Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}


1 Comment

Rice Cooker Kichari

Yummmmm!!! I just finished making this, and it’s delicious. Much creamier than my normal kichari, because my stove-top pot is too small for a proper batch, and it boils all over.

Well. So did this.

But the end result is worth it, and I didn’t have to stand there and *watch* it boil over. I was in the other room, doing something more productive while it boiled over. 😀 I’ll figure out how to fix the boiling over thing, but in the meantime, if you don’t mind a bit of a mess, this is THE STUFF here.

I took half a cup of mung beans (split and shelled) and half a cup of rice — completely forgot to soak either, but it worked out juuuust fine, except for the oft-mentioned boil over — and put them in the rice cooker with my standard 2 cups of water (for cooking rice). After a moment’s pondering, I added another cup or so of water, just for good measure and so I wouldn’t scorch the pooptarts out of my rice cooker. Plugged it in, turned it on. Left it alone. (My rice cooker only has one setting: “on”, so no complexity here).

In the meantime, I’d put some olive oil (I’m out of ghee) in a saucepan and started it heating, and chopped up a large potato and put that in the microwave to cook. Sautéed sliced onions and some garlic with cumin seeds in the oil,then added a dollop (about 1 Tbsp) of bacon grease from the fridge. If you’re veg, then this is not for you. :} Sorry. I wanted a little more richness than I could get with just olive oil. Added turmeric, curry powder, salt, and some other goodies – what I had on the counter – and let the onions get soft. The potatoes dinged, so I threw those in too, to get the benefit of the spices and oniony-ness and good mojo. Let that finish up for a few more minutes, then turned it off and went to weave in the other room.

Shortly thereafter, I heard the ungentle hissing of an epic boilover, but I really couldn’t be bothered to get up and check… what could I do, other than wring my hands and say “oh, dear, it’s boiling over”? After about 20 minutes, the rice cooker clicked into its warm cycle, and I bustled into the kitchen to move it to another bowl before it could crust to the surface of the rice pan. Put in oil, onions, garlic, and potatoes, and stirred. After I combined the mixtures, I tasted it – needed more spices, so I added them to taste.

The texture is smooth and creamy, unlike the slightly crunchy way it turns out on the stove. It’s pretty bodacious and I am gleefully happy with this recipe. HOORAY!!

Advertisements


Leave a comment

Quinoa pudding in the rice cooker!

You may sense a trend here.

I’m having a season of stomach problems, and frankly all I want is to eat things that make me happy. Rice pudding makes me happy. 😉  However, when I posted my last rice pudding post, a friend who can’t eat rice asked me if it could be made with quinoa… so last night I tried it. I tried it in the rice cooker, because a couple of the quinoa pudding recipes I sought out used the words “bain marie”, and nothing makes me run faster than those two words. Shudder. I thought to myself, I bet it would work using the rice cooker, and so it did. Life is good, my friends. I BANNED THE BAIN MARIE!

It tastes good, although quinoa doesn’t soak up as much liquid as rice, so it was a little sloppier. However, I wanted to try the recipe with only one substitution, so I was prepared for that, and frankly, I don’t mind a bit. This morning it’s solidified and is properly “puddingy”.

If you’d like to make your own, follow the directions from the last post (linked above in the text) and just substitute 1 cup of well-rinsed quinoa. (In the interests of full disclosure, I did a typically crummy job of rinsing it, frankly: just swished it around in a colander lined with paper towel for a few rinses, then plopped it in the cooker. Just to be honest.) It doesn’t taste exactly the same as rice pudding, because the quinoa will contribute its own nutty taste (I often think of it as green), but it’s a very nice substitute if you’re looking to get more nutritional value out of your desserts or if you can’t eat rice.

Enjoy!

 

 


1 Comment

Aloo Palak, or spinach and potatoes

I had some spinach that needed to meet its Maker, and a couple of potatoes that were starting to think about becoming manky… so I searched for “spinach potatoes Indian” et voila! Here it is!

This recipe met a simple requirement: I had almost all the ingredients. I followed it pretty closely, except my potatoes refused to boil (the pan was too small and I was afraid of a turmeric boil-over, so I didn’t have them on high enough heat), so they eventually just got fished out of the pan and stuck in the microwave in a bowl on the “potato” setting. Sometimes simple is best, people. lol

A note to Celiacs and others following a strictly gluten-free diet: a lot of Indian recipes call for asafoetida, or hing. Almost all hing, from my research, seems to be cut with wheat flour. There’s one brand – I think it’s Frontier Naturals – that’s cut with rice flour instead of wheat, so that’s a very important consideration for us! Always ask at Indian restaurants if your meal will have hing in it before you order. Also, many hing labels I’ve seen in the past only list the asafoetida – not the wheat flour. So be careful!! I just leave it out of my cooking, because no amount of authenticity is worth the amount of illness that happens when I get glutened. :} One of the things I liked about this recipe is that it didn’t call for hing! 

http://www.food.com/recipe/aloo-palak-indian-potatoes-spinach-108787

INGREDIENTS

DIRECTIONS

  1. In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes. (I waited and added the chili powder at the end, with the other spices. Also, I cooked these in some ghee, although no oil is specified.)
  2. Remove from the pan and blend to a fine puree and keep aside. (I didn’t do this; I wanted to keep it chunky. I like chunky. lol)
  3. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done. (Yeah. This totally didn’t happen. See note above)
  4. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes. (You want the cumin seeds to crackle!)
  5. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
  6. Simmer for few minutes till the potatoes absorb the flavor.
  7. Add fresh cream if desired. (I didn’t, but I bet this would be delish.)

