Uncategorized

Leeks, Bacon, Creamy Sauce = Yummy

Lots of you probably have never ever eaten a leek.  You might not know what the heck it is.  Imagine an overgrown scallion with a mellow onion flavor.  It is a member of the allium family: more information can be found at this site: http://www.culinate.com/articles/culinate8/meet_the_alliums. Sold mostly in the fall and winter – as it takes a long time to grow one.  So now is the perfect time to try this great recipe which is built around the humble leek.  Generally the deep green leafy portions of a leek are not used.  I use the white and the lighter green. Leeks can be sandy or grimy; careful cleaning is critical. I rinse them a lot as I cut and pull off outer leaves. Cut off the root remnant and then slice into 1/3 inch slices. Discard the outer deep green leaves.  They are too tough and don’t have great flavor anyway.  I try to grow leeks but not too successfully as they seem rather too needy: long growing season, rich soil and lots of water all much required.  Buy them at a farm stand if possible; freshest source and probably cheaper. This recipe is the perfect way to introduce yourself to leeks; they will melt in your mouth and match perfectly with the creamy sauce and the bacon.

Anyway, enough of the wonder of leeks: this is a pasta sauce recipe too! Yes, the leeks are the predominant flavor but another major flavor is the Canadian bacon, you can use ham, prosciutto or thick cut bacon. I love it just as I made it with Canadian bacon; great flavor, easy to cut into strips and less fat than other choices.  Plus it was the only gluten free hammy choice I could find that day.  A lot of ham sold has gluten – used in the spices or the added liquids.  Annoying to have to read the labels of something you might think was naturally safe for celiacs like me.

I used penne as I was serving it to an elderly lady who couldn’t manage linguine or fettuccini as the original recipe suggested. Use whatever pasta floats your boat; the peas were cute as they stuck inside the pasta tubes so I think it worked great.  If you are not needing to eat gluten free use your favorite pasta by all means.

leeks with canadian bacon 003

Best quality Parmesan means it is a chunk you have to grate fresh; small grater side.  Jarred grated cheese will not do, this recipe depends on high quality ingredients to show off the delicate flavors it is chock full of. If you are a shroom hater; by all means leave them out but I loved the earthy meaty flavor contrasting against the cream and leeks. Can you tell I adore this dish? It is going to be a favorite of mine for sure.  The original recipe came from Epicurious but I jiggered it a bit with the peas and mushrooms and subbed in Canadian bacon for more fatty traditional bacon.

leeks with canadian bacon 008

Angie’s Leek and Bacon Sauce with Pasta

Ingredients

3 tbsp. EVOL

2 tbsp. butter

3 leeks cut crosswise into 1/3 inch rounds; white and pale green only

1 8 ounce package Canadian bacon cut across into 1/3 inch wide strips

6-8 oz fresh mushrooms sliced (not too thin)

¾ to 1 cup frozen tiny peas

2 tsp. fresh thyme leaves pulled off stems

¾ cup heavy cream

1 box gf penne or linguine (12 ounces)

¾ to 1 cup just finely grated good quality Parmesan cheese

Directions:

Start a big pot of water to boil for pasta, add salt.

Melt 1 tbsp. butter and 2 tbsp. EVOL, add the leeks, saute slowly until soft; may take 10 plus minutes. It should practically melt in your mouth. Set aside; can put them in a container and store in fridge a day or two.  If making dish right away, in a clean pan add rest of EVOL and rest of butter.  Add sliced mushrooms and saute until cooked fully, 5-8 minutes.  While that cooks make the pasta in that pot of boiling salted water.  Do not overcook; try to time it so it gets done when you add the peas to the dish. Reserve a cup of the pasta water for thinning the sauce. Add bacon, stir a couple minutes.  Add the peas and thyme. Stir well.  Add the cream, stir and when it is warm but not boiling add the leeks and the cooked pasta.  Stir well, add some of the pasta water, stir more to blend. Add enough water to make the sauce the thickness you desire; I didn’t need more than half the water but you know how you like your sauce. Taste and make sure your peas are done then add three fourths of the Parmesan cheese.  Serve the rest of the cheese to sprinkle on top.  Dive into leek and bacon loveliness!

