In a small bowl, combine the rice, beans, salsa and onion powder until thoroughly blended. Form into 4 patties.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and flatten with a spatula to about 1/2 inch thickness. Cook until brown, about 5 minutes per side.
To serve, place a burger on the bottom half of a roll. Spread with equal amounts of the salsa mayo. Top with lettuce and roll tops and serve.
Salsa Mayonnaise
4 T mayonnaise
2-3 T salsa
Combine. If you don't use it all right away, cover and refrigerate for a few days.
GK's notes: This is so tasty we always want leftovers, so I almost always double the recipe when I'm making it. I finally figured out how to stop myself putting the oil IN the burgers--I don't use any. I cook mine in Pam now! I think, since these are already half rice, they have enough grain in them, so I don't even bother serving them on a bun. We eat them with a fork. I usually serve sweet potato french fries with them. I don't know why, now that I think of it! But we like it that way. (psssst, serve the fries with honey mustard. Trust me.)
Obviously, you can use whatever hotness of salsa you want in these. The author recommended using mild or medium in the burgers, and medium in the mayo, but my chitlin and I wouldn't be able to eat it if we did that!
Oh, I wonder if I've posted the beannaise recipe on here...I'll have to go look. If I haven't, I've been remiss, because it is AWESOME! All the flavor and creaminess of mayonnaise, but half the fat and added protein and fiber (cause it's half great northern beans!) Anyway, I'm sure it's possible to find soy-free, egg-free mayo out there, but I'm not interested in looking for it. I don't mind making my own, since it's so much healthier anyway.
1 c cooked brown rice
1 c vegetarian refried black beans
2 T mild salsa
1 tsp onion powder
1 T oil (too cook the burgers in--DON'T add this to the burgers (like I have done too many times!))
In a small bowl, combine the rice, beans, salsa and onion powder until thoroughly blended. Form into 4 patties.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and flatten with a spatula to about 1/2 inch thickness. Cook until brown, about 5 minutes per side.
To serve, place a burger on the bottom half of a roll. Spread with equal amounts of the salsa mayo. Top with lettuce and roll tops and serve.
Salsa Mayonnaise
4 T mayonnaise
2-3 T salsa
Combine. If you don't use it all right away, cover and refrigerate for a few days.
GK's notes: This is so tasty we always want leftovers, so I almost always double the recipe when I'm making it. I finally figured out how to stop myself putting the oil IN the burgers--I don't use any. I cook mine in Pam now! I think, since these are already half rice, they have enough grain in them, so I don't even bother serving them on a bun. We eat them with a fork. I usually serve sweet potato french fries with them. I don't know why, now that I think of it! But we like it that way. (psssst, serve the fries with honey mustard. Trust me.)
Obviously, you can use whatever hotness of salsa you want in these. The author recommended using mild or medium in the burgers, and medium in the mayo, but my chitlin and I wouldn't be able to eat it if we did that!
Oh, I wonder if I've posted the beannaise recipe on here...I'll have to go look. If I haven't, I've been remiss, because it is AWESOME! All the flavor and creaminess of mayonnaise, but half the fat and added protein and fiber (cause it's half great northern beans!) Anyway, I'm sure it's possible to find soy-free, egg-free mayo out there, but I'm not interested in looking for it. I don't mind making my own, since it's so much healthier anyway.
Guacamole
I don't know about you folks, but I was never able to make guacamole at home and make it taste right. I never even got close. Then I got The Gluten-Free Vegetarian Kitchen, by Donna Klein. Her recipe is perfect, and delicious! Its page in my book is...scary, because I use it so much and spill so much when I cook. =P
2 ripe Haas avocados, peeled, halved and pitted
1 med plum tomato, finely chopped
2 T finely chopped onion
1 T fresh lime juice
1 T finely chopped fresh cilantro
1/2 small jalapeno chili, finely chopped (opt)
salt and pepper to taste
In a medium bowl, coarsely mash the avocado with a fork. Add everything else and stir well to combine. Do not try to keep longer than 8 hours, even covered tightly and refrigerated.
GK's notes: I don't put a pepper in, I stir some salsa in for a little heat, and because I like the flavor. Also, I don't try to keep fresh herbs around, so I use about a teaspoon of dried cilantro, soaked in the lime juice while I process the avocado. It works for me! 505 brand salsa is vinegar free, if you're looking for corn-free salsa. It is also onion-free, so if you use onions, you may need to increase your chopped onion (or, if you're in a lazy mood like I frequently am, just add a dash or two of onion powder).
