gluten free cooking

Vietnamese Sour Shrimp Soup

Soup, beautiful soup.  When it’s cold I like a big bowl of steamy hot soup. So does my mom whom I regularly cook a meal for.  In the search for new things to try, I purchased a packet of Vietnamese sour soup.  No idea where but possibly the Asian grocery store on Stefko Blvd. in Bethlehem.  The packet was in my cupboard for a while and the other day I pulled it out, read the recipe, the ingredients and decided to give it a chance.  This was slightly risky as there was no mention of gluten free status regardless of the ingredients.  Celiacs like me have to be so careful; just a touch of cross contamination from shared processing equipment and I feel terrible.  So I try  harder these days not to buy things anymore that don’t say gf. Case in point: I got sick 2 weeks ago from some Korean red pepper flakes I used to make homemade kimchi.  I had to give the entire batch away.  Everyone said it was delicious.  I tasted it and agreed but that taste was enough to ruin my day due to probably cross contamination.

vietnamese-sour-soup-packet

Anyway…I have to say this Vietnamese soup was fantastic.  I sautéed briefly some onion; one small one cut vertically into long threads, some diagonally slice celery and carrots; one carrot and one big stalk of celery plus some of the greens.  In about three minutes I added the packet and water per the directions and after that got hot I added the baby bok choy cut into 1 inch lengths including the green parts and a handful of snap peas, which I cut in half after trimming the ends. After 10 minutes I added a handful of small shrimp which I shelled first, maybe 18-20 shrimps and about a quarter cup of bamboo shoots. Cooked it five more minutes and Bamm I had me a pot of zingy delightful soup.  A major ingredient in this soup base is tamarind juice. I have bought and used tamarind paste, sure adds the tangy sour that is a delight.  Honestly I burnt my mouth the first two times I ate this soup; do darn good I ate it a bit too hot for comfort.  Try to let yours cool a few minutes….if you can!  The spicing is not too hot, just refreshing and infuses the vegetables with it’s zing.  Not weird or off flavored if you were worried about trying a packet from a very different food culture than that of most Americans; just light and delightful.  If you are not a fan of shrimp sub in your favorite protein.  I am sure most anything even tofu will work.

vietnamese-sour-soupThis picture is from pinterest.  I was too hungry to take a picture. Sorry; next time I promise to stop and shoot before I slurp! This soup snap is sort of similar although I didn’t have the thai basil leaves that they put on top nor did I use big pale green pepper slices or tomatoes. Well, I Thought it was kinda similar…  I just ordered my seeds and did choose some thai basil so I can be even more authentic this summer when I make this soup again. It sure is a keeper.  Maybe I will try to make it from scratch in the coming weeks.  I will let you know how that experiment goes.

Vietnamese Sour Shrimp Soup:

1 packet Vietnamese sour soup

1 tbsp. mild olive oil

1 medium onion

1 large stalk celery

1 large carrot

1 large baby bok choy or one stalk of regular bok choy

1/2 cup snap peas

1/3 lb (about 20) medium or small shrimp

1/4 cup bamboo shoots

Directions: Saute the veggies (onion, carrot and celery) in oil; 1 1/2 quart sauce pan.  Add water according to the packet and the packet.  Let get hot, add the  bok choy and snap peas.  After ten minutes add the peeled shrimps and bamboo shoots.  Cook five more minutes.  Can put long diagonal slices of scallion on top.

Spicy Baby Eggplants and Pasta

This post is a slightly altered version of one I shared  two years ago for my friend Diane, queen of eggplants!  We share garden space at our church garden.  She really knows how to grow eggplants, dozens on a single plant every year.

Let me share my favorite method for dealing with those small eggplants you find yourself with when the first big frost hits your garden.  I pick them the night before no matter how small and this is how we use them in the best way possible.  Grocery stores usually have them in the fall if you are not a gardener.

I originally created this for the slow cooker using a base recipe from a friend’s Italian mom but this latest version was made on the stove top.  I really love being able to turn on my crock pot and walk away for four hours.  Still, sometimes you need dinner in an hour so here is the latest and quickest version.  It is perfect with gluten free ziti or spaghetti.