Blizzard Lentil Stew

Here’s a yummy stick to your ribs kinda soup recipe for this cold stormy winter day.  Make a big pot so  you have leftovers for tomorrow… Lentils are good for you and hearty in stew for chilly days. I took a basic Italian lentil soup and kicked it up a bit with some changes and additions.  My daughter loves the Italian sausage in it and I love the kale added to the mix.  Kale is very trendy these days but I have been using it for years; this is one of my favorite recipes to make with kale.  It increases the nutritional value and the flavor of a soup.  I also like how easily it goes together.  If you hate kale leave it out; spinach is really tasty too in it.  I prefer fresh kale, don’t forget to cut off any tough stems.  In this batch I used a mixture of sweet Italian sausage and hot spicy sausage.  Lots of extra flavor that way!

This stew could be made vegetarian; use vegetable broth and leave out the sausage.  I don’t always have the parm cheese on it but it is very tasty with it.

 

lentil stew 001

Lentil and Sausage Soup

Ingredients

¼ cup EVOL

1 cup diced yellow onion

1 can diced tomatoes

2 tbsp. tomato paste dissolved in ½ cup water

2 cups dried brown lentils, washed after measuring

2 russet potatoes, peeled and cut into 3/4 inch cubes

1-2 quarts chicken broth, I prefer Kitchen Basics.  If you don’t have that much broth just use water for part of it.

1 lb Italian sausage (sometimes I use a mix package of mild and spicy links)

1 lb fresh or frozen kale.  Fresh is best; chop it up but frozen will do

½ cup fresh grated Parmesan cheese, optional (for topping)

2 tbsp chopped parsley; can leave out if adding kale.

Directions:

Sauté the onion in the olive oil in a big heavy bottomed soup pot.  I use a heavy bottom as your soup will be less likely to burn.  Cook 4-5 minutes, stirring occasionally.  Add the sausage; push the onions to the pan’s walls so they don’t burn.  Cook for 3-4 minutes on each side. Add tomatoes and stir up well, add the tomato paste in water and cook 10 minutes.  Add broth and season with salt and pepper; remove sausage to a plate to cool. Bring the soup back to a boil and then add lentils.  Cook about 45 minutes to 50 until lentils are done to your taste, add the potatoes 20 minutes into the cooking time.  Stir pot occasionally so it doesn’t stick.  Add the kale and cook 5-7 minutes.  While the lentils are cooking you should cut up the sausage into rounds and add back to the lentil stew when they are done.    Let the soup stand at least 15-20 minutes once it is done.  Serve in a wide soup bowl with a good sprinkling of grated parmesan cheese on top.  Perfect on a cold winter night to warm you up from  your tummy to your toes!

Lemon Velvet Pie…Heavenly Treat

I hereby declare 2016 the Year of the Pie.  I plan to post a pie recipe every single week.  Well, maybe some of them will be tarts, galettes, tartlets and rustic tarts but all in the pie clan!  Since I want to eat less sugary desserts I am going to step away from cakes and turn to something my family all adores.  Pie.  It’s time to make more pies.  Full of fruit pies, nut tarts, citrus chiffon pies, jam tarts, and chocolate pies of all sorts.  Pie and more pie.  Sounds delightful doesn’t it?

My first entry is something out of my Farm Journal’s Best Ever Pie Cookbook published in 1981.  My dear sister Margie gave it to me a long time ago and I have baked a number of sweet pie treats out of it. This is a lemon pie but unlike any I have ever made.  It is called a lemon velvet pie.  I think of it as a puffy lightly lemon cloud of a treat.  Impressive and delicious. My guy is already bugging me to make it again for him and I just made it yesterday! Actually he saw the recipe and asked me to make it so I did.  It has a lot of elements to it but no step is that difficult to conquer. It might strike you as the offspring of the union of a chiffon pie and lemon meringue pie!  Anyway, it is melt in your mouth and delicate especially if you make it with Meyer lemon as I did.