2 ripe Haas avocados, peeled, halved and pitted
1 med plum tomato, finely chopped
2 T finely chopped onion
1 T fresh lime juice
1 T finely chopped fresh cilantro
1/2 small jalapeno chili, finely chopped (opt)
salt and pepper to taste
In a medium bowl, coarsely mash the avocado with a fork. Add everything else and stir well to combine. Do not try to keep longer than 8 hours, even covered tightly and refrigerated.
GK's notes: I don't put a pepper in, I stir some salsa in for a little heat, and because I like the flavor. Also, I don't try to keep fresh herbs around, so I use about a teaspoon of dried cilantro, soaked in the lime juice while I process the avocado. It works for me! 505 brand salsa is vinegar free, if you're looking for corn-free salsa. It is also onion-free, so if you use onions, you may need to increase your chopped onion (or, if you're in a lazy mood like I frequently am, just add a dash or two of onion powder).
Moroccan Sweet Potato Stew
2 tsp oil
1 med yellow onion, chopped
3 cloves garlic, crushed
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can diced tomatoes
1 3/4 cup chicken or vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 in chunks
2 small zucchinin, cut into 3/4 in chunks
1 cup whole grain couscous or brown rice
1/4 cup loosely packed fresh mint leaves, chopped
Heat oil in a skillet over medium heat. Saute onions about 8 minutes, or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium high heat. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew, serve.
GK's notes: I'm actually typing this out of my own binder of recipes, but this one is a magazine recipe. I have no memory of making it, but in my handwriting next to it, it says "Yum!" with a star! Must have been good...
1 med yellow onion, chopped
3 cloves garlic, crushed
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can diced tomatoes
1 3/4 cup chicken or vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 in chunks
2 small zucchinin, cut into 3/4 in chunks
1 cup whole grain couscous or brown rice
1/4 cup loosely packed fresh mint leaves, chopped
Heat oil in a skillet over medium heat. Saute onions about 8 minutes, or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium high heat. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew, serve.
GK's notes: I'm actually typing this out of my own binder of recipes, but this one is a magazine recipe. I have no memory of making it, but in my handwriting next to it, it says "Yum!" with a star! Must have been good...
Asian style noodle soup
pb paste
1 T grated or 3 T minced fresh ginger (or about 1.5 tsp dried)
1/2 c creamy peanut butter (or sunflower seed butter)
2 T soy sauce (or not-soy sauce)
soup:
6 c chicken or vegetable broth
1 T chopped fresh ginger or 1 tsp dried
12 oz broccoli florets
3 to 4 oz rice noodles
To make the paste, mix the ginger and peanut butter in a bowl, stirring until smooth. Add the soy sauce; stir till blended. This can be covered and set aside at room temperature for up to a few hours.
In a large pot, heat the broth to a rolling boil. Reduce heat, add the ginger and broccoli and let simmer 4-5 minutes, or until broccoli is just tender.
Meanwhile, boil a large pot of water. Add the rice noodles and cook 2-3 minutes, or until tender to the bite. Immediately drain the noodles and pass them under very cold water to stop cooking. Place noodles in a bowl of ice-cold water and separate them to keep them from clumping. Set aside.
Ladle about 1 c broth and veggies into a large woup bowl. Add about 1/2 c of well-drained noodles and a heaping tablespoon of pb paste; stir.
GK's notes: These are the directions as written, but I'm way too lazy for a lot of that. If you're using actual Asian rice noodles (as opposed to brown rice Italian-style pasta), you can cook it in your soup. It won't get foggy. These noodles cook super quick, so no big deal. It takes an already not very time-intensive recipe and makes it super easy and quick. This isn't probably the world's most satisfying meal, so it would probably be better as a side to something more substantial, or if you need something healthy to eat now but are going to be eating again soon.
1 T grated or 3 T minced fresh ginger (or about 1.5 tsp dried)
1/2 c creamy peanut butter (or sunflower seed butter)
2 T soy sauce (or not-soy sauce)
soup:
6 c chicken or vegetable broth
1 T chopped fresh ginger or 1 tsp dried
12 oz broccoli florets
3 to 4 oz rice noodles
To make the paste, mix the ginger and peanut butter in a bowl, stirring until smooth. Add the soy sauce; stir till blended. This can be covered and set aside at room temperature for up to a few hours.
