Category: gluten-free

Blue Bird Days

~ Lara ~ 8 Comments

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This is a little Early Spring menu. I always anticipate the change of seasons, and where we live March and April don’t typically feel very springy (although this year is quite the exception!). This is my remedy. Ostensibly springy foods just cozied up a bit.

SALMON WITH CRÈME FRAÎCHE AND HERBS {gluten-free}
We make this year round. It’s fast and delicious for very little effort, perfect for a weeknight! I always serve it over brown rice to sop up the sauce. THAT SAUCE. It’s the best part! As for sides, the asparagus recipe below would be nice for special occasions, but my favorite side is boiled frozen peas with a little olive oil and finely chopped fresh mint.

Also, not to be a pain… but do try to use crème fraîche. It can be pricey and I’m sorry.  I think you’ll forgive me after you try this. Sour cream will work in a pinch. The results will be slightly different.

Lastly, if you’re feeling really decadent, you can double the sauce. That’s just an unspoken, universal truth. In life you can always double the sauce.

1 pound salmon filet (approx)
2 teaspoons olive oil, divided
1/4 teaspoon kosher salt
1/8 teaspoon fresh cracked black pepper

1/2 cup creme fraiche
juice of 1 small lemon, approx 2 Tbs.
1 garlic clove, minced
2-3 tablespoons flat leaf parsley, chopped fine
2 tablespoons fresh mint, chopped fine
1 tablespoon shallots or fresh chives, minced
1/2 teaspoon dried dill (fresh would probably be awesome, but I always just use dried)
1/4 teaspoon kosher salt
pinch of black pepper

1. Preheat oven to 375* F

2. In a large baking dish that will more than accommodate the fish, lay a piece of parchment paper about twice as large as the baking dish (let the extra paper drape over the side). On the section of parchment that is sitting in the dish, drizzle 1 tsp. of olive oil.  Lay fish skin-side down on oiled parchment.  Drizzle fish with remaining 1 tsp. olive oil and season with salt and pepper to taste.

3. Prepare the creme fraiche sauce.  In a medium sized bowl mix the remaining 8 ingredients: creme fraiche through the pinch of pepper.

4. Pour sauce mixture over entire fish.  Fold the unused side of the parchment over the fish.  Fold the edges three times to create a parcel and seal thoroughly.  You’re steaming the fish in the parchment so its important that the edges stay sealed.

5. Bake approximately 15-20 minutes**, until parchment envelope puffs up and fish begins to flake.  Remove from oven and allow to cool 5-10 mins before opening parchment at table.

(Serves 4)

** Depending on the thickness of your salmon filet, it might need more time in the oven. I’d start checking around the 18 minute mark. I’ve had 1 1/4″ – 1 1/2″ filets require closer to 25 minutes.

ROASTED ASPARAGUS BUNDLES {gluten-free}
In the photo above I was tinkering around, testing different versions of this recipe.  I don’t like the other components to cover up the natural flavor of the asparagus, so I keep all the garnishes pretty light.

To make this dairy-free, simply omit the parmesan cheese shavings.  The other flavors are very pronounced and you won’t miss the cheese a bit.  The little touch of parsley and lemon zest on top add just enough flavor and color.

1 pound asparagus
6 slices prosciutto
1-2 T. olive oil
kosher salt and black pepper
parmesan cheese shavings, using a vegetable peeler
2-3 T. parsley, coarsely chopped
1 t. lemon zest

  1. Preheat oven to 375* F.
  2. Cut off the bottom third of each asparagus stalk.  Divide the stalks into 6 little piles (approx. 4 or 5 stalks per pile, depending on the size of your asparagus).  Wrap each pile of asparagus in 1 slice of prosciutto and place bundles with the prosciutto seam-side down on a baking sheet or sheet pan.  Repeat with remaining piles, leaving a little room between each bundle.
  3. Drizzle the bundles with olive oil, fresh ground pepper, and the tiniest pinch of salt (prosciutto and parmesan together are quite salty, so you need very little). Roast approximately 20-25 minutes, until the asparagus is tender and just beginning to brown.
  4. Before serving, lightly scatter with chopped parsley, a couple of parmesan shavings and a pinch of lemon zest over each bundle.

(Serves 6)

STRAWBERRY SHORTCAKES {gluten-free}
This is a great way to serve those first strawberries of the season that may not be the most ripe and flavorful, but they’re red and pretty and you just want them anyway. Also, I’m more of a cupcake-shortcake-gal as opposed to a biscuit-shortcake-gal, just my personal preference.

Strawberries:
1 lb. strawberries, hulled, sliced
1-2 tsp. orange zest (preferably organic)
juice of 1 orange
3-4 tablespoons sugar
1/4 teaspoon vanilla

In a medium-sized bowl mix together all ingredients. Taste & adjust. Macerate at room temperature, stirring occasionally, until shortcakes are ready.  Or prepare ahead of time and store in the fridge, but bring to room temp 30 minutes before serving.

