It's a church potluck on Sunday, and I've been experimenting with GF dessert recipies, because finding something edible on the dessert table is always an issue. My weight is happier for it, but now I'm not the only GF person in the congregation. Time to provide.
This summer, I ended up with an overabundance of peaches, so I have a couple of gallon bags in my freezer. I would like the space back, and soon. Part of the bag went for this and the rest is being used in an experiment for next week's recipe.
This is not the"traditional" northern cobbler, made with pie crust. This is a more sourthern version, with a drop biscuit topping.
When I say I don't use many GF substitutions, that's true. But I'm also a midwesterner, with recipes and tastes handed down for generations. Bread is the staff of life. Soup should be served with rolls or sandwiches. And rolls or biscuits are required for large family meals. God bless Bisquik, who make a GF version of their standard mix. I almost always have a box going. It's cheaper than most other mixes, requires less time, and definitely less expensive than the pre made rolls. Also, unlike most GF bread-like-products, it's really hard to tell the difference.
You'll need:
1 24oz bag frozen peaches (or something 3.5-4c worth of peach slices)
1T cinnamon
1 t ginger
1/4 c sugar
1t cornstarch or other thickening agent
2 1/2 c GF bisquik mix
2/3 c milk
preheat the oven to 375. Mix peaches, cinnamon, ginger, sugar, and cornstarch, and place in greased 8x10 or equiv. I use my 4qt casserole or 12" round casserole, because I want depth. Make the biscuit mix, then drop spoonfuls across the top of the peaches until the peaches are mostly covered, or the distribution is relatively even. Like most cooking, this is not exact science land. Bake for 30 min or until a)the juices are boiling *and* b) the biscuits are golden. The timing is going to shift a bit based on your dish.
Saturday, January 26, 2013
Sunday, January 13, 2013
Leek and potato soup
My philosophy about being gluten free is that I try to make foods that aren't based on wheat at all. So there are a lot of Mediterranean foods, and south Asian, and a lot of soups. I come from a soup family.
Currently, we have ice outside, and it's really not worth leaving the house. The dog agrees, even though the walk was cut drastically short yesterday by rain. Neither one of us likes walking in the rain, so as soon as she's done with her business, she turns around to run for home...and I'm not going to argue.
A well stocked pantry and fridge will get me through a lot of bad weather, though, or nights when I am just Not Going Out. Today, it was that I had picked up a leek at the market a few weeks ago, intending to make this soup as something simple between large holiday meals...and ended up eating a lot of leftovers instead of soup.
This is a smooth, creamy, lucious soup, if you have an immersion blender. Or, it can be a chunky chowder if you don't. Both are tasty. If you're not going to puree, I recommend dicing everything to 1/2" or less chunks.
1 med leek
1 T olive oil.
1 clove garlic, minced
2 med potatoes
1/2 gal milk
1/2 c parmesan
1 can white beans, drained and rinsed
1 t kosher salt
1 t black pepper
1/2 t savory
1/2 t parsley
Chop the leek, discarding the green bits. Saute in oil with garlic in a stock pot, dutch oven, or other 4qt or better stovetop cooking vessel. Throw the potatoes in the microwave for 5 min or so, until they're done. I peel the potatoes here, because I find it much easier. If you're a purist, you can do this prior to cooking (on the other hand, a purist would also insist on boiling the potatoes. I don't want to spend the time or waterlog my spuds). Roughly dice the potatoes, and throw them and everything else into the pot. Take the stick blender to it. I like my version mostly smooth with a few stray chunks left. It gives me the same feeling as the solid bits in homemade mashed potatoes - definitely not from a box. The fancy way is to make it totally smooth - it's velvety and gorgeous and rich and very suitable for company.
Currently, we have ice outside, and it's really not worth leaving the house. The dog agrees, even though the walk was cut drastically short yesterday by rain. Neither one of us likes walking in the rain, so as soon as she's done with her business, she turns around to run for home...and I'm not going to argue.
A well stocked pantry and fridge will get me through a lot of bad weather, though, or nights when I am just Not Going Out. Today, it was that I had picked up a leek at the market a few weeks ago, intending to make this soup as something simple between large holiday meals...and ended up eating a lot of leftovers instead of soup.
This is a smooth, creamy, lucious soup, if you have an immersion blender. Or, it can be a chunky chowder if you don't. Both are tasty. If you're not going to puree, I recommend dicing everything to 1/2" or less chunks.
1 med leek
1 T olive oil.
1 clove garlic, minced
2 med potatoes
1/2 gal milk
1/2 c parmesan
1 can white beans, drained and rinsed
1 t kosher salt
1 t black pepper
1/2 t savory
1/2 t parsley
Chop the leek, discarding the green bits. Saute in oil with garlic in a stock pot, dutch oven, or other 4qt or better stovetop cooking vessel. Throw the potatoes in the microwave for 5 min or so, until they're done. I peel the potatoes here, because I find it much easier. If you're a purist, you can do this prior to cooking (on the other hand, a purist would also insist on boiling the potatoes. I don't want to spend the time or waterlog my spuds). Roughly dice the potatoes, and throw them and everything else into the pot. Take the stick blender to it. I like my version mostly smooth with a few stray chunks left. It gives me the same feeling as the solid bits in homemade mashed potatoes - definitely not from a box. The fancy way is to make it totally smooth - it's velvety and gorgeous and rich and very suitable for company.
Saturday, January 12, 2013
Bacon, mushroom, & gouda quiche
As often happens, I looked in my fridge and tried to decide what could be made from ingredients on hand. I was having guests for lunch this afternoon, so it needed to be fancy, low carb, and gluten free. And simple. Riiiight.
