PHOTO PROBLEM

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Friday, January 30, 2009

Rice with spinach

I am just posting this so I'll remember ;-) I like this a lot for a different way to have rice. I cooked up some balsamati brown rice. In a separate skillet I sauteed 1 onion and then added several handfuls of fresh spinach, cooking until just wilted. I mixed it with the rice and it was great (added s and p). Served this with the saucy northern beans and some cabbage and carrots on the side. yum

Friday, January 23, 2009

Chickpea salad

This is wonderful--great flavor!! Ready in minutes!!

1 can of chickpeas (garbanzo beans)
red onion or green onion
sun dried tomatoes (packed in oil)
parsley
lemon juice
white wine vinegar (1 tsp)
mint (dried)
cumin (dried)
salt (optional)
black pepper


Mix the chickpeas, some onion, a few teaspoons of the sun dried tomatoes (with oil), chopped parsley, 1 tsp white wine vinegar, sprinkle of mint, sprinkle of cumin, and some fresh black pepper and a squeeze of the fresh lemon.

Thursday, January 15, 2009

Saucy Northern Beans


I love this dish. We served the saucy beans with roasted eggplant on the side and the spinach/lime/cilantro rice (in posts below)
For the bean dish:
1 can of Northern Beans (15 oz)
1/3 to 2/3 of a jar of Fire Roasted garlic pasta sauce
1/2 jar or so of Roasted Red peppers
2 tsp or so of added minced garlic
Heat to blend flavors for 5 minutes or so---yummy


Rice with Spinach/lime/cilantro

Love the flavor of this rice

You saute some green onions and fresh spinach. Throw in some cooked brown rice and add squeezed lime juice and some lime zest. Top off with some fresh cilantro

Gluten Free French Bread Rolls Eureka

Finally, a gluten free roll that is a bit more airy!! In the post below this one the GF French loaves were a little dense, but still good---this is more normal! However this one uses eggs.


You can see the airyness below
3 cups gluten free flour (see at the end of the recipe for this mixture){OR USe 3 cups of Bob's all purpose gluten free flour--bob's is not quite as good--comes out a bit drier)
3 tsp Xanthan gum (2 & 1/2 works just as well)
1 tsp to 1&1/2 tsp salt
3 tsp tapioca flour
Mix the above ingredients
Then take
1&1/2 cups of water plus 1 Tab olive oil heated to about 115 degrees (in microwave). To this warm water, add 2 Tab of Bread Machine yeast (or rapid rise yeast you can use a bit less of the yeast if your yeast is fresh and not old) and 2 Tab of raw sugar. Let this sit for a few minutes.
Then
Mix the liquid ingredients with the dry ingredients adding 3 egg whites. Mix 3-4 minutes. Place in greased Large 6 muffin tin (this is the large muffins) that has been sprayed with Pam. Brush tops with water.
THEN
Cover with a damp towel and let rise in warm place until double . About 25-30 minutes
Brush again with water and place in a 400 degree F. oven. After 15 minutes brush again with water and cook 5 minutes or so more until nice and brown. (ACTUALLY mine sometimes are done in 15 minutes--so you may not have to brush againg) Cool on rack.
THE GLUTEN FREE HIGH PROTEIN FLOUR BLEND (THAT YOU NEED FOR THE gf RECIPE)
1&1/4 CUPS BEAN FLOUR (CHICKPEA OR SOY FLOUR)
1 CUP ARROWROOT STARCH OR CORNSTARCH OR POTATO STARCH
1 CUP TAPIOCA STARCH/FLOUR
1 CUP WHITE OR BROWN RICE FLOUR
Mix this up and only use the amount of the mixture specified in the recipes above.

Wednesday, January 14, 2009

French Bread regular and gluten free

Now would ya look at this contrast !! YIKES. The Gluten free is in the background and the regular loaf I made is in the foreground. What is it about gluten free that makes it rise way less---the lack of gluten, I GUESS??? Actually I made two small loaves of the gluten free so it did make more than is pictured here. (ps. my paragraph setting is not working!!) [an airy recipe for gluten free French rolls is in another post : http://nannykimsrecipes.blogspot.com/2009/01/gluten-free-french-bread-rolls-eureka.html but the one pictured below is denser) Below is the regular loaf