Per my New Year’s promise I did cut the sugar down quite a bit.  This filling is naturally gluten free.  My wheat eating friends can use a regular pie shell to make this treat.  I am betting it might be also great with my cookie/tart pie crust. This pie will be the talk of your next gathering if you whip it up!

———–

Here are some impromptu shots as I made this pie: the crust, yeap I see those cracks! No matter…covered up by the pie filling. And yes; the top layer refused to totally spread out for me.  Next time I might warm it a tad so it spreads smoothly. But it is one tasty pie!lemon velvet pie 005

lemon velvet pie 007lemon velvet pie 009lemon velvet pie 012lemon velvet pie 013lemon velvet pie 014

Lemon Velvet Pie

2/3 cup of sugar (can add another 1/3 cup if you like it sweet)

6 tbsp. corn starch

½ tsp. salt

1 ½ cups cold water

2 eggs separated

2 tbsp. butter

1 tsp. lemon zest, grated fresh

1/3 cup fresh lemon juice

1 tsp. vanilla extract

1 tbsp. (1 packet) unflavored gelatin

¼ cup cold water

1 cup light cream

A baked 9 inch pie shell

1 cup heavy cream, whipped with 2-3 tbsp. powdered sugar and 1/2 tsp. vanilla

Directions; bake the pie crust and let cool. See any of my past pie blog posts for a crust recipe.  I bake it about 20-25 minutes until it is light brown.

Combine sugar, cornstarch and salt in 1 ½ to 2 qt saucepan, stir in water, cook over medium heat until it thickens and mounds when dropped from a spoon; stirring constantly. Might take 3-5 minutes.  Stir a couple of spoons of it into the two stirred up egg yolks. Add right back into pan and stir well, cook 2 minutes on low stirring constantly. Remove from heat, add butter, stir, add the zest, lemon juice and vanilla, stir well. Remove one cup of filling and set aside.

Soften gelatin in the cold water for 5 minutes.  Add to the remaining hot filling in pan, stir to dissolve it.  Gradually stir in light cream, cool slightly to firm a bit.

Beat egg whites until firm and glossy, using electric mixer at high speed.  Fold into the pan of cooling filling.  I used a rubber spoonula. Pour mixture into baked pie shell, Refrigerate 15 minutes.  Top with the remaining cup of plain filling you set aside.  It will be thick; I put small spoonfuls all over the top.  Chill in fridge at least 2 hours to set the pie.

Whip the cream, add some powdered sugar and vanilla to sweeten lightly and serve slices with big dollops of cream on top.

Pasta Fagioli Soup Will Warm You

The soup I love to serve in the dead of winter is pasta fagioli meaning pasta and bean soup, Neapolitan style.  It is full of veggies and flavor.  Not to mention beans and pasta.  Yes, I make it now with gluten free pasta, same recipe as always.  I use elbow pasta by Barilla; great flavor and held its shape well.  elbowsTry not to overcook it though as gf pasta goes from done to mush easily if you are not paying attention!  This rib sticking soup will be a meal if you add a salad and a slice of gf bread.  I made it for my family the other week with a lovely new bread recipe which I will have to share sometime soon.  It was a big hit.  Warm, flavorful, satisfying and sure fills the tummy.  I made it with dried beans I soaked overnight and cooked until pretty soft.  White beans work too, navy beans come to mind as suitable. You can even use a couple of cans of beans; I did it recently with cannelloni beans and a can of fava beans; very Italian…

My version has lots of veggies; if you don’t want them all; leave some out! My secret vegetable: I often use small cubes of turnip as they hold their shape well and add a subtle tasty flavor to the soup. turnips No one ever guesses they are in there; looks like cubes of potato.   Or add more veggies, what is in your fridge?  I have used green beans, summer squash cubes or peas.

