Cheap and Easy Gluten Free Cookies

Hello All!

I've been looking for an inexpensive gluten free cookie recipe--most have a million different flours in them, all hard to find and pricey.  I finally found a recipe that incorporates cornmeal (which I love) and is also super easy to make.  Oh, and it's dairy free, and really as cookies go, they're pretty darn healthy.

Here is the original recipe I found: http://peaseporridgepdx.wordpress.com/2011/05/06/cookie-monster-gluten-free-vegan-cornmeal-pistachio-thumbprints/
These are thumbprints, so there's jam in the center.  Instead of making them thumbprints, though, I decided to instead incorporate prunes and dried cranberries into the cookies themselves.  Also, while the original recipe calls for pistachios, I used raw sunflower seeds instead.  (They have a milder flavor, but have a softness similar to pistachios.)  I also like the flavor of lemon with cornmeal, so I added a bit of lemon extract to the mix, as well as vanilla.  And I replaced the agave nectar with honey.

Here is my modified recipe.

Ingredients:

-1/2 cup rolled oats (gluten free)
-1/2 cup cornmeal
-1/2 cup raw sunflower seeds
-1/4 cup prunes
-1/4 cup dried cranberries
-1/4 tsp salt
-1/4 cup olive oil
-1/4 cup honey
-dash of vanilla (optional)
-dash of lemon extract (optional)

Directions:

Preheat oven to 350º.

Pulse in a food processor the first 6 ingredients until the mixture has a sandy consistency with small chunks of the dried fruit.

Mix in the olive oil and honey, and continue to process in the processor until everything is well-mixed.

Mold tablespoon-sized cookies and flatten in a cookie sheet.  It will be a little crumbly, but be diligent and just make sure they stick before they go in the oven.

Bake 8 minutes, then turn the cookie sheet around and bake another 8 minutes or until the edges are browned.

Eat up!

They have a sort of shortbread consistency, and are soft and chewy.  I'm looking forward to experimenting with other flavors (like rosemary and brown sugar instead of cranberries and honey).  I encourage you to experiment too and let me know how it goes!

Vegan Broccoli Slaw

I can't take photos worth a crap.  Sorry.  I might just leave out photos for the most part, except to show steps that are actually difficult to explain with words.  See, look at this pathetic photo:

But I promise the food in the bowl looks way better in real life and is quite tasty, so you should try this at home.  This recipe is adapted from the recipe at the following website: http://www.yummly.com/recipe/Nutty-Ramen-Broccoli-Slaw-Recipezaar?columns=3&position=7%2F48
I changed it to make it gluten free, onion free, and less sugary.  Also, the recipe seemed to call for too much dressing, but you can certainly add more if you like.

Vegan Broccoli Slaw

1 bag coleslaw mix (about 14 oz.)
1 1/2 large broccoli trees, chopped (about 2 cups)
1/4 cup sunflower seeds
1 tbsp roasted sesame seeds
1/8 cup olive oil
1/8 cup vegetable oil
1/4 cup apple cider vinegar
1/8 tsp cracked black pepper
1/2 tsp sugar
1/2 tsp salt (more to taste)
pinch of dried ground ginger

Mix the first 4 ingredients in a large bowl.  Mix the last 7 ingredients in a cup, stir, and pour over the vegetable and nut mixture.  This salad retains the dressing flavor quite well, so it will keep for at least a day (probably longer, but we gobbled it up pretty quickly so I can't make any promises).

If you want some spice, I'd add some sriracha to the dressing (I'll probably try this the next time I make some!)

This slaw is so light and crunchy and flavorful.  I hope you like!

Soon to come: Vegan Stuffed Eggplant (gluten free)

Our China's Debut

So it's been a while.  Howdy!

I'd like to tell you today about an engagement dinner Matt and I prepared for our dear friends Victoria and Josh earlier this summer.  I kept it simple--only 3 courses: 1st course, main course, and dessert.  We were very excited that we would get to use our china which we registered for and haven't had a chance to even open!  Cloth napkins, good wine, and good company--the evening turned out quite well.  Matt and Victoria took pictures for me, but I haven't gotten them yet, so I'll post the pictures as they come.

I recently read The Supper of the Lamb which I highly recommend if you care about food like I do.  (Note: It was written in the 60's, so there is some sexist talk; when I was reading it I thought it was written in the 90's and I felt very confused toward the end).   Anyway, in that book, the author said that when you have guests you should never make something you are not familiar with (so nothing new).  Well, that's pretty good practice, I suppose.  Except I've never made the same thing more than once (or twice AT THE MOST), and if I took his advice, I'd never be able to have people over except for hummus.  It also helps that I have a very supportive group of friends who are eager to try new things and patient with my manic cooking habits.  They never expect me to make a "tried and true" recipe.