I made some jheera rice (recipe to come soon; in the meantime, you can find lots of recipes for this online!) and spooned a little of the aloo palak on top. Heavenly!!

 

In the pot!

 

I’m ready for my closeup


3 Comments

What’s In The Oven: Baked Pears With Cinnamon Honey

I’ve started trying some recipes for the holiday season, and I happened to pick up two beautiful Bartlett pears (seriously. They taste like champagne. It’s kind of a shame to bake them) at the market the other day, so I looked up some pear recipes. I’m also trying to stay away from sugar when I can (without making myself feel denied), so this recipe fit the bill perfectly.
https://blog.myfitnesspal.com/baked-pears-with-cinnamon-honey/

I just peeled, cut up, and cored my pears, then added two small Gala apples I had sitting by just for good measure. Simmered the butter, honey, vanilla, and cinnamon on the stove as requested (for this I used cassia, not ceylon, because I have more of it) and added about a half teaspoon of ginger for good measure. I spooned the sauce over the fruit in a baking pan and put it in a 400 degree oven and it’s in there now. I’ll let you know how it comes out.

Before cooking


UPDATE: Just came out of the oven and oooooommmmmggggg

It’s good

It’s really good

Did I mention it’s good?

Sorry, I can’t type any more because I’m eating now.

 

mmmnf

 

(sexy music plays)

 


Leave a comment

Onion Rings + Honey Sesame Pork, non-Crock-Pot edition

I wanted to make the Honey Sesame Chicken recipe again today with pork, but with one thing and another, I left it too late to make in the slow cooker. So, I made it on the stove instead, and it was actually even better this way!

As a side bonus, I figured I’d fry up some onion rings as an appetizer, since I was going to be frying the pork anyway. (I miss onion rings dreadfully, and these were delicious. Hit the spot!)

IMG_5307

So I thick-cut about 1/4 of a sweet onion, sliced the rest thinner for the stiry-fry, and smashed 5 cloves of garlic for that as well. Mixed rice flour, black pepper, garlic powder, kosher salt, and cayenne pepper together in a bowl, and cracked one egg into another bowl. I’d heated up about an inch deep oil in a frying pan on medium heat while I was doing all this, so it was nice and hot by the time I dredged the onion ring slices in the egg and then coated them in the flour mixture. I slid the onion slices into the hot oil and let them fry while I started the stir-fry.

I heated a thin coating of oil in another pan and began frying the garlic and the rest of the onion (in thinner slices, with no flour mixture on them). Then I added ginger to the flour mixture. Meanwhile, I cubed the pork and tossed that in the flour mixture (without egg) until it was well coated. By this time the onion rings were done, so I moved those onto some towels to cool and drain, and slid the pork into the hot oil to deep fry it.

While the pork was deep frying, I added soy sauce (gluten free, of course) and sesame oil to the small pan with the garlic and onions in, then drizzled about a tablespoon of honey over that mixture, stirred, and then let it reduce for a while as I checked the pork.

As the sauce was reducing, I added about 2 teaspoons of the flour mixture to it, for flavor and to help it thicken up a bit more. Quite soon, the pork was done and so was the sauce. So I poured the sauce off into a bowl, put the fried pork cubes in it, and mixed them together. Plated a bit of that and the onion rings, and voila! It was dinner.

It was very, very good, too. 😀 I wasn’t really sure this would work without the crock-pot, so I’m gratified that it was actually a little better, in some ways.

IMG_5309

Especially because there were onion rings. Oh, onion rings.


1 Comment

GF Crustless Quiche

This is the second time I’ve made this recipe, from Food Network:
http://www.foodnetwork.com/recipes/food-network-kitchens/crustless-quiche-master-recipe-recipe.html

…and it’s actually quite easy. I didn’t make any major changes to it, other than just using whole eggs rather than separating them — did it the first time, but didn’t have time to fuss this second go-round — and lots of grated Parmesan on the bottom — I like it to be a little crust-like, and I have a big container of grated Parm from GFS that’s going to expire soonish. I also used 5 eggs rather than 4, because I have eggs that may go bad soon as well, and I’d rather eat them than dispose of them. Oh!! I also sprayed the pan with Pam Coconut Oil spray rather than melting butter, because again no time.

I think that’s all I did to it. lol

So I sprayed the pan, shook in lots of grated Parmesan, poured in the first half of the custard. Then I added half the cup of grated cheese (Sharp Cheddar in this case, last time I made it with more Parmesan); there had been a sale on cheese at the grocery store, so I had the Cheddar already in the freezer and thawed it for this recipe, which imo makes it a tad easier to grate.

 

After that, I tore up (roughly, in a fairly Flintstone-ian manner) and added some spinach and fresh herbs from my garden (oregano, basil, and lemon thyme), then carefully poured the rest of the custard over that so there weren’t any leaves sticking up.

I finished the top off with the other half of the grated cheddar, a shake of black pepper, and some more grated Parmesan. Now it’s in the oven! 😀 The last one was delicious, can’t wait to see how this one turns out.

  


2 Comments

A Corny New Wrinkle

Well, it appears I have a new an challenging wrinkle in my food regime. I seem to have become intolerant to corn, which is… unfortunate. When I eat corn, I have internal discomforts and facial dermatitis, and when I don’t eat it, I feel much better and my face clears up like magic.

(image from Serious Eats)

Poopsicles. This is a vexing development, and quite recent. To look at the bright side, however, I’ll now need to re-examine my favorite foods and see where I can eliminate this insidious pest, which means new blog posts and possibly some new favorites!

I’ve started doing my research and finding all those sneaky places corn is added to food, and of course my stomach lets me know inexorably when I’ve had some. This will push me even further into non-processed foods, which is all to the good. So, here we go!