Archive for the ‘Vegetables’ Category
This gluten free risotto is delicious, using fresh corn, New England apple-smoked bacon and New England Hard Cider.
4 strips of apple wood smoked bacon, chopped and cooked in a pan or the microwave
5 cups homemade chicken stock (gluten free)
1/4-1/2 cup New England hard apple cider (like a dry white wine)
4 TB olive oil
2 TB butter
2 large shallots, minced
1 small onion, minced
1 1/2 cups Arborio rice
Kernels from 2 ears of fresh corn
2 inch slice of a log of fresh goat cheese (even better, from a log of marinated fresh goat cheese)
1/3 cup freshly grated parmesan cheese
salt
1/4 teaspoon freshly ground pepper
Heat the chicken stock in a glass measure in the microwave until the temperature of hot coffee.
In a large non-stick skillet (12 inches is good), melt the butter with the olive oil. Add the shallots and onions and cook while stirring, until browned slightly. Add the rice and stir to coat with oil. Cook until it becomes slightly more opaque. Deglaze the pan with the cider. Add the stock about 1/3 cup at a time, stirring all the while over a low heat, for 10 minutes. When 10 minutes is up, you will still have stock left.
Add the corn and bacon to the rice mixture and continue adding the stock a little bit at a time and stirring, until all the stock is used up (about 10 more minutes). If the rice is cooked al dente, you are done; if not, add some more stock and cook further.
When the rice is al dente, add the goat cheese and the parmesan cheese and stir to completely mix. You may add chooped parsley, salt and the pepper to taste at this point. Serve immediately, with New England Hard Cider to drink.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
These gluten free “meatballs” from Gf-Zing! have the texture of gnocchi. The cream-based curry sauce is delicious with sweet potato fries.
Mix the following with your hands:
1 block (1 pound) firm tofu
1 egg
1 cup minced scallion (both the white and green)
2 tablespoons chopped parsley
2 tablespoons potato starch (katakuriko)
6-8 tablespoons sweet brown rice flour - this is like mochiko or sweet rice flour (also called glutinous rice flour even though it does not contain gluten) - it is made from sweet brown rice
1 tablespoon oil
1 tablespoon curry powder (make your own using Rebecca Reilly’s recipe from Gluten Free Baking)
1 teaspoon ground ginger
1/2 teaspoon salt
Mix all these ingredients and as you mix you will notice that the liquid is taken up by the flours. Add sweet brown rice flour as needed to reach a consistency where “meatballs” can be formed. Make walnut sized balls.
Fry the balls in 1 tablespoon of oil in a large non-stick frying pan over medium heat until they are golden. Remove the balls to a plate. To the oil remaining in the pan, add
2 tablespoons curry powder and fry briefly. Add
1 1/2 cups of New England hard cider (this is like white wine - it is not sweet).
Reduce the wine to 1/3 cup. Add the tofu balls back to the pan and add
1 cup heavy cream
2 cups chicken stock
Bring to a boil, cover and simmer for 20 minutes. The sauce will thicken as the balls absorb the stock. Check from time to time and stir.
When cooked, serve with sweet potato fries.
Make sure all your ingredients are gluten free!.
Serve these awesome baked fries with any dish that has a curry sauce.
For every 2 pounds of sweet potatoes, place the following in a large bowl:
2 teaspoons of Kosher salt (or 1 teaspoon of table salt)
1 teaspoon ground cumin
1 teaspoon cayenne pepper (or to taste)
1/4 cup olive oil
Cut peeled sweet potato in to french fry size - make 1/2 inch slices crosswise, then cut each slice in to 1/2 inch slices. Mix these fries with the oil and spices to distribute evenly. Place the spiced fries on a foil lined baking sheet in a single layer. Do not use a silpat mat because the baking temperature exceeds the tolerance of silpat.
Preheat oven to 500 degrees F. Bake the fries on the top shelf for 15 minutes, stir, then bake an additional 5 minutes. Do not worry if some fries are slightly blackened. The flavor will be awesome.
Serve with any dish that has a rich curry sauce, or as an accompaniment to meat dishes.
