gluten free cooking

Bratwurst in a Crepe!

This post came as a result of me buying some uncured German bratwurst at Aldi’s and I didn’t know what to make with it.  Then I saw a blog post; for a meal of bratwurst served in a “galette” which is basically a buckwheat crepe. Bratwurst is a quick cooking meat; about 10-11 minutes in fry pan. The crepes took far longer. I used dark buckwheat flour.  You will need some water, a bit of coconut oil or butter, salt and an egg. You beat it up and refrigerate it for an hour or more; up to overnight.  I made the whole recipe which should make 8 crepes; I got about 6-7.  I have made crepes before, long ago; they are a bit smaller; these were made in a 12 inch non stick frying pan.  They are harder to turn as they are so large. The crepe is thin, fairly flexible especially when it is just made. I reheated one tonight on a plate; for about 35-30 seconds.

I cooked the brats and then opened a can of sauerkraut and got out the mustard. It goes especially good with country style mustard; aka stone ground mustard.  One time I had it with a pickled okra added in and second time with some caramelized onions added.  Both tasty.

So here are my hints.  I made the batter in a 4 cup flexible measuring cup; measure the water and dump in flour and rest of ingredients. Mix it well.  Put in fridge while you do something else. When you measure batter to make a crepe, go for a touch less than a ladle full. I found that the first one was crap; just as the author said it would be.   Then I got out the cooking spray and changed from coconut oil to butter and sprayed the pan as well; Much less sticking. You have to rotate the pan around quickly to spread the batter into a thin big crepe. Be patient to turn and be careful not to flip it onto itself; sticks together and cannot be separated again; mutant crepe! Let it get some brown spots on the bottom. The edges might be all feathery; they look pretty when that happens.

I think you could use these to make wrap sandwiches; far better tasting and more flexible than any gf wrap bread I have found. They are fairly easy once you get the hang of making them. I love that there is no baking and in an hour of batter resting plus 15 or 20 minutes I can have 6 wraps to use with brats, hot dogs, lunch meat or whatever! Six is plenty for me; not sure they freeze so don’t want a ton of them. This is definitely a keeper recipe I will be able to use in many meal situations.

Here is the link to Margaret’s recipe: http://www.kitchenfrau.com/buckwheat-galettes/

Enjoy!!

Pan Fried Ravioli with Spring Veggies

Sometimes I want a quick light meal; homemade and gf of course. I used some fresh asparagus from my garden, a small carrot, a small shallot, some EVOL and a few frozen ravioli to create this simple meal. No sides, two pans and it is quick to throw together; like 15 minutes tops.  People always want to pour red sauce over their ravs but I think they shine in a simple preparation. I used spinach and cheese ravioli but you can use what ever ravioli or even perogies. Yeap; there are gf perogies.

This recipe is for one serving, use a bigger frying pan and you can easily double this recipe.

Notes: first time I made this I used the capers, no carrots, second time no capers as I was out. Both yummy. If you don’t have shallots use a small onion. Sugar snaps were great; could use snow peas or even frozen peas.

Angie’s Pan Fried Ravioli and Spring Veggies

One serving

Ingredients

4-5 frozen ravioli

1 Tbsp. EVOL

1 small shallot

1 small carrot diced

1 small garlic clove, minced

Handful of pea pods, cut off any hard ends

3-5 spears asparagus cut into 1 to 2 inch lengths

1 Tbsp. dry white wine or vermouth

2-3 Tbsp. chicken broth

1 tsp. fresh thyme leaves off the stems

squeeze of lemon juice; maybe a couple tsp. and some zest if desired

1-2 tsp. capers if desired

2-3 tsp. butter if desired

Directions.

Heat a pot of salted water, cook ravioli according to package; mine said 6-8 minutes so I did 6 minutes. Drain. While that is cooking cut up the carrot and slice the shallot across into ¼ inch thick rounds. Heat the EVOL in a medium frying pan. Add the carrot, stir around, then add the shallot and the peas.  Cook 1-3 minutes; add the garlic, stir, add the vermouth. Cook one minute. Add the drained ravioli.  Cook a couple minutes on each side.  Add the asparagus when you turn the ravs.  They don’t need to brown but that would be yummy! You can add a touch of capers if you like. Add the thyme leaves and lemon juice at the end of the cooking.  Optional; add a Tbsp of butter and let that melt in. Can add a bit of lemon zest; maybe 1/2 to 1 tsp.  Add some of the cooking water instead of broth if you so desire. I did just that but added a tsp. of concentrated chicken broth. Enjoy!  rav with spring vegges plated

Squash, Pancetta and Chard Pasta

 

This colorful pasta dish is pretty healthy and very tasty. Not too tricky either. Have enjoyed it many times in the past 5-7 years. I actually thought it was on my blog; not so. Hence this post. I made it this week and it made 4 lovely servings.

