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Category Archives: Gluten free

Portuguese Style Soup with Garlic Sausage and Kale

January 23, 2018

Great soup recipe I took from serious eats of course modified it to my taste… yummy!!

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 links chicken garlic sausage, casings removed, crumbled
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 large russet potato, peeled, quartered and cut into ¼ inch slices
  • 2 medium Yukon Gold potatoes, peeled, quartered and cut into ¼ inch slices
  • 5 cups homemade or store bought chicken stock
  • 6 cups baby kale, chopped
  • Salt
  • ¼ cup fresh chives, chopped

Heat the butter and olive oil in a large Dutch oven over medium heat. Add the crumbled sausage and sauté for about 5 minutes or till the sausage is golden brown. Add the onion and garlic and sauté for another 3 to 4 minutes. Add the potatoes and the stock, bring to a boil and simmer for 10 minutes. Use a potato masher to mash the potatoes a bit to thicken the soup. Add 1 teaspoons of salt. Cook for a about 20 to 25 minutes. Add the chopped kale and cook for another 5 to 6 minutes. Check for seasonings and garnish with chives.

 

Arugula Orange and Feta Salad

January 22, 2018

One of my favorite winter salads…

  • 4 cups baby arugula
  • 2 navel oranges, peeled and cut into thin rounds
  • ½ cup crumbled feta cheese
  • ¼ cup sliced and toasted almonds

Orange and Meyer Lemon Dressing

  • Juice of 3 Meyer lemons
  • Juice of 2 navel oranges
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 teaspoons honey

Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.

Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!

Indonesian/Thai Chicken Noodle Soup

January 21, 2018

This is an amazing noodle soup… filled with yummy flavor. I saw the recipe in the New York Times and liked it but I changed it as I was cooking and tasting.. I think my version is much better…

  • 1 pound chicken thighs with bone and skin
  • 2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
  • 6 kaffir lime leaves, fresh or frozen (optional)
  • 1 teaspoon kosher salt, more to taste
  • 1 teaspoon black peppercorns
  • 1½ tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 3 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 1½ teaspoons turmeric
  • 2 tablespoons finely minced ginger
  • 3 tablespoons peanut oil
  • ½ cup coconut cream
  • Juice of one large lime
  • 2 tablespoons chopped mint, Thai basil and cilantro leaves
  • 1 pound noodles of choice
  •  Quartered limes
  •  chili paste (such as sambal) for serving

 

Place chicken pieces in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred and chop meat into bite-size pieces.

Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)

Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.

Add the stock to the cooked spices. Bring to a simmer and cook 10 minutes.

Transfer the broth in a blender and blend all the aromatics and spices. Transfer back to the pan and bring back to a boil. Add the coconut cream and check for seasonings. Turn off heat under soup and stir in lime juice and garnish with the herbs. Cook noodles according to package directions.

To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup. Top with lime pieces, chili paste and some sautéed greens (I used mini bok choys)

 

Shrimp Bowl with Peruvian Style Sauce

January 16, 2018

This recipe is a combination of my love of Asian food and a Peruvian style sauce. I saw this sauce recipe in the New York Times- one of my favorite sites to find things to cook. I changed it up a bit and came up with a delicious rice bowl…

Sauce

(Taken from the NYT)

  • 1 cup cilantro
  • 2 jalapenos, seeded and chopped
  • 2 garlic cloves
  • Juice of one lime
  • ¼ cup basil
  • ¼ cup feta cheese
  • ½ cup Dijon mustard
  • 1 teaspoon salt
  • ½ tablespoon sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ cup extra virgin olive oil

Add all the ingredients into a powerful blender. Blend till a smooth sauce is formed. Take out and keep aside. Will last in the fridge for a couple of weeks. Can be used as a condiment for a variety of things.

Fried Rice

  • 1 cup jasmine rice
  • 2 teaspoons butter
  • 2 cups water

Heat a saucepan with the butter. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and bring to a boil. Simmer on a medium heat with the pan partly covered till all the water is cooked off. Cover fully with lid, turn the heat down to low and cook for another 15 minutes. Fluff the rice with a fork, take out into a cookie sheet and spread with the fork and refrigerate for at least 2 hours.

