Tagged: GFDF

Simple Tahini Sauce

※ Thursday, Nov 17 2011 ※ Cooking!

1/4 cup tahini
1/4 olive oil
1 teaspoon miso (optional)
3 cloves garlic
generous pinch of salt (to taste)
1/2 cup water

How easy is this? Add all ingredients to the blender. Hit blend.

File this one under: the basics.

This sauce has been a standby of mine many times during the phase of simplicity that directly follows a time of lackadaisical eating habits (read: the holidays). With some brown rice or quinoa in your pantry, and any steamed vegetable—in this case, purple kale—the sauce ever so simply elevates and delights what would be an underwhelming meal. It’s incredibly quick to make, has a bold, nutty flavor, and tahini happens to be packed with B-vitamins. This sauce is versatile—don’t be afraid to use it as a dip for your vegetable crudites or mixed in with some sauteed vegetables and warm rice noodles. (sub 1/2 creamy peanut butter for 1/2 the tahini and add 1 teaspoon grated ginger for an especially flavorful and less bitter tahini sauce).

 

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Ode to the Crêpe

※ Monday, Sep 12 2011 ※ Cooking!

The crêpe embodies all that is good in life: simplicity, versatility, elegance. It is French, after all. Unlike romantic partners, bank accounts, or the weather, a crêpe is infinitely malleable and adaptable to one’s desires. It’s equally comfortable gussied up as the debutante (Suzette) or dressed down the peasant (aux oeufs). Buckwheat crêpe for savory preparations, white flour for sweet. A nearly anonymous vessel, it provides a beautifully straightforward vehicle for sauces, cheeses, eggs, sweets, fruit, veggies, ice creams, and the like. It is the alpha and the omega; the breakfast, the appetizer, the entree and the dessert. All in one.

I’m willing to err on the side of hyperbole and proclaim it one of the greatest culinary inventions, ever.

After much trial and error, I nailed a GFDF facsimile that compromises neither taste nor texture. Below is my recipe for crêpes sucrées, or “sweet crepes”. I most recently served these with lemon curd, fresh strawberry coulis, and a filling of DF sour cream whipped with lemon zest. Strawberry. Lemon. Cream Cheese. Crêpes. Yes, please.

CRÊPES SUCRÉES

1/3 c. white rice flour
1/3 c. sweet/glutinous rice flour (it’s gluten-free despite the confusing name)
1/3 c. brown rice flour
2 eggs
1/3 c. canned coconut milk
2/3 c. water
1/4 t. salt
2 T melted butter or grapeseed oil

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Chewy Granola Bars

※ Friday, Aug 26 2011 ※ Cooking!

On the eve of my first vacation in quite some time—a long-anticipated coastal backpacking anniversary trip—I became fixated with the idea of creating my own snacks for the trip, specifically in the form of homemade, chewy, pecan-filled granola bars. Regardless of the more essential items on my to-do-list of packing, planning, and shopping, my need begin to border on obsession. It’s partly because working up to a vacation is extra taxing, and when my head is buried in the computer for far too long, my most essential outlet to maintain sanity is time playing in the kitchen. As a restorative practice, nothing comes close. (The only downside is that the more stress I have to work out, the more dishes I make.)

After exploring several chewy granola bar recipes, I understood the basics: the more liquids the more chewy the bar, the more stuff inside the more flavor, and that nearly anything sweet, crunchy, or chewy goes. I assembled my oats and what my palate considers the most reliable main players—roasted pecans, shredded coconut and dried cherries. Any combination of dried fruit, nuts, seeds, or even chocolate would do.

Since we were going to be hiking and packing all our food with us for our several day trip, granola bars were the ultimate dense and nutritious bring along food. It’s true that food tastes better while camping, and these were extraordinary—it’s easy to proclaim them the best granola bars I’ve ever had. Truth be told, I don’t even like most granola bars. Chewy, sweet, nutty—these little nuggets were undeniably closer to delicious treat than merely life sustaining food. Since long summer days require trips to the beach, river and mountains, packing easy to travel snacks are essential—so we can stay out there as long as possible without needing to reach the surface for a while. Read More »

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Mid-Summer Recipe Round-up

※ Friday, Aug 5 2011 ※ Cooking!