It showcases roasted cubes of butternut squash and tender melt in your mouth swiss chard. My amounts are somewhat approximate. It will keep a few days in the fridge. I used gf fettuccine noodles. Don’t overcook them! You could buy pre-peeled and cubed squash to save time. I used some I grew last fall and honestly it didn’t take long to peel and cube it. I suggest you roast the cubes from a whole squash and use as much as you think works for you. Valley Farms has great fresh swiss chard; that’s where I get mine if I don’t grow it myself.  I have made this recipe with thick cut bacon, if that is what you have; go for it.  I got a package of chopped pancetta at Aldi’s pretty cheaply.

 

 

Butternut, Pancetta and Chard Pasta

Ingredients:

1 bunch swiss chard, I like the red stemmed variety, rinsed off

3-4 tbsp. EVOL

1 cup or so of diced red onion; one decent sized one

1 lg garlic clove minced

1 small- medium butternut squash; peeled, seeded and cubed; at least a pound

4 oz pancetta, diced

12 oz dried gf fettucine noodles.

Good quality Parmesan cheese to grate on plated entree

Directions:

Roast the squash; heat the oven to 400 degrees, spray a rimmed baking sheet with olive oil cooking spray; spread the cubed squash, drizzle with 1-2 Tbsp of EVOL and ½ tsp. kosher or sea salt, bake at 400 degrees for 45 to 60 minutes; turn cubes every 15 minutes with a metal spatula to help them cook evenly, a bit of crunch is nice! Start the rest of the recipe as they approach doneness or bake the squash a day before if that works for you. Have done it both ways. Crunchier if made right before serving

 

Heat a large pot of salted water for the pasta while you make the chard.  Chop it into 1 inch lengths; set the chopped leaves aside separately from the lower stem bits. Heat the EVOL in a large frying pan or smallish wok. Add the stems and cook 2-3 minutes, add garlic, stir, add the onion; cook 3-5 minutes until softening. Add rest of chard in 2-3 handfuls letting it cook down for a minute before stirring and adding the next third. Then push the veggies up the sides or to the edges and add the pancetta. Push the veggies gently back around and over the pancetta. Cook 2-3 minutes until the pancetta is hot and the chard is soft.  Meanwhile you have cooked the pasta to al dente. Add it to the pan with the chard, stir, add the roasted squash cubes. Stir. Serve with freshly grated Parmesan cheese on top; none of that pre-grated crappy cheese please! Enjoy!

swiss chard pasta plated

 

 

Not sure where I found this recipe but it is a keeper; we often enjoy it in the fall as chard and squash are fall harvest vegetables.

Pizza….GF and Homemade…AND Yummy!

ImageSince my last pizza post; that the local pizza place has stopped carrying gf pizza…sad face.

The best tasting GF pizza for me is one I make myself.  It is out of my favorite GF cookbook, G-F Baking Classics by Annalise Roberts. It has some millet flour in it which keeps it from shrinking as much and adds some flavor/texture.  I love that I can actually make it the night before, store it well wrapped overnight and then just top it and bake to melt the cheese and blend the toppings.  The recipe says you can make several and freeze them half baked.  Great idea!!

So give this easy recipe a whirl and see what you think.  It is relatively easy, just be sure to take the time to flatten the top of the dough when you spread it in the pizza pan.  If you get a hill in the center your sauce will slide down it! Not so good.

This is better than the stuff pizza parlors sell.  They tend to buy it completely made, sealed up and just pop it in their oven.  Not a fresh pizza.  Take the time to whip this up.  A stand mixer makes it happen fast and painlessly. Your family who eats GF with you will like its crunchy crust and fresh taste.  And you can personalize it with the toppings of your preference to replicate pizzas you always enjoyed before going wheat free.

