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Archives for February 2006

Homemade Major Grey Chutney – from pineapple

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This recipe makes a little more than 1 quart of chutney. It was adapted for the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.

4 cups fresh pineapple (peeled, cored and coarsely chopped in small bite-sized pieces)
1 cup dark brown sugar
1 cup apple cider or white vinegar
1 cup Spanish onion, coarsely chopped
3/4 cup golden raisins
1/2 cup lime, seeded and chopped – leave the peel on
1/2 cup ginger root, peeled and minced
1/2 cup orange, peeled, seeded and chopped
1/2 cup molasses
1/4 cup lemon, peeled, seeded and chopped (about 1 lemon)
3 garlic cloves, minced
1 Tablespoon mustard seed
1 teaspoon dried red pepper flakes (or one dried cayenne pepper, minced)
1 teaspoon gluten free ground cinnamon
1/4 teaspoon gluten free ground cloves
1/4 teaspoon gluten free ground allspice
1-1/2 teaspoons kosher or sea salt (if you use table salt, use non-iodized, and use less)

Mix all the ingredients in a large non-reactive pot (non-stick, enamel or stainless). Bring to a boil and simmer for 30 minutes, stirring occasionally. Make sure the chutney does not burn.

Adjust the sweetness if necessary (you may want to add a 1/4 cup of sugar, for example.)

The original recipe (from the Bernardin canning jars manufacturer) called for mangoes and cilantro and did not include any salt. Also, the original recipe gave instructions for canning. Since this recipe has been altered, it is not known how long the chutney would have to be processed for canning. Therefore the chutney should be kept refrigerated.

Make sure all your ingredients are gluten free!

Quiche – gluten free!

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This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

For this quiche, you will need an unbaked pie shell – use 1/2 recipe GF Pastry Crust. Save the extra 1/2 egg from making the pie crust for the filling. Roll out the crust between two sheets of waxed paper until it fits the pie plate. Then remove the top sheet of waxed paper, flip the dough over in to a 9″ deep-dish glass pie plate, then carefully remove the other sheet of waxed paper. Repair any tears in the dough and set this unbaked crust aside.

2 onions, minced and fried in 1 Tablespoon gf butter (you can use leeks, shallots, some garlic, whatever oniony root vegetable you prefer, or a combination)
6 strips bacon, chopped, fried until crisp and drained of fat (you can chop the bacon with kitchen scissors before frying it. )
2 Tablespoons chopped fresh flat leaf Italian parsley
Cooked spinach, broccoli, asparagus, mushrooms (fry and drain) – choose one of these, or none of them, as you like
1 teaspoon dried marjoram
1/2 pound grated gruyere cheese (about 2 cups grated, and you can substitute other cheeses that are lurking around the cheese drawer)
4 eggs plus the leftover egg from making the pie crust
1 1/2 cups liquid (you can use any combination of milk, almond milk, rice milk, sour cream, yogurt, cream cheese, heavy cream, light cream, gf chicken stock etc. for the liquid, and if you use chicken stock use no more than 1/2 cup of that)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper

Preheat the oven to 400 degrees.

Into the bottom of the unbaked pie shell, sprinkle and evenly distribute the fried onions, bacon pieces, marjoram, parsley, vegetables (if you are using them), and finally the cheese.

In the food processor, combine the eggs and the 1 1/2 cups of liquid, salt and pepper. Whir this mixture to combine, then pour on top of the things in the unbaked pie shell.

Bake at 400 for 40 minutes, until puffed and browned on the top. Remove from the oven and allow to rest for 5 – 15 minutes before serving. Keep any leftovers in the refrigerator.

Note: Vegetarians can substitute a small amount of gluten free chipotle chilis in adobo for the bacon – this will make the quiche spicy.

Remember to use only gluten free ingredients!

Spicy Swiss Chard Soup with Asiago

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This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

Put 2 sliced onions and a tablespoon of butter in a non-stick soup pot. Sprinkle with 1 teaspoon sugar and cover the pot. Cook over low heat for 5 minutes, then remove the lid and brown the onions.

Next, add

1 bunch of cleaned swiss chard, greens only, sliced thinly
1 clove garlic, minced
1 large carrot, sliced
1/2 teaspoon GF Vietnamese hot garlic sauce
a few grindings of pepper

Fry this for a few minutes, then add

6 cups gluten free chicken stock

Cover the pot, and simmer for 10 minutes until the carrot slices are tender.

Remove the lid and add

1/4 cup GF sour cream

Serve with freshly grated Asiago cheese for sprinkling on top.

Make sure to use only gluten free ingredients.

Mongolian Hot Pot, or Meat Fondue in Bouillion

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Get out your old fondue pot, or buy a new one – this is a fun dinner adventure for the gluten free cook! This meal is not suitable for very young or very irresponsible diners, as it involves boiling stock. The recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

Prepare for quick-cooking and place on plates to take to the table, using a separate dish for each meat or fish:

Boneless chicken, sliced in bite-sized chunks for cooking quickly in soup
Rib-eye steak, fat removed and sliced in bite-sized chunks
Shelled, deveined whole shrimp
Sliced green peppers
Quartered mushrooms
Sliced onions
Broccoli flowerets
Cauliflower chunks
Other meats and vegetables of your choice

Prepare the stock by bringing the following ingredients to a boil:

1 quart gluten free chicken stock
2 slices ginger
Several cloves of garlic, peeled and crushed
Pepper

Transfer the boiling stock to a fondue pot with a burner underneath to keep the stock hot. Place a pad under the fondue pot to protect the table.

Make several dipping sauces, such as Tartar Sauce, Satay Peanut Sauce, Ginger Green Chile Sauce, Dry Spice Dipping Sauce. Put each sauce in a serving dish with a serving spoon.

Provide each diner with a fondue plate (hard-to-find plates have little indentations for sauce built right in to the plate,) or a regular dinner plate and several small dishes for their sauces, a fondue fork for cooking their meat and vegetables, and a knife and fork for dealing with their cooked food. Warn diners that the stock is hot.

The diner selects meat or vegetables to cook, spears the food with the cooking fork, then plunges the fork into the simmering stock in the fondue pot. When their forkful of food is cooked, they transfer the food to their plate, then use their other fork to dip the food in to their sauces and eat the food. Using a separate cooking fork is the best way to do this process while not sharing winter colds and viruses.

Serve plain jasmine rice on the side.

Use all gluten free ingredients!

Butterscotch Tapioca with Toasted Coconut

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This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

First, prepare the brown sugar:

In a small frying pan, brown 1 Tablespoon butter until light brown, then add 1/2 cup dark brown sugar and melt the sugar into the butter. Do not burn. Set aside.

2 3/4 cups 1 % milk
3 Tablespoons Minute Tapioca
1/8 teaspoon sea salt
1 egg

Mix this in a 2 quart saucepan and let sit for 5 minutes. Then cook over medium heat, stirring constantly, until it comes to a boil.

Add the brown sugar mixture in to the tapioca and stir to mix completely. Add 1 teaspoon GF vanilla and stir again. Pour tapioca in to a serving dish and chill completely.

Serve with toasted coconut sprinkled on each serving. Toasted coconut is obtained by spreading a layer of gluten free baking coconut on a cookie sheet or pie plate and baking at 350 for 10-12 minutes, until lightly browned.

Make sure all your ingredients are gluten free!