Secret weapon: I always add a cheese rind or two saved from a chunk of Parmesan cheese. It really ups the flavor of the soup.  And if you get a bit of it in your soup bowl the oozy cheesy goodness will be your prize!

Pasta Fagioli Soup

2 cups of dried cranberry, navy or kidney beans, soaked overnight in lots of filtered water.  Be sure to pick over them for foreign objects.

1 bay leaf

1 quarter inch thick slice of prosciutto (leave out for vegetarian version)

¼ cup EVOL (extra virgin olive oil)

1 cup chopped yellow onions

1 cup chopped carrots

½ cup chopped celery

½ cup chopped turnip

3 minced garlic cloves

2 tbsp. chopped fresh parsley

1 can plum tomatoes chopped (or 1 lb fresh ones chopped in the summer when they have decent tomatoes available)

¼ tsp red pepper flakes

1 to 1 ½ tsp sea salt

1 cup elbow macaroni, gf

Directions: Drain the soaked beans, rinse well, return to cleaned pot and cover with fresh filtered water, add bay leaf and cook 1-2 hours until soft. Add water if it gets low.  Turn off and let rest while you make soup.  Skip step if you use canned beans; do drain them and rinse. Just add them where you would add the beans you soaked and cooked yourself.

Heat EVOL in big sturdy soup pan, I like a thick bottom to keep the soup from burning easily. Add onion and cook 5-6 minutes, add garlic, stir and cook a minute, add prosciutto which you have diced up into small squares and the parsley. Cook for a couple minutes, add the tomatoes, carrots, celery, turnip, hot pepper and stir well.  Add a tsp. of salt.  Cook uncovered about 12-14 minutes.  Add any bean water in the pan. I often end up adding 1-4 cups of water during this point if there is no bean liquid. Mush up half the beans in a food processor or with a potato masher. Add to soup. Reheat and cook 5 minutes, add rest of beans, reheat and then add the pasta.  Cook just the length of time the box says, stirring it every 2-3 minutes. Taste and add more salt if needed and some fresh black pepper.  Turn off and let stand 10 minutes before serving.  I sometimes drizzle some best quality EVOL on the top of each bowl before digging in. A big bowl of that will warm you up for sure!

Originally posted by me in January 2015.

 

2016 – My Philosophy of Gluten Free Living

 

As the new year begins I feel compelled to reiterate my reasons for blogging and my philosophy as far as food goes.  Reasons for that compelled feeling?  Maybe because in some small way I influence those who read my posts.  If you read, you deserve to know why I write.

I was diagnosed just about 3 years ago; January 2013…in a week or so to be more exact.  It was like a death blow at the time…or so I thought.  It took a couple of weeks to even process this idea of walking away from all purpose flour, from the usual baked treats: whole wheat breads and cereals, rye bread, bagels, rolls, scones, cookies, pies, cakes and pastries. Gosh that was hard to wrap my brain around.  I won’t lie…it was deeply upsetting and rather depressing.  But after a while I dusted off my butt and got to work making my kitchen over into a gluten free kitchen and in fact, my whole life into a gluten free zone.  Took about two months to fully accomplish, I kept finding yet another gluten filled item in my cupboard or freezer. And I confess that I just cannot afford gf pet food, so I have to always wash my hands after feeding the cats.  My doggie passed on nearly 3 weeks ago but I did learn to make him gluten free treats which he frankly preferred over store made dog bones.

Let me clear this up; I am not offended by all you wheat eaters out there.  I eat how I do because I must.  I had to change my lifestyle to survive.  It is not some sort of weight loss plan but a way to avoid an early death.  People who mock those of us who must eat gluten free deserve to become allergic to whatever they love to eat; so they can experience what we celiacs go though every day of our lives.  There are some rude types out there but also  a lot of caring folk who go out of their way to make safe food for we who can’t eat gluten anymore.