If you don’t have baby eggplants I think you could use smaller eggplants cut into halves.  This picture isn’t that pretty; a collapsed and well cooked eggplant is kinda ugly but you gotta love that cheese on top; good quality freshly grated Parmesan cheese.  I served it with penne as usual for the first time I enjoyed a plate of this spicy treat and with spaghetti squash tonight which was surprisingly good.  Hadn’t had that in many years.  Two of them were gifted to me last month; finally made half of one.  Nuked it in microwave for 15 minutes; cut, remove seeds; cut down on big plate, add a bit of water for steam effect.

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Spicy Baby Eggplants

Ingredients

7-10 small eggplants from tiny up to about six inches long

1-2 ounces hard Parmesan cheese

2 tbsp EVOL

1 32 oz can crushed tomato

1 large carrot in rounds

½ tsp smoked paprika

¼  tsp. red pepper flakes

½ tsp. dried oregano

½ tsp. sea salt

2 large garlic cloves, minced

1/4 cup oil cured black olives

1-2 tbsp. capers

Directions:

Cut the Parmesan cheese into tiny wedges.  Trim off the top cap of the eggplants.  Cut 3-4 slashes in the side of each eggplant going in the direction from the cap to the bottom. Put a wedge of cheese into each deep slash.  I only put 1-slashes in tiny eggplants, 3 in bigger ones and 4 in the largest eggplants.  Heat 1-2 tbsp. EVOL in a large heavy sauce pot.  Add the onions and saute a couple minutes.  Add the minced garlic, stir for a minute.  Then add in the tomato sauce and carrot rounds.  Heat up and add the eggplants and the herbs/spices. Heat to a bubble and add the olives, and capers.  Cover and cook on low for 40 minutes stirring every few minutes to keep the sauce from sticking to the pot’s bottom.  Cook until the eggplants can be easily pierced with a long fork.

Cook gluten free ziti, enough for how many people you are serving, and drain it one minute before the package directions say it will be done. Put it back in the now empty pot and add the eggplant mixture.  Cook a minute stirring it all around the pot.  This allows the ziti to soak up some of the sauce and get a great authentic flavor.

Serve in a low wide soup bowl as is or add a good grating of Parmesan cheese on top.  If you have some gluten free rolls or freshly baked gf bread – heaven!

Notes: I used olives with pits but if you can find them pitted; great! If you are an olive hater, leave them out but they really add to the flavor.  Or cook the dish with them and remove before eating; get that earthy salty flavor but it is more subtle without the actual olives on your plate.  Add more salt if you leave them out. If you like things really spicy double the red pepper flakes.  I found it just about right for me with a quarter teaspoon. Spaghetti squash works well in place of pasta.

Chicken Gumbo Bowl

Chopped, October 2016 edition.  I have a raw chicken breast, boneless.  There is a packet of fresh tender okra in my fridge.  Yeap, I have more fresh okra; picked it up in Valley Farm Markets in Bethlehem, PA.  Great produce there.  It is a southern veggie: needs a hot summer around here to really produce and only plays well in a limited array of dishes.  Most times at my local store it looks kinda beat up and I pass it by but this day I was shopping one town over: selected a good looking packet of it to build my supper around. Other ingredients I had around were: the last two fresh homegrown tomatoes and a red bell pepper, plus the usual items available in my pantry: onions, garlic, broth.  What to make in 35 minutes that tastes like late summer in a soup bowl but isn’t soup?

Originally I had been all for fried chicken fingers but that okra sent me off on another path.  I was suddenly thinking gumbo because of the okra.  Yeah, I have commented before about the whining regarding the alleged slimy nature of okra.  This cook was determined to never let that travesty occur, so my  beautiful okra was sliced right before adding to the pan.  I sautéed and stirred my pan full of chicken, veggies and a few shrimp and before I knew it; supper was ready.  It isn’t quite a gumbo as I didn’t cook it for a long time nor did I make a roux but my results were darned delicious.  The ripe tomatoes from my garden were perfect with the okra and the chicken which was so tender I cut chunks up with a fork. I added a few rounds of turkey pepperoni to add an almost hot sausage flavor.  Totally optional; you could use andouille sausage if you prefer that; not too much though; no more than ¼ cup.  Or no other protein.  Could even leave the shrimp out and I bet it would still be awesome.