Thus far on La Kitchenette, Jen and I have featured our own custom or modified recipes. However, neither of us spend all of our cooking hours reinventing the wheel. On the contrary, our daily repertoire owes a huge debt to cookbook authors, chefs and culinary bloggers who have developed recipes that need no little or modification. Below are two of my favorites of the summer. Enjoy!

Socca piled with diced potato, poached egg, pan-fried sole, sweet onion and fresh herbs.

SOCCA

The landscape of the Gluten-Free diet is, perhaps, most notably characterized for its lack of bread products. Sure, there are GF bread options, but store-bought tends expensive and often dry, while homemade requires a sizable time commitment and specialized flours arsenal. Both of these have their time and place. But, when the carb cravings fire up, my standard go-to is socca.

Socca is a French flat bread, virtuous for its simplicity, informality and hearty flavor. My friend Teresa first introduced it to me via the recipe below. This one works impeccably as-is. Sometimes I have added crushed garlic or fresh herbs (esp rosemary and thyme) and I have occasionally substituted fava-chickpea flour for a nice change of pace.

Socca pairs beautifully with nearly any savory meal. My favorite is for breakfast, piled with diced potatoes, poached egg, a few greens and fresh herbs. I have also served it with lentil salad, soup, fish, and braised greens.

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Strawberry Mousse Ice Cream

※ Tuesday, Jul 12 2011 ※ Cooking!


Strawberry season came and went in the blink of an eye. The oversized, well-manicured berries from the perma-sunny environs of California and Mexico (as those above) are still on the shelves here in Portland. But for three short weeks, we were spoiled with pints of fresh Mount Hood strawberries. Sadly, the diminutive, beautiful, luscious, juicy jewels have already passed us by. But before they made their disappearance, I was able to polish up an iconic summer recipe, just in time for a 4th of July fête.

Drawing inspiration from Recipes from an Italian Summer, I restyled a wild strawberry ice cream into a dairy-free incantation. While mentally adjusting the ingredient ratios, I inadvertently used twice the amount of guar gum I had intended. This proved a happy accident, yielding a rich and flavorful ice cream with a decadent mousse-like texture. The silky mouth-feel, in harmony with the complex earthy palette of the berries, yielded results akin to summer in a bowl.

This recipe may well work with your standard-fare fresh or frozen supermarket strawberries (I can’t vouch because I haven’t tried either… yet). But, if you are able to get your hands on a pint of deliciously small and sweet heirloom varietals, you are in for a truly special treat.
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Mango Sticky Rice

※ Tuesday, May 31 2011 ※ Cooking!

Last weekend I was cruising around southeast Portland, headed towards the Asian supermarket on 82nd to stock up on rice noodles and coconut milk when I got caught in a late-afternoon hunger slump. After striking out at the GF bakery, I navigated to Pok Pok in a hypoglycemic haze, placated by one consuming thought: Cha Ca La Vong. Quite possibly, my favorite meal anywhere, ever. And I don’t say that hyperbolically.

Putting my name on the list (who has a queue at 4pm on a Saturday?), I quasi-patiently fidgeted under the outdoor awning, dodging raindrops. Ten minutes later, I was escorted to a seat at the bar and presented with the lunch menu. The lunch menu? Boooo. No offense Pok Pok, you know I love you, but the lunch menu is a tease. And conspicuously lacking the delectable grande dame.

Not to be consoled with the fish sauce wings, I tucked my tail between my legs and escorted myself out, empty-handed. I retreated to the ‘burbs, eating pho and chatting with Jen on the phone about the rapture, which was surely imminent, right? (It was May 21st.) Once fed, my world was righted and I carried on to Fubonn.

I don’t know if you’ve spent much time in the rice stacks at an Asian market, but it is a practice in humility, intrigue and befuddlement. After an embarrassing amount of over-contemplation (something like obsessive without the compulsive) I grabbed two bags of sweet rice to try -one brown, one white. I haven’t opened the brown one yet, but here’s how the white has played out: deliciously.

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Roasted Red Pepper Harissa

※ Thursday, May 12 2011 ※ Cooking!