Being gluten free gets easier as time goes on, just like learning any new skill.  You navigate the waters of buying safe choices, of figuring out how to make gf gravy, how to flour meat/fish and how to make that birthday cake or holiday cookie that your family craves.  And to make it all safe for you.  That is my mission; encouraging you, cheering struggling celiacs on and sharing my recipes, found all over the web, in my gf cookbooks or old/new recipes I have translated into a safe, gluten free version. I have even conquered gf kiffles and love making them for friends and family. christmas baking 2015 030

My focus is on eating seasonally, partaking as liberally as possible of fresh fruits and vegetables.  Fruits especially taste the best when eaten in season.  My baking highlights in season fruit and and I eat that in season fruit out of hand as well as added to salads.  I eat meats, fish and poultry as well as some vegetarian fare.  I mostly avoid processed foods although I do love making an occasional Zataran’s box of seasoned gf rice up adding fresh veggies and meat to create a fast yet flavorful meal.  dirty riceI don’t buy a lot of gluten free bread products.  Yet, I crave bread so I occasionally bake in my quest for the best ever gf bread.  So far some success, which I share with you on some posts.

I also try more and more to limit my sugar intake: it is a new year’s resolution of mine. In 2015 I discovered coconut palm sugar, pricey but I love how it doesn’t seem to spike my sugar so I use it in muffins that I enjoy as a daily snack.  apple muffins 002My desserts tend to be fruit based and I often scale back the sugar a bit.  Confession: I still adore the occasional cake but in the interest of healthy eating I am trying to cut back or at least make a lower sugar version; see my sour cream cinnamon cake post recently.  Granulated sugar is being seen more and more as a major villain in our dietary choices. Being pre-diabetic I have long tried to use a bit less of it and choose things like tarts or fruit pie as opposed to a slice of cake with lots of sugary icing.  Humbly I suggest you might try to do as well. alsatian apple tart 002

You can cook gluten free easily enough if you cook meals that are naturally gluten free; rice, potatoes, rice noodles are good examples of starches you can incorporate with your protein item and lots of vegetables.  Be careful of rice mixes that have seasoning packets; often bearers of gluten in them…read the labels carefully.  Sometimes a bit of flour is called for; scalloped potatoes for example. I have subbed in white rice flour or brown rice flour for the white flour.

I hear of many folk successfully using those cup-for-cup mixes that are sold in most stores in old gluten flour recipes.  I haven’t tried them all that much, I tend to use recipes formulated for gf flour as there is a lot of chemistry in baking and gf flour is so pricy.  I hate failing in baking and having to pitch a leaden loaf; not going there if I can help it! My favorite of those mixes is Better Batter, I do use it on occasion and very successfully so far.

My favorite flour mix is the one Annalise Roberts uses in her recipes; a mixture of brown rice flour, potato starch and tapioca flour; my pie crust is phenomenal tasting using her mix and her recipe.  strawberry rhubarb pie 011I use that flour in my muffins, my chocolate cake, my angelfood cake, and a number of yummy cookies I enjoy. You see it often in my blogged recipes.  It is pretty much identical to the all purpose gf flour mix that King Arthur sells, not their baking mix though; that has added leavening agents. cranberry tartlets 003

The tough areas for me are making edible bread, cake and pastries.  It is possible to bake quite decent cakes and cupcakes.  And there are some tasty gf cake mixes in a box out there.  If you love to bake bread I have written posts about yummy breads I have made from scratch; French bread,yeast zucchini bread and chickpea soup, salad, bread 014the America’s Test Kitchen sandwich bread come to mind.  I have yet to tackle cinnamon buns; on my short list for this winter’s baking plans.

In summary, I started writing my blog to cope with the horrors of going gluten free but I continue because I have found great personal success in cooking and baking safely for myself and my family/friends. I take great joy in serving tasty foods particularly desserts that people clamor for seconds of.  thanksgiving meal 013I want to share that success and help others to be confident enough to bake gf foods for yourself and your family. You can do it, yes you can. I am here to help you; all questions answered gladly, advice given freely and support is there for you whether your gluten free journey is brand new or has been there for years in your daily life.

Peace and happy eating in 2016 my friends!