I hope you all feel inspired to take risks and experiment in your own kitchen, and sometimes throw caution to the wind!

First Course: Savory Spinach and Cilantro Custard

First course was a savory custard with spinach, cilantro, garlic, coconut milk, and mushrooms.  I adapted it from this webpage recipe:  http://www.epicurious.com/recipes/food/views/Fresh-Spinach-and-Roasted-Garlic-Custards-236201 but I substituted cilantro for half of the spinach, used fresh garlic instead of roasted, and chose coconut milk instead of cream.  I also added a mushroom topping.

The day before, I cooked the custard to make sure the flavors difused.  I used coconut milk instead of cream, which added a twinge of sweetness along with intense creaminess.  I let it warm in a saucepan and added spinach, cilantro, garlic, salt, black pepper, and white pepper.  After cooking for about 10 minutes, I let it cool and set it in the fridge to cool completely.  

The next day, I added some fresh cilantro and the eggs for the custard and blended the mixture.  I baked it as the directions specified, and it turned out quite lovely.

The day before the dinner, I also made some pepper infused oil.  I heated olive oil in a pan and added red pepper flakes to it.  I let it warm until the flakes started to turn brown.  I then strained the infused oil into a jar.

I used that infused oil to sautee some slice shitake mushrooms (also adding salt).  Those sauteed mushrooms went right on top of each serving of custard after it was inverted onto a plate.

I topped of that mushroom topping with some chopped enoki mushrooms -- they have a subtle flavor, and they look like parmesan cheese.  It was pretty.

We drank a rose wine (Trader Joe's petite syrah rose wine) before dinner and with this course.

Main Course: Beouf Bourginon with Country French Bread and Potatoes au Gratin

The main course was Beouf Bourginon, which I was terrified of messing up so I used this recipe exactly: http://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007

Since I used the recipe to the letter, there's no need to go over the directions again here -- just take a look at that page, or any other Julia Child rendition of the food.

For all my caution, I made my own beef stock and made the mistake of putting salt in it - so in my opinion, the stew turned out a little salty, but everyone seemed to like it fine.  Also, the recipe says to take out the onions and carrots which cooked with the stew - and that's fine, but I'll say they still tasted pretty good to me, and I ate them with lunch the next day.  No need to waste!

Matt made some delicious bread to go with the meal (I'd love to share the recipe, but he ran out of white flour and just used whatever he could find--cornmeal, wheat flour, oats--and he doesn't even know what was in it).  So we decided to call it Country French Bread.  Anyway, it was delicious, and I personally thought it was way better than the stew.

Matt made a potatoes au gratin with the rind of the brie cheese (which I used for dessert), some bacon bits, and chives.

We drank 2 bottles of Cotes de Rhone wine with this meal - two different brands from the Wine Merchant (I can't recall what the brands were, but they were on the inexpensive side).

Dessert: Layered Apricot Cheesecake

Dessert was a layered apricot "cheesecake," my own invention.  This is not what it sounds like at all, I'll tell you right now.  It was a series of very different layers, one of which was cheese.

The bottom layer was a mixture of almonds and raisins (an a teensy bit of salt and cinnamon and nutmeg) which were ground together in a food processor till they formed a paste.  

The second layer was brie cheese (a triple-cream cows milk cheese).  I had to sample several bries before getting the right one--most of them had sharp flavors, not at all conducive to a dessert creation.  To make sure the layer was even, I melted the brie in a double boiler.  After pouring it into the mugs on top of the first layer, I let it cool in the refrigerator to harden before continuing with the layering.  

The third layer was fresh apricots pureed with honey and creme fraiche (See here for how to make creme fraiche at home).  Then the dessert was topped with whipped cream sweetened with honey, and a sprinkle of sliced almonds.  I served this dessert in our china coffee cups, which was pretty cute.

If I had it to do over, I would add honey to the brie when it was melted.  The brie, plus the touch of salt I added to the crust, just seemed to give a savory taste as opposed to a sweeter one, and more honey might have helped with that.

With dessert we sipped on some Don Pedro brandy (my absolute favorite brand).

Creme Fraiche

It's possible, people.  And it's so easy you'll wonder what all the hype is about.  We're making the elusive creme fraiche today!

Ingredients:

-1 pint heavy whipping cream (not ultra-pasturized)

-2 tbsp yogurt with active cultures, buttermilk, or creme fraiche (1 tbsp per cup of cream)

Directions:

-Mix the ingredients together well in a jar with a lid (I shook mine for good measure, and I used a cleaned olive jar)

Note: It's okay if the ingredients are cold -- no need to heat up.

-Store in a warm or room temperature location for at least 6 hours (I put mine in my gas oven overnight, but I think just sitting on the counter during the summer is fine).