Now here is the gluten free below---It tasted really good, but the looks need some improvement!
The regular loaf of French Bread pictured in the second photo came out nice and crisp on the outside. I followed the Betty Crocker's recipe.....but you have to be home because it has several risings!!
1 package of active dry yeast (I used 2&1/4 tsp of the bread maker yeast--)
1&1/4 cup of warm water (105-115 degrees F.)
1&1/2 tsp salt
1 Tab. shortening (I used olive oil)
3&1/2 to 4 cups all purpose or unbleached flour
1 egg white
cold water
Dissolve yeast in warm water in large bowl. Wait a few moments. Add salt, oil and 1&1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with a damp cloth; let rise in warm place until double, 1&1/2 to 2 hours. (Mine rose faster).
Punch down dough; round up and let rise (covered)until almost double again!! ....about 45 minutes.
Punch down again; cover and let rest 15 minutes.
Roll dough into rectangle, 15 by 10 inches. Roll up tightly, beginning at one of the long sides. Pinch edge to seal. Roll gently back and forth to taper ends.
Place loaf on a parchment lined baking sheet. Make 1/4 inch deep slashes across the loaf at 2 inch intervals. (Or if you like, you can make just one slash the length of the loaf).
Brush top of loaf with cold water. Let rise until double---30 minutes to 1&1/2 hours depending!!
Then brush again with cold water.
Heat oven to 375 F. Bake 20 minutes. Beat egg white and 2 tab. of cold water slightly; brush over loaf . Bake 25 minutes longer(watch carefully for not over browning). Remove from baking sheet and cool on wire rack.
Sub Option: you can divide dough into 4 equal parts rolling rectangles of 6x5 inches---and rolling up to make submarine loaves (some call them hoggies or grinders)---you do 1 slash down the length of each loaf==rise until double, about 40 minutes and Bake about 15 minutes.

For the GLUTEN FREE LOAF from a mag:
Well actually this gluten free one was called a French Baguette!! so perhaps a bit different from French bread--a bit narrower?
It says, this bread is best when eaten within two days. To crisp and freshen, place the bread in a preheated oven (350 degrees )for 5 minutes. It will keep up to 2 months in freezer, wrapping in plastic wrap and then foil.
3 cups gluten free high protein flour blend (recipe below)
2 teaspoons xanthan gum (you must have this)
1 tsp salt
3 tab sugar
1 tab active dry yeast
1-2 tsp dried rosemary or I like Mrs. Dash Italian seasoning --I use more
1 tab olive oil
1&1/2 cups warm water
Grease or lightly spray a double-French bread pan and dust with white rice flour or cornmeal. (I DID NOT HAVE THIS SPECIAL PAN --SO I JUST ROLLED IT AND PUT IT ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER)
Sift first 4 ingredients above into a large mixing bowl. Add yeast and herbs. Mix to incorporate ingredients.
Blend olive oil and warm water (110-120 F) into dry ingredients and mix on high speed for 4 minutes (I did by hand)
Spoon 1/2 the dough into each loaf pan , spreading dough into the shape of a French loaf. (The dough won't fill the length of the pan. It should be about 10-12 inches long) (I placed mine on parchment paper to roll it---wrapping the paper around it. Then I placed it on a fresh piece of parchment paper on a cookie sheet.
Place a damp Kitchen towel over the dough and place in warm area to rise--about 35 minutes (I let it rise longer!!). The middle of each loaf should rise to the top of the special loaf pan and be double its original size.
Preheat oven to 400 degrees.
Bake in the lower third of preheated oven for 30-35 minutes. After the first 20 minutes, check the bread for browning. If it is well browned, cover it loosely with a piece of aluminum foil. When finished, bread sounds hollow when tapped and registers 200-220 degrees on an instant read thermometer. (I turned mine over since the bottom was browning way faster than the top.
ANOTHER OPTION IS FRENCH BOULE made from the gluten free recipe above but with one change in the amount of water:
Using the recipe above decrease the water to 1&1/3 cups. Grease a round 8-9 inch round pan and dust with white Rice flour or cornmeal. The sides of the pan should be at least 3 inches high (you can make a collar with lightly oiled aluminum foil to make sides higher). Place dough into the pan. Dust to with white rice flour. Cover with towel and let rise until double. Bake in preheated 400 degree oven for 30 minutes. Let bread cool for 10 minutes before removing from pan.
THE GLUTEN FREE HIGH PROTEIN FLOUR BLEND (THAT YOU NEED FOR THE gf RECIPE)
1&1/4 CUPS BEAN FLOUR (CHICKPEA OR SOY FLOUR)
1 CUP ARROWROOT STARCH OR CORNSTARCH OR POTATO STARCH
1 CUP TAPIOCA STARCH/FLOUR
1 CUP WHITE OR BROWN RICE FLOUR
Mi x this up and only use the amount of the mixture specified in the recipes above.

Roasted Eggplant with skin

we loved it!! heehee! I make this ahead in the day because it helps soften the skins.

1 eggplant (cup up in 1 to 1 and 1/2 inch pieces with the skin left on.)