This is a tasty dish to serve in the fall using your locally grown peppers, cayenne peppers, leeks, and garlic, along with your fabulous imported flageolet beans. This is a bean stew which would go well with chicken, pork or just plain bread and a salad.
1 leek, cleaned and sliced
2 tbsp olive oil
3 small green or long italian peppers, deseeded and cut into strips
1 dried cayenne pepper, chopped finely
2 clove of garlic, peeled and crushed
1/2 tsp smoked spanish paprika
4 small tomatoes, chopped coarsely
1 pound flageolet beans, soaked and pressure cooked until done (pressure cook about 12 minutes after the pressure is up - use plenty of water), then drain
3 cups homemade chicken stock
1 teaspoon sugar
3/4 to 1 teaspoon salt
Clean the leek and slice it thinly. In a 12″ non-stick pan, heat the oil for 30 seconds then add the sliced leek. Stir and fry for 2-3 minutes until beginning to soften then add the green peppers and the cayenne pepper. Stir and fry for 3 - 4 minutes, then add the garlic and the smoked paprika. Cook for another minute over medium heat. Add the tomatoes and the chicken broth, stirring all the while. Cook the this sauce for another 2 minutes then add the drained flageolet and cook for another 3-4 minutes until heated through. Season to taste with sugar, salt and pepper. Adjust the seasoning as needed.
The quality of this dish is entirely dependent on the quality of the chicken stock you use, so it is best to make your own.
Make sure all your ingredients are gluten free!
Inspired by a wonderful Mujaddara from a Lebanese restaurant in Troy, New York, we set out to find out how to make the dish at home. Luckily, we found a good recipe in the interesting Arab Cooking on a Saskatchewan Homestead, by Habeeb Salloum (published by the University of Regina, 2005). The secret to this terrific dish for lentil lovers is the enormous quantity of fried onions. We have found that adding a cup of turnip gratin to the finished dish makes it even better!
Here is the revised recipe:
Wash one cup of regular lentils (the inexpensive kind found in any grocery store), and put them in a pan with 5 cups of water. Bring to a boil, cover and cook over medium heat of 15 minutes, then add 1/4 cup white rice , cover and cook another 20 minutes until both the lentils and the rice are cooked.
Melt 2 Tablespoons of ghee (or butter), but ghee is better, in a frying pan and fry 3 thinly sliced big spanish onions for 10 minutes, stirring, until they are golden brown. (The original recipe called for an alarming 6 Tablespoons of butter for this process.) Do not use vidalia or sweet onions for this - they do not break down or brown in the same way as spanish onions.
Stir the fried onions in to the cooked lentils, then add 1 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon hot New Mexico chili powder. If you have an extra cup of turnip gratin, add that as well.
Stir everything well, and serve hot with yogurt (add a clove of grated garlic to make a sauce) and salad.
Make sure all your ingredients are gluten free.
The first turnips of the spring have arrived, courtesy of a local CSA. We have learned to love the strong umami of white hakurei turnip prepared with cream and seasonings. In many recently issued cookbooks there is a complete dearth of recipes for turnip, but if you turn to the older books, notably the 1961 New York Times Cookbook by Craig Claiborne, or the stellar 1979 From Market to Kitchen Cookbook by Perla Meyers, you will find many recipes for this neglected vegetable. The well-cooked turnip will take you on a time-travel journey back to the days when real vegetables, packed with flavor, made people grateful for every meal.
An excellent recipe for a gratin of white turnip appeared in Gourmet magazine 2007 but that recipe called for a whole cup of heavy cream and a matching cup of grated parmesan. It was hard on the arteries and on the wallet, and required both top of the stove and oven baking. So, we have modified it slightly for recession and health reasons. Serve the turnips with a small steak, and a salad. You will want to obtain more fresh spring turnips, once you try them this way.
Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!
If you should happen to have a cup or so of the finished dish left over, by all means add it to a lentil dish like Mujaddara.
Make sure all your ingredients, including the spices, are gluten-free.