My most notable memory of harissa was when it was served with my burger and fries, next to creme fraiche, as a clever substitute to catsup at Portland’s beloved Clyde Common. Its concentrated, rich flavor adds a bold punch to the most ordinary of foods: potatoes, burgers, eggs. It’s the sexy sidekick of condiments. After the briefest amount of internet research, I learned how simple harissa was to make—soak chiles and blend with spices, lemon, oil and salt—and it was instantly on the top of my food experiment list.

Harissa is a hot chili sauce originating from North Africa, consisting of any of several hot peppers (commonly birds eye chilis, but you could substitute for dried chiles available), and nearly always contains coriander, garlic, caraway and olive oil. Some recipes called for cumin seeds, mint, or regular red peppers, some did not. I love the smokey sweetness of roasted red peppers, so I decided to bulk up the recipe by using them. I’m not a big fan of caraway, so I skipped it this time. In the future I might use fresh cilantro, a bit of mint and a touch more garlic—but I love how my first attempt turned out.

I can already vouch for using this condiment’s sweet, tangy spiciness on burgers, with chickpea fries and on top of eggs in the morning.

Roasted Red Pepper Harissa

Makes about 1.5 cups

  • 2 red peppers
  • 4-6 dried birds eye chiles
  • 4-6 dried new mexico chiles
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 3 tbsp. extra-virgin olive oil
  • 1 1⁄2 tsp. sea salt
  • 6 cloves garlic
  • Juice of 1 lemon

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Sesame Rice Krispy Treats

※ Tuesday, Apr 12 2011 ※ Cooking!

Like many nostalgic treats from childhood, the classic rice krispy treat sounds good in theory, but—highly processed and loaded with preservatives—is sorely lacking in ingredients befitting a healthy body.

But what if rice krispy treats were made out of… brown rice krispies from the co-op and creamy almond butter instead of yellow dyed margarine and horse hooves? I figured we could give these nostalgic treats a bit of an upgrade, and—on a sesame kick of late—make them even better with the addition of toasted sesame seeds. Here we have a nutty and crunchy treat to satisfy your sweet tooth. If toasted sesame isn’t your jam, just replace the sesame seeds with 1/4 cup toasted coconut or chocolate chips.

2 Tbls coconut oil (or butter)
3/4 cup almond butter (sub up to 1/4 cup tahini for extra sesame flavor)
3/4 cup agave nectar
1 Tbsp. vanilla
1 tsp. almond extract
1/4 cup toasted sesame seeds
1/4 cup sliced almonds (or other chopped nut)
5 cups brown rice crispy treats (in bulk at your fave co-op)

Combine coconut oil, nut butter and liquid ingredients in saucepan over medium heat, stirring frequently until uniform and glossy. Allow to cool slightly before pouring over brown rice krispies, nuts, and sesame seeds.

Pour into greased 8 x 8 pyrex baking dish and flatten the top with your hands or the back of a spoon. Refrigerate for 4 hours to overnight to firm. Cut into squares.

Note: These don’t firm up in the same way as the original krispy treats, due to the absence of marshmallow, but keep these in the fridge and they’ll stick together just fine.

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Toasted Coconut + Turmeric Ice Cream

※ Wednesday, Mar 30 2011 ※ Cooking!

Dear Mom & Dad,

I don’t think I’ve taken the opportunity to formally thank you for the Cuisinart Ice Cream maker you gave me for my birthday last year. Thank You. It’s awesome. I’ve used it to make so many yummy coconut-milk ice creams. Plus, it’s very easy to use and economical.

Last month, Jen had me over for Thai night with homemade Khao Soi so I concocted a Toasted Coconut and Turmeric Ice Cream for dessert. It turned out amazing—rich, briny, sweet, tangy and complex. If you’d like, I will make it for you when you come to visit.

Love,
Jenn

 

TOASTED COCONUT + TURMERIC ICE CREAM
  • 2 1/2 c. Canned Coconut Milk (not low-fat)
  • 1/2 c. Water
  • 1/2 tsp. Sea Salt
  • 2 tsp. Turmeric Powder
  • 1/4 – 1/2 t. Ginger Powder (ours is very fragrant/fresh so only 1/4 tsp is needed)
  • 2 Eggs
  • 3/4 c. Sugar
  • 1/2 tsp. Guar Gum
  • 2 Tbsp. Water
  • 1/2 tsp. Vanilla
  • 1/3 c. Sweetened Shredded Coconut

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Sesame Kale Chips

※ Sunday, Mar 27 2011 ※ Cooking!