-Take it out and put it in the fridge to cool.  Note: At this point in my process, it still seemed very liquid-y and I was afraid it wouldn't firm up.  Turns out it firmed up quite a bit, almost to a sour cream consistency.  It was delicious.  If you want it runnier, don't let it sit out too long (6 hours would be better than overnight).  Also, if it is bubbly, DON'T PANIC (like I did).  It's totally fine.  When you stir it up, you'll be amazed.

-Stir it up and eat up with strawberries, cake, cobbler, or whatever!

The consistency of mine turned out like super thick greek yogurt, with a slight tang.  It was delicious over sliced strawberries and bananas with a drizzle of honey for breakfast.

Something's Coming

Some dear friends of ours just got engaged, and in honor of their engagement we will be having them over for a nice meal.  Hold onto something, lest you get blown away.  In a week and a half, there will be some interesting stuff happening in this here kitchen.  Get ready for your imaginations to get a workout.

Zatar Eggplant and Kale

Before I decided to do more raw foods this summer, I first decided to cook on a budget.  So far, there are wins and loses in that department, but this recipe was a win.  Growing up, my mom would make Zatar Chicken, with sauteed onions and chicken (it was the only form of onions I cared to eat), cooked with zatar and lemon and served over rice.

I have come to simply adore the combination of kale and eggplant.  When those two vegetables are cooking (with onion and garlic), the smell is simply heavenly.  Add this spice of my people, and we have an excellent vegetarian, budget-friendly, and super healthy and delicious dish.  Added to rice, the mixture goes a long way (Matt and I ate it for lunches most of the week).

Ingredients:

-3 tbsp vegetable oil (and olive oil to be added later, at your discretion, but try not to do the initial cooking with olive oil, as it can burn)

-1 yellow onion, sliced (cut in half, then halve the half, then slice)

-1 eggplant (skin on), chopped into bite-size pieces

     Note: The easiest way for me is to cut it lengthwise from just below the stem to the end, three approximately even cuts with one side up, then rotate and make another 3 cuts to make a cross hatch pattern so that it stays attached at the stem; then chop it widthwise.  I will add pictures the next time I use this technique.

-1 bunch kale, chopped into bite-size pieces (stems too)

-2-3 cloves of garlic, minced

-3 tbsp lemon juice (or more, if you prefer)

-2-3 tbsp zatar (a middle eastern spice found at ethnic grocery stores, though the regular grocery store might have it too)

-1 tsp salt (more if desired)

-cracked pepper to taste

-1 can garbanzo beans (aka chick peas)

-rice for serving (jasmine rice is my favorite, but any long-grain rice will do)

Directions:

-Heat the vegetable oil in a large skillet or a pot

-Sautee the sliced onion, garlic, kale stems, and eggplant for 3-5 minutes

-Add the kale leaves and continue to sautee.  You may need to add them a bit at a time, and let them cook down to make room for the rest.

-Add the zatar and lemon juice, a few twists of cracked pepper, and salt, and continue to cook

                             

-Rinse the garbanzo beans and add to the pan.

-Add a bit of olive oil to moisten the mixture.  You want to have a bit of a sauce (just a bit).

-Continue to cook on low-medium to warm the beans, and mix everything together.

-Serve over rice.

Serves 6-8

Raw Shaved Squash Salad

I hereby declare this a summer of raw fruits and veggies (and other things in moderation).

We went to a guerilla restaurant, the Agrarian, for dinner with some friends, and I ordered a dish that involved raw shaved yellow squash, and a black garlic puree mixture for dipping.  It was quite delicious, and I was very pleased to learn it was possible to enjoy raw yellow squash.  Our friend Gretchen works for the restaurant and informed me that they soaked the squash in some kind of vinegar.  And doesn't that just sound fresh and yummy!

So today at the farmers market I bought some squash and decided to make it into a salad.  The process was so simple that a paragraph of explanation should suffice:

Ingredients/Directions:

Shave the squash into a bowl with a vegetable peeler, and add a couple splashes of rice vinegar, a sprinkling of salt and sugar, and fresh cracked black pepper (I used flower pepper from Trader Joes).  Mix the contents of the bowl.  No need to let it soak, just eat up.  

Note: The squash we bought also tasted surprisingly delicious raw without the vinegar mixture, but that may have been the variety.  With other varieties, you may find it needs some soak time.

I used rice vinegar because I like its sweetness and wanted to see how it would taste.  I'm sure balsamic or apple cider vinegar would work quite well also.  If a significant amount of vinegar accumulates at the bottom of the bowl, carefully drain it.  I put a little too much vinegar in mine, and after tossing it a bit, had to pour some out.

The result did not disappoint.  Here's to an excellent start to the summer of raw fruits and veggies!