I have a lot of eggs. I'm still working through the leftovers of a 15doz case of eggs. And so something using those would be good. And that hunk of goat cheese gouda that I was given at new years. Oh, and those mushrooms that really needed to get used. QUICHE!
A nut crust is really easy, gluten free, and low carb. I started off using pecans, but I started throwing in whatever nuts happened to be in the house into the food processor, and it tends to give it some depth.
NUT CRUST:
1 c chopped pecans
1 c chopped walnuts
1/2 c almonds
2 eggs
1 T butter
2 T almond or rice flour
Preheat the oven to 425. Puree nuts in food processor, until they don't get any more fine. Mix with eggs, melted butter, and flour. Press into pie pan, and bake for 15 min
BACON, MUSHROOM, & GOUDA QUISCHE
2 c shredded gouda
1/2 c diced mushrooms
4 slices bacon, cooked and crumbled
5 eggs
1 1/2 c heavy whipping cream
Preheat the oven to 375. Mix ingredients well, pour into crust. Bake for 35-45 min, or until the center is set. Let cool for 15 min before cutting.
I have a lot of eggs. I'm still working through the leftovers of a 15doz case of eggs. And so something using those would be good. And that hunk of goat cheese gouda that I was given at new years. Oh, and those mushrooms that really needed to get used. QUICHE!
A nut crust is really easy, gluten free, and low carb. I started off using pecans, but I started throwing in whatever nuts happened to be in the house into the food processor, and it tends to give it some depth.
NUT CRUST:
1 c chopped pecans
1 c chopped walnuts
1/2 c almonds
2 eggs
1 T butter
2 T almond or rice flour
Preheat the oven to 425. Puree nuts in food processor, until they don't get any more fine. Mix with eggs, melted butter, and flour. Press into pie pan, and bake for 15 min
BACON, MUSHROOM, & GOUDA QUISCHE
2 c shredded gouda
1/2 c diced mushrooms
4 slices bacon, cooked and crumbled
5 eggs
1 1/2 c heavy whipping cream
Preheat the oven to 375. Mix ingredients well, pour into crust. Bake for 35-45 min, or until the center is set. Let cool for 15 min before cutting.
Monday, January 7, 2013
Butternut Squash Currry
The vast open field of things called "curry" is often my go-to when I have vegetables that need to get used, or a lot of people to feed, fast. Now a slow cooked, all-day Indian meal is a fabulous thing, worthy of praise. I don't often have the time to make that.
Friday, I looked in my fridge and decided that I was going to have people over for dinner, since mostaciolli for lunch and dinner every day for four days is a bit much, even for me. There was this squash, sitting on the counter...and the people I invited over were veggie. Ok, then. Requirements - must have everything on hand, curry in 30 min or less.
Butternut Squash Curry
1 T olive oil
1 t cumin seeds
1 t tumeric
1-2 cloves diced garlic
2 small onions, diced
1 med butternut squash
2 c milk
1 t kosher salt
1 T mild curry paste
1/2 t yellow curry powder
1 T tapioca flour
1/2 t garam masala
Peel the squash, then slice and clean out the seeds and goo. Cube, and put in a microwave safe bowl. Cover, and cook on high in the microwave for 5 min, stir, cook for 3, test, and keep cooking until it's fork-tender.
While you're waiting on the squash - heat oil in large skillet or medium wok over med-high. Toss in cumin seeds and stir until they're slightly brown. Add tumeric, garlic, and onion. Keep stiring.
If all goes well, the onions turn transparent about the same time the squash is done in the microwave. Add in the squash, then the milk, salt, and curry paste. Make sure that the curry paste has dissolved into the liquid before adding the curry powder. Use a measuring cup as combination ladle and bowl to grab some of the liquid. Add the tapioca flour to the cup, mixing until there are no lumps. Add it back into the main dish. Stirring gently, bring the whole thing to a simmer. Stir in the garam masala. Turn the heat either low (if everyone is running late, it's not a bad thing), or off. Serve over rice.
Friday, I looked in my fridge and decided that I was going to have people over for dinner, since mostaciolli for lunch and dinner every day for four days is a bit much, even for me. There was this squash, sitting on the counter...and the people I invited over were veggie. Ok, then. Requirements - must have everything on hand, curry in 30 min or less.
Butternut Squash Curry
1 T olive oil
1 t cumin seeds
1 t tumeric
1-2 cloves diced garlic
2 small onions, diced
1 med butternut squash
2 c milk
1 t kosher salt
1 T mild curry paste
1/2 t yellow curry powder
1 T tapioca flour
1/2 t garam masala
Peel the squash, then slice and clean out the seeds and goo. Cube, and put in a microwave safe bowl. Cover, and cook on high in the microwave for 5 min, stir, cook for 3, test, and keep cooking until it's fork-tender.
While you're waiting on the squash - heat oil in large skillet or medium wok over med-high. Toss in cumin seeds and stir until they're slightly brown. Add tumeric, garlic, and onion. Keep stiring.
If all goes well, the onions turn transparent about the same time the squash is done in the microwave. Add in the squash, then the milk, salt, and curry paste. Make sure that the curry paste has dissolved into the liquid before adding the curry powder. Use a measuring cup as combination ladle and bowl to grab some of the liquid. Add the tapioca flour to the cup, mixing until there are no lumps. Add it back into the main dish. Stirring gently, bring the whole thing to a simmer. Stir in the garam masala. Turn the heat either low (if everyone is running late, it's not a bad thing), or off. Serve over rice.
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