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!
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.
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