Shortcakes:
1 1/2 cups flour (for GF use: 1 c. rice flour, 1/3 c. potato starch, 1/4 c. tapioca flour, 3/4 tsp. xanthan gum)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, at room temp (for dairy-free use coconut oil)
3 tablespoons canola oil (or other neutral flavor cooking oil)
3/4 cup sugar
1 egg (or 2 for more of a denser sponge-cake)
3/4 teaspoon vanilla
3/4 cup sparkling water, like Perrier

barely-whipped cream, to serve (2 cups heavy whipping cream, 1-2 T. sugar, 1/2 tsp. vanilla, whisk until soft peaks form)

confectioner’s sugar, to serve

  1. Preheat oven to 350* F. Generously butter a 12 cup muffin pan.
  2. In a medium bowl whisk together flour, baking powder and salt.
  3. In the bowl of your mixer, beat together the butter, oil and sugar until light and fluffy, approx. 2 minutes.  Add the egg and then the vanilla.
  4. Alternately, and on low-speed, beat in the flour mix and sparkling water, until just blended. Divide batter between muffin cups. Bake 15 – 18 minutes, until tops are brown and cakes have set.  Test with a toothpick. Allow to cool a few minutes before removing from pan.
  5. To serve, slice each cake in half, horizontally. Spoon macerated strawberries and their juice over the bottom cake half, top with a big dollop of barely whipped cream, place the cake’s “hat” on top.  Dust with confectioner’s sugar.

(Makes 12 shortcakes)

Thai Curry with Cauliflower “Rice” {gluten-free, vegan}

~ Lara ~ 5 Comments

Thai Jungle Curry + Cauliflower Thai Jungle Curry + Cauliflower THAI CURRY WITH CAULIFLOWER “RICE” {gluten-free, vegan}

This is one of my favorite vegetarian/vegan dinners.  It just feels good to get full on a bunch of colorful vegetables. You could easily substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too fringe/new-age-hippie I completely understand, sometimes I’m not feeling it either, so I just substitute brown rice.

Cauliflower “Rice”
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil  (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
sea salt
1/4 cup vegetable broth

Thai Curry
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced
2 cups broccoli florets
2 carrots, julienned
1/2 red bell pepper, julienned

Garnish
3 tablespoons shelled and toasted pumpkin seeds, sunflower seeds, or peanuts
3 tablespoons fresh cilantro leaves, chopped
fresh sprouts (optional)
fresh lime slices for garnish
Sriracha sauce, to serve

  1. Pulse cauliflower florets in food processor until they resemble the texture of rice (see pic above).
  2. Heat coconut oil in a medium sized skillet over medium-low heat, add onion and garlic and saute until softened, approximately 3-5 minutes.  Stir in the cauliflower “rice”, a pinch of salt and veggie broth.  Partially cover the pan and simmer/steam 5 minutes until broth has evaporated and the cauliflower is tender but still toothsome.  Keep warm.
  3. While the “rice” cooks, make the curry.  In a large skillet or wok, heat the remaining coconut oil over medium to medium-high heat.  Add the garlic, ginger, curry paste and brown sugar and cook for 1 minute, stirring to incorporate the ingredients.  Add the veggie slices: onion, carrot, broccoli and red bell pepper.  Stir-fry 2-4 minutes until tender-crisp and just beginning to brown on the edges.  Decrease the heat to low and add the coconut milk, stirring to loosen any browned bits.  Allow curry to simmer gently and thicken for 2 minutes.  Taste and adjust seasoning as necessary.
  4. To serve, spoon veggies and sauce over cauliflower “rice”.  Top with pumpkin seeds, cilantro, fresh sprouts, and a lime wedge.

Serves 2

Meatballs in Chipotle Sauce {gluten-free}

~ Lara ~ Leave a comment

Meatballs in Chipotle Sauce {gluten-free, dairy-free, egg-free}

I’m afraid I’m asking you to endure an untimely braise of meatballs.  My sincerest apologies.  Spring and Summer have both been a little coy.  Hopefully you’re eating gazpacho on the deck or something.  If so, just bookmark this recipe for those first cool nights of September.

MEATBALLS IN CHIPOTLE SAUCE
Adapted from Williams Sonoma Mexican cookbook

We’ve been making these meatballs since we were first married.  Naturally, the recipe has evolved quite a bit over that eight year span.  When I get in a dinner rut, this is one of my favorite back-pocket meals.  They’re spicy and unctuous and comforting.

If you’re avoiding gluten, do carefully read the ingredients on the can of chipotle chiles.  Some are gluten-free and some are most certainly not.

This recipe is the perfect divide-and-conquer sort.  One person can make the sauce while the other person prepares the meatballs.  Then just simmer it all together for 20 minutes.  Serve over rice.