Place the chopped eggplant on a cookie sheet that is lined with parchment paper. Drizzle a tiny amount of olive oil (unless you want the fat). Drizzle Balsamic Vinegar lightly over all. Sprinkle with lots of Mrs. Dash Italian seasoning (or any Italian seasoning you desire--we like low salt). Cook in hot oven around 450 for 15 minutes---then toss it around a bit and Drop heat to around 350 cook for another 13-15 minutes (turning heat down a bit if getting too browned). Add a tablespoon or so of your favorite Italian dressing or Paul Newman's light balsamic vinegrette. Toss. Cool in the frig for a few hours. Then when ready to eat Microwave in a covered container until nice and hot. (The roasting and the microwaving helps to tenderize the skin and it is yummy)

Thursday, January 8, 2009

Vegetable Curry from Better Homes And Garden


I found this at Better Homes and Gardens website--next time however I would like more curry--we love this served with mango chutney--to spice it up


Ingredients
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
Directions
1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.
Nutrition Facts
Calories 407,
Total Fat (g) 3,
Saturated Fat (g) 0,
Cholesterol (mg) 0,
Sodium (mg) 1068,
Carbohydrate (g) 87,
Fiber (g) 12,
Protein (g) 13,
Percent Daily Values are based on a 2,000 calorie diet

Thursday, January 1, 2009

Spinach tomato Ziti

We loved the flavor of the garlic in this dish. I found this in a cookbook (eat, drink and be vegan)but changed it tiny bit.

1 small onion, chopped
6-8 tsp of the minced garlic you find in the jars (or 4 large cloves of garlic minced)
black pepper (freshly ground)
1/4 to 1/2 tsp sea salt
1/3 cup red wine
1 28 ounce can crushed tomatoes (I like Food Lion Brand)
1/2 tsp oregano
1/2 tsp marjoram (I used a bit more since mine was ancient)
1 tsp dried basil
1/2 tsp agave nectar (or sweetener) (OPTIONAL--I like it more tart without it!)
1 pound of penne (used 1/2 regular and 1/2 whole wheat for hubby and GF for me)
1 box of loose fresh spinach (around 6 cups or so)

In my iron skillet (very large one)--saute the onions for 2-3 minutes then add the garlic, the salt, and the pepper and cook for another 6-7 minutes on low heat until the onions are soft---watch carefully so the garlic does not burn. Stir in the wine and let cook for 1 minute. Then add the tomatoes, oregano, marjoram, basil, and nectar. Simmer covered for 15 minutes or longer--if it needs to be thickened you can remove the cover and simmer uncovered for a bit. Add the raw spinach stirring until the heat wilts it. Served over Ziti.

Gluten free pizza crust and reglar pizza crust (and pizza sauce recipe)

If doing the gluten free recipe use this gluten free all purpose baking flour from Bob's. Or go here to make from scratch--I prefer the one made from scratch:
http://nannykimsrecipes.blogspot.com/2009/05/gluten-free-vegetable-pizza-dairy-free.html
Otherwise use regular all purpose flour. The Gluten Free doesn't rise as well as the regular flour. So you add extra yeast as described. The pizza in the picture below was the gluten free/ dairy free one. (sometime I will have to experiment with my own all purpose baking flour that is gluten free---Bob's is a bit expensive--)

The Crust:

1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 to 1 tsp salt
1 yeast packet ( or 2-1/4 tsp yeast) [when doing gluten free add an additional 2 more tsp of yeast ]
3 cup flour (if using gluten free flour add 3/4 tsp Xanthan gum)
1-2 tab Italian seasoning (I used Mrs. Dash salt free.)

Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt and then enough of the rest of the flour until the dough is just barely firm enough to handle. (Knead until smooth if using regular flour). If using GF flour stir until smooth. Put in 15 inch non-stick cookie sheet pan (some use parchment paper on top sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread. If it won't cover the entire pan , just make it a bit shorter.

Let rise 15-35 minutes--so that it gets a bit puffy. Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or until slightly browned.

TOPPINGS:
Add want you want--ie onions, mixed peppers, olives, cooked mushrooms etc

SAUCE:

1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
black pepper

It is better to make the sauce ahead because the flavors blend better. Mix all together.(on the above picture I only had 8 ounces of sauce and it still was fairly adequate)

Simple lentil curry served on mashed potatoes

Found this in my pressure cooker book. I just used less oil and sauteed the onions in a separate pan. I love this served on mashed potatoes! This is a very simple version--for one with more veggies see the other post here: http://nannykimsrecipes.blogspot.com/2008/12/indian-lentils-over-rice.html


1 tsp olive oil
3/4 cup of chopped onion
3 cups water
1 cup lentils
1/2 tab. coriander
1/2 tab curry powder
1/2 tsp ground ginger
..........
1/2 tsp salt

Saute onions. Place in my 6 quart pressure cooker. Add water, lentils, coriander, curry powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3-4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add salt

Or throw it in a pot and cook until the lentils are done. (Probably more like 40 -45 minutes)

Serve over mashed potatoes.