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!

Kringle for Dessert or a Snack

 

What is a kringle? I will give you a clue….comes from Denmark.  Give up? Or did you just google it!  It is a large pastry stuffed with fruit or nut filling. It is very buttery and simply delightful. Back in my wheat flour days I made it often and it was yeast raised.  It is so buttery that once I was taking a kringle to my mom’s for dessert and my dear friend Lois was holding the platter; it went sliding and was on the floor in a heartbeat.  Luckily the floor had just been cleaned and we picked it up, none the wiser!  We love to laugh about it now but gosh things could have gone bad if it had fallen on a grimy surface… Moral; hold onto your kringle! coffee cake 020

This version which I have made a couple times uses just baking powder.  It was created by Bette Hagman, a pioneer in the gluten free cookbook industry.  From her “More from the Gluten-Free Gourmet” cookbook originally published in 1993. Don’t make it if you want something really healthy as it is rich and crisp, almost like shortbread.  But, if you are looking for a treat for company it is a nice choice; can slice it into about six to eight servings and no one will complain it is gluten free, or even know!

I prefer the canned Solo almond filling but I have made it with their fruit fillings as well; cherry comes to mind as tasty.  Actually I got my original recipe off of a Solo filling can back. Just check the can to be sure it is labeled GF.  If you are vegan use margarine but I prefer butter. I would not suggest any other substitutions, especially of the sour cream.  It makes 2 and I have one in my freezer, instant fancy dessert for sometime in the next month or so.

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We gobbled it up and I totally forgot to take a picture of it iced or sliced! Next time.

Danish Kringle

Ingredients

‘1 ½ cups white rice flour

½ cup tapioca flour

1 tsp. baking powder

1 tsp. xanthan gum

1 cup butter or margarine, melted

½ cup ricotta cheese

½ cup sour cream

1 can Solo pie/pastry filling

Icing

½ cup confectioner’s sugar

  • 1 ½ tbsp milk

————

Directions: In a mixing bowl or stand mixer bowl stir together the dry ingredients, Stir in the butter, then the ricotta and sour cream. It will be very lumpy and wet.  Put plastic wrap on the bowl and chill for 2 plus hours.

Preheat your oven to 400 degrees.

Divide the dough in half.  Lay a long strip of plastic wrap and dump the dough half on it.  Cover with another piece of plastic wrap.  Roll it out to a rectangle about 10 x 16.  I kept moving bits in to fill gaps to make it more rectangular. Peel off the top plastic.  Lay a long line of the filling down the middle of the long way.  Use half the can.  Lift one side of the under plastic and roll it over the filling.  Gently press down the dough to seal in the filling.  Use the under plastic to gently roll the big pastry onto an ungreased baking sheet; I used a big one with low sides for more even heat.  Repeat this process with the other half of dough and rest of canned filling.  Slash the top of the pastry in about 4-5 places to allow the filling to peep out.   Bake for 35 to 40 minutes until light brown.

Mix the icing; I did it right in my measuring cup.  Drizzle on while pastry is still hot/pretty warm.

Notes: watch it closely while it bakes; mine was done a bit faster than I expected; edges got somewhat brown, still very tasty. So watch yours closely in the last few minutes. And hold onto that gem as it is very slidy on a platter!

Apple Sour Cream Cinnamon Cake

I am no longer a fan of the usual custom of the big fluffy iced birthday cake.  I have sure had some bad cake luck over the years, even when I COULD bake with regular flour!  So, I had a birthday cake to make one weekend, and I went a different direction. I made a cinnamon walnut apple cake.  Used that recipe before, and now I wonder why it took so long to make it again.  Addictively flavored with cinnamon and chopped walnuts. The thin layer of apples adds moisture and a delicate touch of apple. Yumm!

It is from my favorite cookbook by Annalise Roberts, Gluten Free Baking Classics.  To be honest it is more of a coffee cake but oh what a sweet and luscious treat it is; I swear you could feed it to anyone, and they would enjoy it. That cookbook is chock full of delicious recipes. I highly recommend it. My copy is much worn and floured! Might be time for a new copy!