We are all excited that the first food share has arrived from a local CSA - a local community agriculture program. The first share of the year included beautiful red lettuce, spinach, radishes, white turnips, and bok choy.
For this salad, we chose to use what was in the cupboard to approximate a recipe from the Hamersley’s cookbook - Bistro Cooking at Home. This is a great spring meal after a hard day’s work. It makes you realize how a few simple things are all that are needed for a truly fine meal!
Make a whole red lettuce ready for a salad dressing (clean and tear the salad). Fry a couple of slices of gluten-free bacon until crispy, then drain the fat and reserve the bacon. Toast up some regular wheat bread for the wheatavores, and a couple of slices of Glutino bread for the celiacs. Set out some butter, the bacon pieces, and a couple of glasses of Riserva Ducale Chianti, 2005.
Next, make the dressing:
Mix: 1 teaspoon gluten-free Dijon mustard
1/2 a medium shallot, chopped fine
1/2 a clove of garlic, minced
1/4 teaspoon dried thyme
salt
fresh pepper
1 Tablespoon red wine vinegar
1/2 a Tablespoon sherry wine vinegar (that’s 1 1/2 teaspoons)
1 Tablespoon reserved bacon fat
2 Tablespoons olive oil
Dress the lettuce, then fry 4 eggs, over easy, in the remaining bacon fat. Season them with salt and pepper. Serve the dressed salad with fried eggs, bacon pieces, toast and butter on the side, and a glass of chianti!
Make sure all your ingredients are gluten-free!
This one is for the Engineers who all converged on Boston for the Fourth!
This salsa requires grilled onions and pineapple, so it is suitable to make before you put your chicken on the grill for barbecue. Heat up your barbecue, and do the pineapple and onions first!
Obtain some gluten free soy sauce - this means reading the labels to make sure there are no wheat, barley or rye ingredients.
Make half inch thick slices from a large red onion and a peeled, cored pineapple. Put the onions and pineapple on a rack and grill them over hot coals for 3-5 minutes, or until they start to smell good and are lightly browned. Remove them from the grill and dice them.
Put the grilled, diced onion and pineapple in a bowl and add:
2 mangoes, peeled and diced
1 red bell pepper, seeded and diced
1/3 to 1/2 cup chopped fresh mint
1 to 2 Tablespoons grated fresh ginger
2 Tablespoons each of rice vinegar and gluten free soy sauce
Juice of one fresh orange
1 Tablespoon olive oil (to taste - you may need more)
1 Tablespoon sesame oil
A few dashes of Tabasco sauce
A small amount of salt
Fresh ground pepper
This recipe uses ghee to boost the flavor of beets. Ghee is an Indian version of clarified butter. It is worth making your own ghee, because the stuff that comes in bottles in the store just doesn’t taste that great, whereas homemade ghee allows you to add the dense flavor of butter to French and fusion cooking without using entire sticks of butter. A little ghee goes a long way!
2 lb medium beets, peeled and cut into bite-sized chunks
2 Tb ghee (see recipe)
2 teaspoons bottled gluten free pure horseradish (the kind that is refrigerated, pickled)
2 1/2 tablespoons dark maple syrup
2 1/2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Put the beet pieces and 1 cup of water in a non-stick skillet, cover and simmer for 10-15 minutes until cooked through.
Remove the top, add the rest of the ingredients and stir fry until the sauce becomes syrupy and coats the beets.
Serve hot, with barbecued chicken or any roasted meat.
We love dal - it is an Indian lentil dish which is very useful for gluten-free households containing vegetarians!
This is an easy and delicious dal with homemade spice mixtures, so you can use known gluten-free spices from companies that guarantee the gluten-free status of their products.
In a large casserole that can go in the oven (we don’t like the term “flame-proof” and refuse to use it), put all of these ingredients:
3 Tablespoons ghee (a clarified browned butter, or use unsalted butter)
1 Tablespoon ground cumin
1 teaspoon whole cumin seeds
1 teaspoon ground turmeric (this spice stains clothes - be careful!)