  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 3 spring onions, chopped with whites and greens separated
  • 2 garlic cloves, chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon honey
  • Salt

Heat a wok like pan with the peanut oil. Add the pancetta and cook on medium high heat for 3 to 4 minutes or till the pancetta is golden brown. Add the whites of the spring onions and garlic. Saute for 2 to 3 minutes. Add the cooled rice and sauté on high heat for 3 to 4 minutes. Add the sauces and mix well. Check for seasonings, add salt if necessary. Garnish with green parts of the spring onions.

Sauteed Greens

  • 3 to 4 packs of baby bok choy or any other green
  • 2 tablespoons peanut oil
  • 2 to 3 garlic cloves, minced
  • Salt

Heat a wide frying pan with the peanut oil. Add the garlic and sauté for 30 minutes on medium heat. Add the greens and sauté on high heat for 3 to 4 minutes or till the greens are wilted. Add salt and turn heat off.

Sauteed Shrimp

  • 2 tablespoons peanut oil
  • 1 pound medium shrimp, cleaned and deveined
  • Salt

Heat a wide frying pan with the peanut oil. Add the shrimp and cook on high heat for 2 to 3 minutes, turning them once. Add salt to taste and cook till just done- do not over cook.

Assemble the bowls with fried rice, bok choy, shrimp and a drizzle of the Peruvian sauce.

 

Coleslaw with Apples

January 9, 2018
  • 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
  • ¼ cup mayonnaise
  • ¼ cup full fat yogurt
  • Juice of a small lime
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 medium pink lady apple, sliced thin
  • ½ cilantro, chopped

Transfer the cabbage mixture, apple and cilantro to a mixing bowl.

Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.

Pepper and Bean Salad

January 8, 2018
  • 1 14 ounces can black beans, rinsed and drained
  • 1 14 ounces can kidney beans, rinsed and drained
  • 1 large red pepper, cut into ½ inch squares
  • 1 small red onion, cut into ½ inch squares
  • ½ cup cilantro, chopped

Add all the ingredients to a mixing bowl.

Dressing

  • Juice of 2 limes
  • Juice of 4 small Clementines
  • ½ cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 to 2 teaspoons honey

Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.

Mexican Style Pressure Cooker Pulled Pork

January 7, 2018

This is a great recipe to make in this weather… and the pressure cooker makes it super fast. Really, really yummy! Will post some salad recipes in the two days…

  • 3 to 4 pounds pork shoulder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon coriander powder

Mix the spices and salt in a small bowl. Sprinkle all over the pork, marinate overnight or at least for 2 to 3 hours.

If refrigerated, take out half an hour before cooking.

  • 2 tablespoons olive oil
  • 1 cup Mexican style barbecue sauce (homemade or store bought)
  • 2 cups water

Heat a pressure cooker with the olive oil. Brown the pork shoulder on all sides on high heat, about 4 to 5 minutes on each side. Add the sauce and water. Cover with lid and cook under pressure on low heat for an hour and a half. Take out of the pressure cooker and place in a bowl to cool off. In the meantime, bring the liquid in the pressure cooker to a boil and simmer till the liquid is cooked down to 1 cup. Take the liquid out into a bowl, skim the fat off the top.

Once the pork is cooked off, using two forks, shred the pork, taking off any excess fat. Pour the spare liquid and mix well. Keep aside.

Chili Barbecue Sauce

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 dried ancho chilies, stems and seeds discarded and cut into ½ inch pieces
  • 1 14 ounces can diced tomatoes with chilies
  • ½ cup red wine vinegar
  • 1/3 cup brown sugar
  • 1/3 cup Worcestershire sauce
  • Juice and zest of 3 clementines
  • 1 to 2 teaspoons salt

Heat a medium saucepan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the ancho chilies, tomatoes, vinegar, sugar, Worcestershire sauce, zest, juice and salt. Bring to a boil and simmer on a low flame for about 20 minutes. Take off heat and transfer to a blender and blend till a smooth sauce is formed. Check for seasonings and take out into a small bowl.

Serve the pulled pork on bun of choice topped with a bit of the barbecue sauce and coleslaw!