Sauce:
2 (14 1/2 oz.) cans diced tomatoes, with juice
1 – 2 chipotle chiles in adobo from a can, plus 1 teaspoon of sauce (adjust to your spice preference)
4 garlic cloves
1/2 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
3/4 – 1 teaspoon kosher salt
2 cups beef or chicken stock
1 tablespoon oil

Meatballs:
1 1/2 pounds ground beef (1 pound ground beef & 1/2 pound ground pork is also good)
1/2 teaspoon ground cumin
1 -2  garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup gluten-free bread crumbs
1 tablespoon milk of choice (cow, soy, rice, etc.)

Sauce Preparation:

  1. In a blender, combine the sauce ingredients except oil (diced tomatoes through stock).  Process until smooth.  Taste for seasoning and adjust as necessary.
  2. Heat 1 tablespoon oil over medium heat until hot but not smoking.  Pour in sauce and bring to a lively simmer, stirring constantly.  Reduce heat to medium-low and continue to gently simmer, uncovered, until sauce has thickened almost reduced by half, about 5-10 minutes.

Meatball Preparation:

  1. While the sauce simmers, in a large bowl, add the beef, pork, cumin, garlic, and salt and pepper.  Mix gently but thoroughly with your hands or a fork until the ingredients are evenly distributed.  Stir in the breadcrumbs and 1 tablespoon of milk.
  2. Gingerly roll meat mixture into golf ball-sized balls, being careful not to overwork the meat mixture.  Drop each meatball as it is made into the gently simmering sauce.  The sauce should at least come half-way up the meatballs and possibly almost cover them.  Cover pot, reduce heat to low, and simmer about 20 minutes, stirring occasionally, remove one meatball to a plate and cut in half to check for doneness. If the meatballs begin to stick, stir in a tablespoon or two of water.  Remove one meatball to a plate and cut in half to check for doneness.  Serve directly from pot, ladled over rice.

Serves 4-6

Olive Oil and Maple Granola {gluten-free, vegan}

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Olive Oil and Maple Granola {gluten-free, vegan}

Much like banana bread, I’ve never met a granola I didn’t like.  BUT.  If I had to pick only one…

Olive Oil + Maple Granola {gluten-free, vegan}

In this version, the more traditional ingredients like honey and a neutral-tasting oil or butter are swapped out for the dark, heady flavor of real maple syrup and the grassy notes and pleasant bitterness of olive oil.

Not only is this unexpected pairing of flavors complimentary, but it also creates a markedly unusual texture.  Whereas most granolas are pleasantly chewy this recipe is almost brittle, crumbling to pieces in your mouth.  I tend to hover over the hot heap right out of the oven, picking out the toasty coconut shards and eating them one-by-one.

OLIVE OIL & MAPLE GRANOLA
This recipe was created by Nakisia Davis, owner/founder of Early Bird Foods.  She was generous enough to share it eons ago with the good folks over at Food52 as part of their “Genius Recipes” column, a weekly post that’s been a real boon to anyone’s ongoing search for delicious food.

3 cups gluten-free old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, whole or roughly chopped
3/4 cup real maple syrup
1/2 extra-virgin olive oil
1/2 cup packed light-brown sugar
1 teaspoon kosher salt

  • Preheat oven to 300 degrees F.  Line a rimmed sheet pan with parchment paper.
  • In a large bowl mix all ingredients together, stirring until everything is evenly moistened.
  • Spread granola mixture onto lined sheet pan and bake, stirring every 15 minutes, until toasty brown, approximately 45 minutes.
  • (Try to) cool completely before serving or storing.

Yield: 7 cups.

Maple-Sunbutter Cookies {gluten-free, nut-free, vegan}

~ Lara ~ 6 Comments

Maple-Sunbutter Cookies {gluten-free,vegan}

Winter Daybreak

MAPLE-SUNBUTTER COOKIES {gluten-free, nut-free, vegan}

Just to push all those savory-salty-sweet buttons like a good peanut butter cookie! I’ve tried this recipe with all sorts of gluten free flours, oils, and sweeteners.  However, maple syrup is my favorite!  The choice of oil seems to make less of a difference.  I give a couple of options below.  If you opt for coconut oil, be sure it is melted.  Like butter, it solidifies at cooler temps and will seize up into little chunks when it meets a cold substance (like refrigerated maple syrup!).

Dry Ingredients:
1 cup sorghum flour (or brown rice flour)
1/2 teaspoon baking soda
1/2 heaping teaspoon kosher salt
1/4 teaspoon xanthan gum

Wet Ingredients:
1/2 cup sunflower seed butter
1/2 cup pure maple syrup (I used grade A, but I bet grade B would be even better)
3 tablespoons unrefined coconut oil (melted), olive oil, or organic canola oil
1 teaspoon vanilla

  • Preheat oven to 350 degrees F.  Line a sheet pan with parchment paper.
  • In a medium bowl, whisk together the dry ingredients.
  • In a large bowl, mix together the wet ingredients.  Add the dry mix to the wet mix and stir until evenly moistened.  Allow the dough to rest a minute or two.
  • Using a tablespoon, drop the dough onto the cookie sheet and give each mound a gentle press to barely flatten into disks.
  • Bake 9-11 minutes, depending on your cookie personality: soft vs crumbly.

Yield: About 1 dozen