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Category Archives: Gluten free

South Indian Style Tomato Rice

June 25, 2017

This is my version of a classic South Indian style tomato rice- mine is made with brown rice.  No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!

  • 1 cup brown jasmine rice, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil

Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.

  • 2 tablespoons coconut oil
  • 1 teaspoons mustard seeds
  • 1 teaspoons cumin seeds
  • ½ inch cinnamon stick
  • 2 cloves
  • 8 to 10 curry leaves, chopped
  • 1 medium onion, chopped
  • 2 inch ginger, grated
  • 1 cup tomato sauce
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.

Chimichurri Sauce with Grilled Meat and Vegetables

June 20, 2017
  • 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
  • 1 pound fresh shrimp, cleaned and deveined
  • 20 ounces Shiitake mushrooms, cleaned
  • 2 – 3 zucchinis, washed and cut into 2 inch rounds
  • Olive oil
  • Salt

Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.

Chimichurri Sauce

  • ½ cup fresh cilantro, chopped fine
  • ¾ cup fresh parsley, chopped fine
  • 4 garlic cloves, grated
  • ½ cup extra virgin olive oil
  • Zest of one lemon
  • Juice of one lemon
  • ½ cup red wine vinegar
  • Salt

Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.

 

Filet Mignon with Cilantro Lime Sauce

June 19, 2017
  • 4 filets
  • Salt
  • Pepper
  • Olive oil

Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.

Sauce

  • Juice of 2 limes
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 to 2 teaspoons salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 to 2 tablespoons honey
  • 1 cup fresh cilantro

Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.

Cook the steak as desired and serve the sauce on top.

Serve with oven fries and mango salsa.

Ground Turkey White Chili

May 22, 2017
  • 2 tablespoons extra light olive oil
  • 1 pound dark meat ground turkey
  • 2 teaspoons cumin seeds, ground
  • 1 teaspoon Mexican oregano
  • 1 tablespoon chili powder
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 4 to 5 small tomatillos, husks removed and chopped
  • 1 4 ounces can of diced chilies
  • 2 teaspoons salt
  • 4 cups chicken stock
  • 1 14 ounces can cannellini beans
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.

Brown Rice Vegetable Pulao

May 21, 2017
  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 ½ cups vegetable broth
  • 2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cumin
  • 1 yellow pepper, chopped
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

 

Chicken Mango Coconut Green Curry

May 15, 2017
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large yellow or orange pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Chicken Curry with Dill and Cilantro

May 9, 2017

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

  • 2 pounds chicken thighs, skinless, with or without bone
  • ½ cup greek yogurt
  • 2 tablespoons half and half
  • 2 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Juice of half a lemon
  • 2 teaspoons salt
  • 1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

  • 1 cup fresh dill
  • 1 cup fresh cilantro
  • 10 to 12 green onions
  • ½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

  • 3 tablespoons extra light olive oil
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.