1/2 teaspoon ground ginger
1/2 teaspoon fresh grated nutmeg (optional)
1/2 teaspoon cayenne pepper (or one dried cayenne pepper)
1/2 teaspoon garam masala (make your own, using a recipe by Madhur Jaffrey or Julie Sahni)
1/4 teaspoon cinnamon
1 teaspoon brown sugar
1/2 teaspoon vinegar
1 teaspoon fresh grated orange zest (orange part of the orange peel)
Juice of one orange
1 onion, sliced
1 1/2 cups masoor dal (red lentils) washed (see note below)
1/2 cup moong dal (split, yellow in color and elongated in shape) washed (see note below)
4 cups hot water
2 teaspoons salt
Notes: Make sure to wash the dals carefully, removing any small stones. Put the dals in lots of water, stir around and remove the water. Repeat several times until the water runs clear. It does not really matter what proportions of red lentils and masoor dal are used. The original recipe this is based on called for 2 cups red lentils.
Ghee gives a better flavor than butter, and butter is better than other alternatives. If you use margarine or oil instead of the butter, the depth of flavor will be compromised. If you can use the ghee or butter, by all means do!
Stir everything together, cover and bake in a 300 degree oven for 45 minutes. Remove the top and bake for 15 more minutes. Check to make sure it doesn’t get too dry.
Serve with basmati rice, chutney (homemade!), and yogurt.
This recipe includes the vegetarian aspects of a recipe for Capon from the cookbook called “Braise” by Daniel Boulud.
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 pound block of firm tofu, crumbled and drained
Mix in:
1 1/2 Tablespoons gluten free Honey Roasted Peanut Butter
3 Tablespoons gluten free soy sauce
1/4 cup minced fresh parsley
8 scallions, minced
1/2 cup fresh or soaked dried shitake mushrooms, chopped fine
1 cup green pepper, minced
2 gluten free french rolls or 3-4 gluten free hot dog rolls, crumbled
freshly ground black pepper
Mix all of the above ingredients thoroughly, form into walnut sized balls, roll in garbanzo bean (chickpea) flour, and fry in 1/2 inch of peanut oil in a heavy-bottomed pan on high heat or non-stick pan on medium-high heat. The balls will brown so that they look like a meatball on the outside. If you use rice flour to roll them in, the balls will shed a nasty grit in to the frying oil, the grit will burn and the meatballs will have a ghostly pallor. Use garbanzo bean flour for rolling the tofu balls! When you cut in to the tofu balls, they will be light colored on the inside.
Set the cooked tofu balls aside on paper towel on a plate to drain the frying oil away.
Sauce:
Mix all of the following in a saucepan:
1 1/2 cups unsweetened pure pineapple juice
1/2 cup plus 2 Tablespoons brown sugar
1/2 cup apple cider or rice vinegar
1/4 teaspoon garlic powder
2 Tablespoons cornstarch
1/4 cup gluten free soy sauce
1/2 teaspoon Vietnamese hot garlic sauce
freshly ground black pepper
Whisk the mixture so there are no lumps. Bring to a boil, stirring all the while. When thick, it is ready. Add 1 drained can of pineapple chunks and heat through.
The tofu balls are more delicate than meatballs. To serve the tofu balls place some on each dinner plate and spoon sauce and pineapple chunks on each serving. If you add the tofu balls to the sauce all at once, the presentation will not be as nice, they will soak up the sauce and they will be hard to retrieve intact.
Note: one large can of pineapple chunks yields quite a lot of juice. You can use the juice from the chunks as part of the 1 1/2 cups of juice.
Serve them with rice, and steamed broccoli.
Make sure all your ingredients are gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.
In a no-stick skillet, fry until lightly browned:
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped
Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.
When the greens are wilted, add:
2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper
Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.
Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
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 hot plate 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!