In a large pot, heat the broth to a rolling boil. Reduce heat, add the ginger and broccoli and let simmer 4-5 minutes, or until broccoli is just tender.
Meanwhile, boil a large pot of water. Add the rice noodles and cook 2-3 minutes, or until tender to the bite. Immediately drain the noodles and pass them under very cold water to stop cooking. Place noodles in a bowl of ice-cold water and separate them to keep them from clumping. Set aside.
Ladle about 1 c broth and veggies into a large woup bowl. Add about 1/2 c of well-drained noodles and a heaping tablespoon of pb paste; stir.
GK's notes: These are the directions as written, but I'm way too lazy for a lot of that. If you're using actual Asian rice noodles (as opposed to brown rice Italian-style pasta), you can cook it in your soup. It won't get foggy. These noodles cook super quick, so no big deal. It takes an already not very time-intensive recipe and makes it super easy and quick. This isn't probably the world's most satisfying meal, so it would probably be better as a side to something more substantial, or if you need something healthy to eat now but are going to be eating again soon.
quinoa, black bean and asparagus salad
1 c dry quinoa
2 c vegetable broth
1 can black beans, drained and rinsed
1 can asparagus (or 1 bunch, steamed)
1/4 tsp dry mustard
1/4 tsp dill
@2 T soy sauce
@2 tsp lemon juice
salt and pepper to taste
extra water as needed for the quinoa
Cook quinoa in broth and spices till nearly done. Add beans and asparagus and stir. Add soy sauce and lemon juice and stir. Taste, and add salt and pepper as needed.
Add water at any time if it looks dry (or cover while the quinoa is cooking to help retain water).
GK's notes: this is tasty, but it's better as a side than as a main dish--it isn't very satisfying on its own.
2 c vegetable broth
1 can black beans, drained and rinsed
1 can asparagus (or 1 bunch, steamed)
1/4 tsp dry mustard
1/4 tsp dill
@2 T soy sauce
@2 tsp lemon juice
salt and pepper to taste
extra water as needed for the quinoa
Cook quinoa in broth and spices till nearly done. Add beans and asparagus and stir. Add soy sauce and lemon juice and stir. Taste, and add salt and pepper as needed.
Add water at any time if it looks dry (or cover while the quinoa is cooking to help retain water).
GK's notes: this is tasty, but it's better as a side than as a main dish--it isn't very satisfying on its own.
1/21/2011
Dal soup
Ingredients
1 tbsp Oil
1 tsp Cumin seeds
2 Medium onions, sliced
1/2 tsp Turmeric powder
1 cup Red lentils, washed
6 cups Water Salt to taste
several teaspoons of vegetable bouillon powder, to taste
1/4 tsp Cayenne pepper
1/2 tsp Ground black pepper
1 tbsp Lemon juice
12 tbsp Boiled white rice
Mint leaves, chopped for garnish (few sprigs)
Preparation
1. Heat the oil over med-high; cook onions till they start to get transparent and add cumin. Cook for another couple of minutes. 2. Add the turmeric powder and lentils; fry 1 minute. 3. Add the water, salt, cayenne and black pepper; bring to a boil and simmer for 30 minutes or until the lentils are tender. 4. Puree the soup. 5. Add lemon juice.
To serve, put 2 tbsp of rice in each bowl and pour the soup over the rice. Garnish with chopped fresh mint leaves.
GK's notes: I didn't have whole cumin seeds, so I just used ground. It seemed to work fine. The original recipe talked about cooking the cumin till it changed color. I've never seen ground cumin change color, so I took that part out...if you use the whole seeds, you're supposed to put them in with the onions and cook till the cumin seeds change color. *shrug*
I didn't use mint leaves--didn't have any, didn't miss them. I used Jasmine rice. It was very good.
