RECIPES

Articles tagged as gluten free (view all)

Lentil soup with Sausage and Spinach

06 March, 2015 0 comments Leave a comment

This soup is far more delicious than it should be, given how quick and easy it is. It takes 30 minutes, start to finish and is filling and nutritious. It's also easy to make vegan, should you wish.

8-12 ounces of sausage, removed from casings and crumbled
medium onion, finely chopped
4 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon urfa biber or harissa
3/4 teaspoon turmeric

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Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)

Vegetable and Chicken Tikka Masala

22 October, 2014 0 comments Leave a comment

Serves 6 with leftovers

This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal.  The roasted eggplant adds a little extra time, but is well worth it.  It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.

Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt

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Winter Squash Soup with Kale and Sausage

14 October, 2014 0 comments Leave a comment

This is a very vegan-friendly soup, so if you want to omit the dairy and sausage, go for it, the soup won't suffer. I used squash from the very delightful Whistling Train Farm and sausage from the wonderful Skagit River Ranch. The amounts below are loose. This is not a precise exercise in baking, where amounts must be just so or the whole thing is ruined. This soup is easy and gorgeous; the orange is bright, the bright green, olive oil slicked kale contrasts sharply, and the crumbled browned sausage brings it all together.  I'd love to post a higher resolution, larger shot of this soup, but Shopify doesn't allow that. 

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Tahini Cookies

22 August, 2014 0 comments Leave a comment

Tahini Cookies

1 egg
1 t vanilla
1/3 cup tahini
1/3 cup brown sugar or honey
2 tablespoons of butter, melted
1 ½ cups almond flour
¼ teaspoon baking soda
a pinch salt

optional: demerara sugar, ground cardamom

In a small bowl, mix the almond flour, baking soda, cardamom (if using) and salt. In a mixer or large bowl, beat the tahini to remove any lumps. Add the brown sugar and mix.  Add the egg, vanilla, and butter, mixing to combine after each addition. Space heaping teaspoonfulls 2" apart, then sprinkle with demerara sugar (if using).

Cook at 350 degrees for 12- 15 minutes, or until slightly browned.

Chicken with Ras el Hanout, Olives, and Lemons

10 March, 2014 0 comments Leave a comment

Here's a pop-it-in-the-oven-and-ignore-it dinner.  It's flavorful and sophisticated, while being yummy and subtle.  Which is to say that both the gourmets in your family and the ones with plainer palates will enjoy it.

1 4-6 pound chicken
1 tablespoon + 2 teaspoons ras el hanout
15 - 20 olives (I like a combination of oil-brined black and salt-brined green)
1 1/2 tablespoons minced garlic
2 tablespoons finely chopped shallot (1 large or two small)
1 lemon, zest and 1/2 the juice in one bowl, the other half of the juice in another
2 tablespoons olive oil
salt

Preheat the oven to 400 degrees. Remove any giblets, necks, etc. from the cavity and pat the chicken dry.  Salt inside and out.  Mix the zest and juice with the garlic, shallots, olives, and 2 teaspoons of ras el hanout. Either place this mixture in the cavity or place half in the cavity and the other half under the skin.  Rub the chicken with about half of the olive oil and sprinkle all over with the remaining tablespoon of ras el hanout.  Truss, if you feel like it, place the chicken breast down in a roasting dish, and pop into the oven. 

Let the chicken cook until a instant read thermometer tells you that the flesh of the thigh is 160 degrees.  Remove and let rest for 5-10 minutes.  Serve with rice or couscous and roasted vegetables.