1/2 a large red onion, peeled and coarsely chopped
4 Tablespoons butter
1 Tablespoon coarsely chopped garlic
1 sprig of fresh tarragon
1 dried cayenne pepper, cut in half
4-6 stalks celery, sliced
1 bunch collard greens (center ribs removed, leaves sliced in 1 inch widths)
2 Tablespoons wheat free soy sauce
2 Tablespoons sherry
1 Tablespoon honey
1 red grapefruit, peeled and divided into sections, white membranes removed
freshly ground pepper
freshly ground salt
Fry the chopped red onion in the butter, in a non-stick skillet set over medium heat, for 10 minutes, stirring frequently, until the onion is browned - it will smell really great! Add the garlic, celery, cayenne pepper and tarragon branch and stir fry for a minute. Add the collard greens and stir fry as they wilt, another couple of minutes. Add the soy sauce, sherry and honey and stir fry as this cooks in to the greens, another 5-7 minutes. Add the grapefruit sections and stir-fry as the grapefruit sections start to fall apart and the greens cook some more - another 10 minutes. Season with salt and pepper.
Use all gluten-free ingredients!
This recipe is based on one from Hammersley’s Bistro Cooking at Home. The original recipe was for duck, with bitter greens and grapefruit etc. and appeared on page 203.
This mulligatawny style soup is gluten free, dairy free and vegan. The recipe has been developed and tested for the gluten free community by Gf-Zing!
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
When this recipe first came to our attention, in the 1970s, the instructions called for cooking the mixture for two hours in a covered pan over very low heat. Over the course of time, the hybridization of eggplants and the introduction of hotter stove burners have necessitated some changes. The recipe is presented here in its original form, with recommendations for modern cooking methods. The recipe has been tested for the gluten free community by Gf-Zing!
1 medium eggplant, peeled and chopped in 1/4″ cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon
Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12″) until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.
Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn’t burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.
This mixture is typically spread on “black bread” or Westphalian pumpernickel. For the gluten free community, try to find “Genuine Bavarian Gluten-Free Toast Bread” which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.
Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.
It is a common question - which brands of baked beans are gluten free? Which ones don’t contain meat? Well, if you make your own, the beans will taste better, and you will know for sure what’s in them!
2 Tablespoons oil
1/2-3/4 cup diced onion
2 cloves garlic, minced
2 cans (15.5 ounces each) gluten free Navy Beans
1/2 cup gluten free ketchup
1/2 cup rum (we used light rum)
1/2 cup dark brown sugar
1/3 cup molasses
2 Tablespoons gluten free Worcestershire sauce
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fry the onion and garlic in the oil until soft. Mix the fried mixture with all the other ingredients in a large bowl - the mixture will be thin and soupy - that’s ok. Transfer the mixture to a baking dish (Corningware casseroles are perfect for this). Do not put a cover on the dish. Bake at 350 for one hour, stirring from time to time. Then turn the heat up to 400 and bake until the sauce has reduced and thickened to the consistency you prefer. Stir frequently during this part of the cooking (every ten minutes) as the sauce can go from thick to stuck-to-the-bottom-of-the-pan in very short order!
These beans are just delicious, and they smell great when they are cooking.
This is adapted by Gf-Zing! from a recipe from Lean Bean Cuisine, by Jay Solomon, 1995.
Make sure all your ingredients are gluten free.
4 sweet potatoes or red garnet yams, cleaned, baked and peeled
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)
Mash the sweet potatoes or yams. Add the rest of the ingredients.
Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.
You can substitute other dried fruits for the apricots - cranberries, raisin, pears etc. or a combination.
This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.
Make sure all your ingredients are gluten free!
4 sweet potatoes or red garnet yams, cleaned and baked until soft
Gluten free crushed pineapple, drained
brown sugar to taste
salt
pepper
cinnamon to sprinkle on top
The amount of pineapple should be 1/2 the volume of cooked yams, approximately.
Peel and mash the sweet potatoes (if you can obtain canned sweet potatoes that do not have gluten, you can use them, but why not use fresh?) Add the crushed pineapple and as much brown sugar as you feel is appropriate. Add a little salt and pepper.
Place the mixture in a buttered or greased casserole, sprinkle gently with cinnamon.
Bake at 350 until heated through - if you use 4 yams, you would need to heat this casserole for 30-45 minutes, depending on the depth of the mixture in the dish.
Make sure that your spices are gluten free!