This ended up tasting more or less like chicken soup with rice. In fact, as I told my husband, if I hadn't made it myself, I wouldn't have believed there was no chicken in it. It was delicious--everybody in the household loved it, and ate massive amounts of it for dinner. =)
1 tbsp Oil
1 tsp Cumin seeds
2 Medium onions, sliced
1/2 tsp Turmeric powder
1 cup Red lentils, washed
6 cups Water Salt to taste
several teaspoons of vegetable bouillon powder, to taste
1/4 tsp Cayenne pepper
1/2 tsp Ground black pepper
1 tbsp Lemon juice
12 tbsp Boiled white rice
Mint leaves, chopped for garnish (few sprigs)
Preparation
1. Heat the oil over med-high; cook onions till they start to get transparent and add cumin. Cook for another couple of minutes. 2. Add the turmeric powder and lentils; fry 1 minute. 3. Add the water, salt, cayenne and black pepper; bring to a boil and simmer for 30 minutes or until the lentils are tender. 4. Puree the soup. 5. Add lemon juice.
To serve, put 2 tbsp of rice in each bowl and pour the soup over the rice. Garnish with chopped fresh mint leaves.
GK's notes: I didn't have whole cumin seeds, so I just used ground. It seemed to work fine. The original recipe talked about cooking the cumin till it changed color. I've never seen ground cumin change color, so I took that part out...if you use the whole seeds, you're supposed to put them in with the onions and cook till the cumin seeds change color. *shrug*
I didn't use mint leaves--didn't have any, didn't miss them. I used Jasmine rice. It was very good.
This ended up tasting more or less like chicken soup with rice. In fact, as I told my husband, if I hadn't made it myself, I wouldn't have believed there was no chicken in it. It was delicious--everybody in the household loved it, and ate massive amounts of it for dinner. =)
1/06/2011
sweet potato and red lentil sort of moroccan soup
12 c water
2-3 T vegetable bouillon powder
1 c brown rice
1 c red lentils
1 T garlic fresh, minced
1/2 onion chopped
2 sweet potatoes, cut into about 1 inch pieces
@ a quart bag full of whole tomatoes (sorry, i had frozen ones from our garden last summer. that's how much I put in)
@ 1 T cumin
@ 1 T ginger
salt and pepper to taste
dash of smoked tabasco, for the bowls
Basically dump everything in a big pot and boil it for about 45 minutes...lol! I put the rice and lentils in first, with the bouillon powder, and let them get busy boiling while I peeled and chopped the potato. After the potato had been in, I went looking for seasoning inspiration, and found a recipe here:
http://www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-moroccan-red-lentil-soup.html
I had neglected onions and garlic, so I just dumped them in (and it worked out fine). If you want to sweat them a bit first, you're welcome to. At this point, it had been cooking for about 20 minutes, probably, and I added the rest of the spices (except s&p) and reduced the heat to med/low, put a lid on it and let it go for another 20 minutes. The rice was a tad al dente, but we were hungry, so we went ahead and ate. Under less dire circumstances, I would have given it at least another 10 minutes. So, at the end of cooking, I added salt and pepper, and put it in bowls to serve. I added the amounts of tabasco that we each like, and served. Yummy! We LOVED the sweet potato.
Sorry this one's a bit of a wreck. I just made it, more or less out of my head, so this is as good as the writing down gets!
2-3 T vegetable bouillon powder
1 c brown rice
1 c red lentils
1 T garlic fresh, minced
1/2 onion chopped
2 sweet potatoes, cut into about 1 inch pieces
@ a quart bag full of whole tomatoes (sorry, i had frozen ones from our garden last summer. that's how much I put in)
@ 1 T cumin
@ 1 T ginger
salt and pepper to taste
dash of smoked tabasco, for the bowls
Basically dump everything in a big pot and boil it for about 45 minutes...lol! I put the rice and lentils in first, with the bouillon powder, and let them get busy boiling while I peeled and chopped the potato. After the potato had been in, I went looking for seasoning inspiration, and found a recipe here:
http://www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-moroccan-red-lentil-soup.html
I had neglected onions and garlic, so I just dumped them in (and it worked out fine). If you want to sweat them a bit first, you're welcome to. At this point, it had been cooking for about 20 minutes, probably, and I added the rest of the spices (except s&p) and reduced the heat to med/low, put a lid on it and let it go for another 20 minutes. The rice was a tad al dente, but we were hungry, so we went ahead and ate. Under less dire circumstances, I would have given it at least another 10 minutes. So, at the end of cooking, I added salt and pepper, and put it in bowls to serve. I added the amounts of tabasco that we each like, and served. Yummy! We LOVED the sweet potato.
Sorry this one's a bit of a wreck. I just made it, more or less out of my head, so this is as good as the writing down gets!
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