Easy mixing up of dry ingredients, beat the eggs and sugar with electric mixer and combine all.  Layer it up with thin slivers of raw apple and the nut/sugar mix.  In all it has about a half cup less sugar than most birthday cakes and if you frost the cake, you are adding a lot more calories than my simple glaze.  The cake is fine without glaze, but I felt it added a lovely finish and great complexity to the flavors of this treat.

I didn’t take many pictures; my fingers were sticky with dough, and I really had to just put the cake together; my assistant was only 4 years old and he was more important to me than taking pictures when I made this the other day. Next time I will take shots as I put it together and add them to this posting.

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Sour Cream Coffee Cake

½ cup chopped walnuts

2 tsp. cinnamon

1 ½ cups sugar, divided

1 medium apple; peeled, cored and cut in 8 wedges and each in 8 slices.

2 cups brown rice flour mix

1 ½ tsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

½ tsp. salt

2 large eggs, room temp

2 tsp. vanilla extract

1 cup sour cream, room temp

1/3 cup canola oil

Directions: Preheat oven to 350 degrees. Put rack in center of oven.  Spray a 9-inch tube pan with removable bottom with cooking spray.

Mix walnuts, cinnamon and half cup of the sugar in a small bowl.

Whisk rest of dry ingredients in a small bowl.

Beat eggs in the large bowl of an electric mixer until well blended; 2-3 minutes.  Add the rest of the sugar one tbsp. at a time beating well until creamy colored and fluffy. Add vanilla, sour cream, oil and flour mixture and then beat at low speed for 30 seconds, medium low if your mixer has a very low speed, should be well blended. Spread half that batter in the pan, top with apple bits and half the nut/sugar mix.  Spread rest of batter on top evenly; I plop small bits trying not to get too much in any one area. Cover with rest of sugar/walnut mixture. Don’t worry if it doesn’t seem even; it will rise and form into a cohesive cake.

Bake 50 minutes (Do NOT open until 45 min) until cake tester comes out clean.  Cool in pan on a cake rack for 20 minutes.  Cut down with a thin bread knife around the outside and the center tube and remove from pan; cool completely before slicing underneath to release the cake from the tube.

I made a simple glaze to drizzle over the top; 1 cup confectioner’s sugar, 1 tsp. vanilla extract, 2-3 tbsp. cream or milk.  Add the vanilla and 2 tbsp of milk; add more milk to thin it to the consistency that will allow you to drizzle from a spoon onto the cake.  Slice with a bread knife for perfect serving of this yummy treat.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

King Arthur GF Flour

Some months ago I heard that King Arthur Flour’s GF blend was just the same as the blend I use out of Annalise Roberts’ cookbooks.  So I started including that on all my blog postings that used her flour blend.  I must have told my sister that as she got me a box of the baking blend as a Christmas gift; so I would have flour ready to use in a hurry without measuring. I was pleased with that thought.  Opened it the other day and started using it.  king arthur flour baking mixBefore I scooped any I did read the package label.  It does have the same 3 flours as my fav blend but there are some additional ingredients; xanthan gum, baking powder, baking soda, salt and a few other things.  She gave me the baking mix.  A different beast indeed.

Hmmmn I was a bit distressed by that finding.  But I really didn’t have any more blend on hand so I went with the box.  I added more leavening than was already in but not the full amount the recipe specified.  For example; if it said 3/4 tsp. xanthan gum  I used half a teaspoon.  And if it wanted 1 3/4 tsp. baking powder I put in a slightly over the tsp. measure of it.  Without knowing the percentage of those add ins I felt I should add some but not really all; I went with about 3/4 of what the recipe asked for.  I have made a couple of things; cookies and crust.  All turned out fine.  So you can use it in my recipes; just cut back slightly in those three items; baking powder, salt and xanthan gum.

If you really want the exact blend that I prefer you need to buy King Arthur’s mult-purpose GF flour blend; it appears to not have those leavening additions.  king arthur blendFrom now on I may make that suggestion at the bottom of my posts so you can use the King Arthur ready made baking blend if you want or have to.

I am hoping to make some thumbprint cookies later today; sure that they will be gobbled up.

Happy New Year folks!