GF Pizza Crust

Ingredients:

1 cup brown rice flour mix

½ cup millet flour

1 tsp xanthan gum

½ tsp salt

2 tsp sugar

2 tsp dry yeast granules

1 tsp olive oil

¾ cup warm water, maybe up to a tbsp more (110 degrees F)

Directions:

Spray pizza pan with cooking spray, lightly sprinkle cornmeal over entire pan.  (You could skip this if you are not a cornmeal fan.)

Mix all dry ingredients in your stand mixer bowl.  Pour wet ingredients in there, mix until just blended, scrape down bowl.  Beat at high speed for two minutes.

Spoon dough onto prepared pizza pan.  Use a metal cake spatula to move it around and make it smooth. Try not to get the center any thicker than the edges.  Push dough so it gets all the way to the  very edge of the pan.  Cover with a light cotton cloth and let rise in a warm place 30-40 minutes until doubled in height.  I warm my smaller oven to about 105 degrees and put it in there.

Sauce

I use an 8 ounce can of tomato sauce and add olive oil, some minced garlic, dried basil and oregano and cook 5-8 minutes, covered. Let cool a bit before using.

Baking

Move oven rack to lower third of oven.  I have a pizza oven so I use that (great bottom heat for a super crisp crust!) Preheat oven to 425 degrees.   Bake it for 15-16 minutes.  Remove from oven.  [This is the moment when you can let it cool and freeze it or chill in fridge if using the very next day. Be sure to wrap it tightly in plastic wrap.] If using now, flip over and put tomato sauce, then toppings and cheese of choice.  I like both mott and Parmesan cheese on mine! Bake 8-10 more minutes more or less until it is bubbly and browning.  Be sure the bottom is browned.

Cool a minute and cut with your pizza cutter. Enjoy!

FYI: Don’t freeze the shell for more than three weeks.

PS: I have been told that Matey’s Pizza in Fountain Hill makes a gf pizza; will have to try it.

Originally posted on my blog in 2014.

 

Orange and Red Lentil Soup

This soup did not disappoint me with its unusual flavors and I enjoyed every naturally gluten free spoonful. I think you will too.

I did modify it somewhat from the original recipe, of course!  I changed the cilantro for parsley as I am not fond of cilantro and there is a reduced amount of garlic and of orange juice.  I love the bright flavors in this potage and as a bonus it is very healthy with the fresh orange juice, lentil beans, garlic and onions. If you love cilantro, sub it in for the parsley by all means.

Note, the red lentils, which you can get at the health food store, turn a soft maize color when cooked.  I think some brands are more orange in color but mine usually turns that soft yellow. red lentils

This recipe is a bit spicy but light as there isn’t any dairy or meat in this soup.  You will find this a great spring soup. If you use veggie broth it becomes vegetarian.

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These are the sauted onions resting in a bowl before going back into the soup.

 

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Broth in the soup, lentils are low in the pot!

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Red Lentil and Orange Soup

Ingredients

  • ½ a bunch (1-inch-diameter bouquet at stems) fresh parsley
  • Extra-virgin olive oil
  • 3 medium onions, chopped into 1/4-inch dice
  • Salt and fresh-ground black pepper
  • 2large garlic cloves, fine chopped
  • One1/2-inch piece fresh ginger, peeled and fine chopped
  • 2 teaspoons ground coriander seed
  • Zest and juice of 1 medium orange
  • One 14-ounce can chicken or veggie broth
  • 2-1/2 cups water
  • 3/4 cup red lentils, rinsed and sorted
  • Juice of 1/2 to 1 lemon

Instructions

Wash and dry the bunch of parsley. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining parsley leaves, refrigerating the rest for another dish.

Generously film the bottom of a 3 quart saucepan with olive oil – like two or  three tablespoons and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Sauté until the onions just begin to brown. Blend in the parsley stems, half the parsley leaves which you chopped, garlic, ginger, ground coriander seed, and the orange zest. Sauté all of that for about 20 seconds over high heat, until the pan smells fragrant. Scrape out into a bowl and set aside.

Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed onions and seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors.

Stir in the juice from half a lemon, the juice of the zested orange, and additional water, broth or orange juice to taste, starting with 2/3 cup. Then warm and sample the soup for salt, pepper, and lemon juice, adjust them as needed.

Scatter the remaining parsley tops over the soup, and ladle it into deep bowls.

The original recipe before modifications came from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

Originally posted March 2015. No changes to recipe.