I served mine over cooked brown rice but you might try using tiny rice grained gluten free pasta. I actually like that better than rice.  Of course, you could use another protein like cod, monkfish, or any firm white fish.  Enjoy!

Angie’s Chicken Gumbo; Serves two generously

Ingredients:

1 tbsp. olive oil

1 chicken breast cut into roughly 1 inch chunks

½ cup chopped onion

3/4 cup chopped red bell pepper

½ cup chopped celery

1 garlic clove minced (about 1 tsp.)

A sprinkle of red pepper flakes

1 tbsp. chopped fresh parsley

¼ tsp. dried thyme

¼ tsp sea salt

1 cup broth: chicken or veggie

1 cup chopped fresh ripe tomatoes

8-10 rounds of turkey pepperoni (optional)

1 1/2 cups sliced okra; cut in 1/3 inch slices

8 medium shrimps, peeled (optional)

1 cup hot rice or cooked rice shaped gf pasta

Directions:

Cut the chicken into small pieces and roll in some rice flour to cover.  Shake excess four off, Heat the olive oil in a large sauté pan; add the chicken pieces.  Cook 2-3 minutes, turn over, cook 2 more minutes, stir up and cook another minute.  Chop the veggies while the chicken cooks or do it before you even start the chicken cooking.   Then add the onion and sauté for three minutes on medium heat, add the pepper and celery, cook 3 minutes.  Add the garlic, sauté another minute, stirring. Then add the thyme, half the parsley, and the salt.  Cook for 3 minutes stirring often. Add the broth, pepperoni and chopped tomatoes, stir and bring to a simmer.  Cook for about 8 minutes, stirring frequently.  Add the okra and cook for five minutes, add the shrimp, cook for 3-4 more minutes add the rest of the parsley.  Taste, add more salt if necessary and up to ¼ tsp. fresh ground black pepper.  Serve over the rice or pasta in a shallow soup bowl.

If you want it spicy, add a dash of Tabasco and a pinch of cayenne when you add the thyme.  If you want it soupier; add another ½ cup of broth.  I had a bottle of green Tabasco sauce available and that worked fine to spice it up even more.  chicken-gumbo-009

This recipe is based on one from Jane Brody’s “Good Seafood Cookbook” with my modifications.

Quick and Easy Fish Gumbo for Supper

Chopped, early fall 2016 edition.  Thirty minute time limit because I am hungry! I have some frozen haddock.  There is a packet of fresh tender okra in my fridge.  Yeap, I am in possession of a healthy amount of that crazy southern veggie, okra, which I happen to love. okra Most times it looks kinda beat up and I pass it by but this day the okra was mighty fine and I selected a packet of it to build my supper around. Also must use ingredients are fresh homegrown tomatoes and a red bell pepper, plus the usual items available in my pantry: onions, garlic, broth.  What can I concoct? In about thirty minutes.  I was thinking gumbo because of the okra.  Yeah, I have heard all the whining about the slimy nature of okra.  This cook was determined to not let that travesty occur, so the okra was sliced right before adding to the pan and I didn’t cook it too long.  I chopped and sautéed and stirred my pan full of veggies and some haddock.  It isn’t quite a traditional gumbo but pretty close and darned delicious considering how quickly it went together.  The ripe tomatoes from my garden were the perfect counterpoint to the okra and the flaky fish.  I served mine with tiny rice grained gluten free pasta but you could easily use the more traditional cooked white rice to accompany your gumbo.  Of course, you could use another protein from the sea like cod, monkfish, shrimp or any firm white fish.  Enjoy!

Angie’s Haddock Gumbo; Serves two.

Ingredients:

1 tsp. olive oil

½ cup chopped onion

1 garlic clove minced (about 1 tsp.)

