Category Archives: Gluten free
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
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.
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
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.
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!
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.
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
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.
- 4 pounds Yukon gold potatoes, peeled and cut into small squares
- 3 garlic cloves
- 4 tablespoons butter
- ¾ to 1 cup half and half
- 2 cups shredded Manchego cheese, grated
- 1 teaspoon smoked paprika
- 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.
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Mix the spices, divide in half and keep aside.
- 4 tablespoons butter, softened
- ½ of the spice rub
- 1 tablespoon honey
Mix all the ingredients in a small bowl and keep aside.
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 1 cup turkey or chicken broth
- ½ cup orange juice
- ½ cup dry sherry
- 1 medium onion, chopped roughly
- 2 carrots, chopped roughly
- 2 celery stalks, chopped roughly
Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.
Preheat convection oven to 325 degreed F.
Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth, juice and sherry to the bottom of the roasting pan. Add the onion, carrots and celery. Keep aside.
Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.