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Monday, September 9, 2013

Eggplant Parmesan GF

 photo a79dcf04-2be7-4637-9bac-9c95f79f3ddd.jpg For the gluten free bread crumbs I used the following............................................................................................. :  photo 1672a8a9-c033-4df0-9f3c-74597c6030ae.jpg My Husband really loved this and I did as well. Next time I shall cut the eggplant in smaller pieces after baking the eggplant. I used the recipe found here http://cleangreensimple.com/2011/05/eggplant-parmesan/

I did a few change ups.

For the noodles : 1 pound of rice noodles

For the Cutlets:

One large eggplant, peeled and sliced vertically into 8 or 9 cutlets
1 cup of almond milk
3/4 cup brown rice flout
1 tsp apple cider vinegar
1/2 tsp of salt
1/2 to 1 tsp dried oregano
1/2 to 1 tsp parsley
1/2 tsp driend basil
2 cups bread crumbs (GF or your choice)

For the sauce:

I used my favorite jar--and had some additional on hand for serving--I like extra

I used real cheese , but here is their recipe:

For the “cheese” (recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak)
  • 1 1/2 c. water or plain nondairy milk (I used rice milk)
  • 1/4 c. nutritional yeast flakes
  • 1/4 cup flour (any kind, I used brown rice flour)
  • 2 Tablespoons sesame tahini
  • 2 Tablespoons kuzu, arrowroot, or cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt

  •  
     
    Directions:
     
    1. Spread your eggplant slices out on a cookie sheet and sprinkle them with salt,,letting stand 20-30 minutes to sweat.
    2. Preheat oven to 450. From the cutlets ingredient list mix milk, rice flour, apple cider vinegar, salt, oregano, parsley and basil in wide shallow dish until well blended. Rinse your eggplant slices with water and pat dry. Dip the in the batter until well coated and then sprinkle both sides liberally with the breadcrumbs.  Place on parchment or silicone lined baking sheet and bake until the breadcrumbs are brown and crispy and the eggplant is tender inside [note --they said 6-8 minutes per side , but mine took more like 15 minutes PER SIDE so keep checking. It may depend on how thick you slice them]. After done turn down the oven to 350
    3. After they were done I placed some sauce to cover the bottom sparingly in my 2 quart casserole dish. I alternated layers of eggplant, scant Mozzarella cheese and sauce topping at last with sauce and cheese. Then I baked it uncovered in a 350 degree oven until bubbly--probably 30 minutes.
    4. I served this on top of the pasta
     
    Note: if you go to the original recipe she uses different amounts for the dipping sauce, and uses the substitute for the cheese. She also just serves hers after doing a step in the broiler instead of my step 3.

    Wednesday, September 4, 2013

    Pumpkin Ziti

     photo 368c0fe1-eff0-4103-9bf3-1ae129db0e84.jpg
    This was a good easy dish. I love the fact that it combines some nice vegetables. I found this at Whole Food Website. This one is Gluten free if you use GF noodles.  They used macaroni--I prefer ziti.

    Ingredients:

    1 teaspoon ground nutmeg
  • 2 cups grated mozzarella or Monterey Jack, divided
  • 1 (28-ounce) can 365 Everyday Value® Diced Tomatoes (I use FIRE ROASTED) 
  • 1 pound small corn, brown rice or quinoa pasta, such as fusilli or elbows
  • 1 (16-ounce) package frozen corn (or about 3 cups fresh corn kernels)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (15-ounce) can 365 Everyday Value® 100% Pure Pumpkin
  • 1 teaspoon fine sea salt 
  • I like to add a few tablespoons of maple syrup if the tomatoes are too tart
  • How to:

         Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl. Gently stir in tomatoes, corn, pumpkin, 1 cup cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top. Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.

    Cumin Vegtables and chickpeas over brown rice

     photo 6b08211e-4303-484b-9f77-0bca4804dc58.jpg
    I adapted this from a similar recipe I found online

    1 tablespoon of olive oil
    1 large onion chopped
    4-5 garlic cloves, sliced
    2 teaspoons of ground cumin
    1/2 to 1 teaspoon of turmeric (I don't like a lot)
    1/2 teaspoons ground cardamom
    1 teaspoon smoked paprika
    garum masala --I just sprinkled a bit on
    3 -4 cups cauliflower florets
    1 cup baby carrots , sliced and or chopped
    frozen baby garden peas
    4 stalks of celery sliced
    1/2 to 1 zucchini squash
    1 can of chickpeas, drained
    1 can of fire roasted diced tomato
    1 can of regular diced tomatoes (if you need extra)
    1 small can of tomato sauce (8 ounces)
    1/2 to 1 cup of water
    1 cup raisins
    Cooked  brown rice

    Mango Chutney is a good addition to this when serving. It is usually found in the oriental or where special sauces or vinegar and stuff is sold.

    Cook your rice. While rice is cooking cook the vegetables:  I used my iron skillet--to add oil and sauté celery and onion, a few minutes then added the garlic, carrots and continue to sauté allowing the celery to get soft. Add the cauliflower, peas, and zucchini, chickpeas, seasonings, 1 can of tomatoes, the tomato sauce and raisins, and a bit of water. Stir and if it needs more liquid you can add either more water or some more canned tomatoes. Simmer for 30 or 40 minutes until veggies reach the point you like----you can add more seasonings if you wish.

    Serve on top of rice and you can add some mango chutney.