There’s just no denying it, a threshold has been crossed. I have become the type of person who drinks “coffee” from dandelions, makes “sour cream” out of cashews and now, creates “chips” from roughly torn kale leaves. I’ve been known to make these out of desperation. With no other snacks in the house and a head of kale in the crisper, a snack deprived person will resort to almost anything.

Of course I recognize that “treat” is subjective, but these satisfy the desire for something crispy and salty—and to have a snack in the richest shade of dark green is surely a bonus.

1 head of kale
1/4 cup sesame seeds
1 Tbsp. Olive Oil
sea salt

Preheat oven to 350 degrees F.

Rinse kale and tear stems off the leaves. Spin, shake, blot ALL moisture off of the kale. If in doubt, let air dry for 10 minutes as well. Once dry, place in a large bowl and sprinkle the olive oil over. Use your hands and massage the oil into the kale, coating each leaf. If it’s feeling a bit dry, drizzle extra oil, remassage. Once covered, sprinkle 1/4 cup sesame seeds over the kale and toss to evenly distribute.

Lightly sprinkle with sea salt (it’s easy to oversalt, be conservative).
Spread out on two baking sheets lined with parchment, avoid overlaps and bake for 20 minutes. Don’t allow the leaves to brown or the chips will be bitter. Optional + Recommended: sprinkle with smoked paprika and a pinch of cayenne.

Enjoy immediately.

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Walnut Brownie Bites

※ Monday, Mar 7 2011 ※ Adventures!, Cooking!

While I was seeing health counselor Katie Decker, we would sit at her cozy second floor apartment with a rolling fire chatting about all things health and nourishment. I loved each week’s introductions to new flavors, cooking tips and what became some of my favorite new ingredients: dandelion coffee, umeboshi vinegar, and almond flour.

When she brought these dark chocolate little morsels to me, there was good indication I’d be a fan from the obvious high cocoa content. Dense, chewy and intensely chocolatey, these have since satisfied my cravings for a sweet bite more often than any other recipe. They were the first treat I experienced using almond flour, something I was intensely curious about, and an ingredient that has become a staple of my cooking since.

She let me take home a few and I ordered my first bag of almond flour from Honeyville the same day. Finding a baking staple that allows me to stabilize my blood sugar has been key for me, and this flour is naturally low in carbohydrates and high in protein and fiber. It’s also moist, easy to use and highly nutritious. I could do an infomercial about it without any rehearsal. Just ask.

This recipe is adapted from the lovely Ani Phyo’s Brownie Bites, and also modified for oven baking. If you can spare 12 hours in a dehydrator to wait for these incredible chocolate nuggets, then you don’t love chocolate as much as I do.

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Dance Party Pancakes

※ Saturday, Mar 5 2011 ※ Adventures!, Cooking!

My mom recalls that the first time she gave me cow’s milk it dripped down my chin leaving a bright red streak. As a kid, I was allergic to wheat, dairy, citrus, tomatoes, and chocolate. Although I’m too old now to remember the consequences of dietary indiscretions at such a young age, I am told that there were hives and other unpleasantries. Around 4 years old, all noticeable symptoms disappeared and I went about my way, leaving carob chips and sesame snacks behind forever.

Fast-forward: 28 years.

On the heels of a 3-week gluten-free, dairy-free, sugar-free, alcohol-free cleanse last April (2010), I discovered that I was unable to seamlessly reintroduce gluten and dairy to my diet. While on the cleanse, I felt great and my skin cleared, my energy was good and after a few days, my digestion was impeccable. When the cleanse concluded, I tried to go back to my prior ways—toast for breakfast, cream in the Earl Grey, pasta on semi-regular rotation. It was a non-starter. Mild rashes were appearing on my face, my digestion was off, the glow was gone and stomachaches reappeared. Nuts.

Enter: New way of being.

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