3/4 cup roughly chopped red bell pepper

¼ cup chopped fresh parsley, divided

¼ tsp. dried thyme

¼ tsp sea salt

1 cup broth: fish or chicken or veggie

1 cup chopped fresh ripe tomatoes

1 to 1.5 cups sliced okra; cut in 1/3 inch slices

½ lb thawed haddock cut into ½ inch cubes

1 cup hot rice or cooked rice shaped gf pasta

Directions:

Chop the veggies.  Heat the olive oil in a large sauté pan; add the onion and sauté for three minutes on medium heat.  Add the garlic, sauté another minute, stirring. Then dump in the pepper.  Cook for a minute before adding the thyme, half the parsley, and the salt.  Cook for 3 minutes stirring often. Add the broth and chopped tomatoes, stir and bring to a simmer.  Cook for about 15 minutes, stirring frequently.  Add the okra and cook for five minutes, add the fish cubes, cook for five more minutes add the rest of the parsley.  Don’t overcook it until okra is shapeless and gray; it should be just tender and the tomatoes still holding some of their shape. Taste, add more salt if necessary and up to ¼ tsp. fresh ground black pepper.  Serve over the rice or pasta.

If you want it spicy, add a dash of Tabasco and a pinch of cayenne when you add the thyme.  If you want it soupier; add another ½ to one cup of broth and serve in a bowl.

raspberry-jam-011This recipe is from Jane Brody’s “Good Seafood Cookbook” with some modifications.

Ratatouille Tonight…Not the Movie!

 

Summer time is the best time to cook with garden produce; makes the most sense, that’s when they are at their peak of quality and variety. I love to make this dish every year in the late summer particularly when I have most of the vegetables growing in my garden.  Ratatouille is a French dish made of eggplant, zucchini, tomatoes, onions, peppers and lots of olive oil and basil. To me it tastes more Italian with all those veggies and the olive oil and basil. It’s a great side dish with grilled meats or fish and I love it inside an omelet or alongside a slice of quiche.  And yes, I know there was a kids movie out in 2007 by the same name.  Disney even came out with their own recipe for ratatouille!

Lots of veggie chopping for this delicious dish and then you should stir it carefully as the mixture cooks in a big pan. I like to make it in a wok or paella dish. I have a Teflon paella dish that I use these days; holds a lot and things don’t stick to it.

Tips: The amounts are somewhat fluid; I don’t really measure the veggies; just use an approximate amount. Be sure to cook the eggplant until it is mostly done before proceeding to the next step or your dish will be less than stellar.  You can use red, orange, yellow or green bell peppers and yellow summer squash works just as good as zucchini. I used a huge pale green bell pepper in my photographed version. Just makes sure all your vegetables are fresh and best quality.

 

 

Ratatouille  by Angela, makes about six servings

Ingredients:

2 medium onions

4 tbsp. olive oil divided

1 large eggplant – cut into rounds and then across into ½ in slices (don’t peel)

1 med zucchini  – cut into 1/3 inch rounds and halved

2 large tomatoes, diced

2 garlic cloves – minced

1 large red or green bell pepper- cut into long slices, can half them

1-2 Tbsp. tomato paste

1 tsp. brown sugar, optional

1 Tbsp. dried basil

1 tsp. sea salt (to taste)

Directions:

Put 3 tbsp. of the oil in a large frying pan; 16 inch or wok works well. Add the eggplant slices and toss the slices around to evenly soak up the oil.  Fry turning occasionally; try to get them at least half done and then add the zucchini half moons.  Keep frying until both are just about done.  Turn out into a big bowl.  Add the rest of the olive oil and when it is hot; add the onion bits. Cook about 5-6 min until softening.  Add garlic and cook a minute.  Add the sliced pepper and cook 5-6 minutes until softening.  Add the diced tomato.  Stir well.  Cook about 5-6 minutes and add the tomato paste and sugar, stir well, add back the zuke/eggplants and  until mixture looks mostly done; maybe 10 min.  Add the basil and salt and cook another couple of minutes. spicy tomato jam 006  Great cold the next day; aging in the fridge melds the flavors together.