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Category Archives: Gluten free

Mushroom and Bean Chili with Mushroom Quinoa

January 26, 2020
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Sauteed Tofu with Hoisin Sauce

January 21, 2020

1 pack extra firm tofu, drained of excess liquid

¼ cup hoisin sauce

2 tablespoons soy sauce

1 teaspoon honey

1 teaspoon fresh grated ginger

3 garlic cloves, grated

1 teaspoon sesame oil

Salt

½ teaspoon red pepper flakes

4 tablespoons peanut oil

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

¼ cup green onions, chopped

 

Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.

Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.

Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.

Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.

Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.

 

 

 

Roasted Cauliflower and Potatoes with Harissa

January 19, 2020

1 head of cauliflower, cut into florets

4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces

Oil to drizzle and cook with

Salt

Pepper

5 to 6 green onions, whites and greens separated and chopped

2 inch fresh ginger, grated

2 tablespoons harissa

1 teaspoon ground coriander

½ cup chopped cilantro

 

 

Preheat broiler to high.

Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.

Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.

Easy Guacamole

January 13, 2020

Easy Guacamole

I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…

  • 4 to 5 avocados, cut in half and scooped out
  • Juice of 2 large limes
  • ½ cup cilantro, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons salt

Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!

Super Easy Tomato Salsa

January 12, 2020

Super Easy Tomato Salsa

This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!

  • 1 cup cherry tomatoes, chopped
  • 1 medium shallot, chopped
  • 2 serrano chilies, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, grated
  • Juice of one lime
  • 2 teaspoons salt
  • 1 tablespoons extra virgin olive oil

Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.

Moroccan Style Potato Gratin

November 24, 2019


1/3 cup finely grated Gruyere cheese
¼ cup finely grated Parmigiano Reggiano
2 cups heavy cream
2 medium garlic cloves, mined
2 tablespoons harissa
Salt
Pepper
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 tablespoons unsalted butter

Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and harissa to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
I modified this recipe from NYTimes.

Manchego and Smoked Paprika Mashed Potatoes

November 21, 2019
  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.