A Few Random Food Lists

The more I learn about food and cooking, the more new foods I discover and want to try. I've been inspired by recipes with healthy foods; by French, Asian, and Mexican recipes; and by blogs like this one. I'm especially inspired by fruits and vegetables, and using different sweeteners (I'll let you know about these honey muffins I just made), and gluten-free whole grain baking ingredients.
As a list person with a budget, I've decided to make a list of the ingredients I would like to try (the budget part: I'm making this list instead of buying all these right now). If you have any recommendations for the ingredients I list, please let me know.

A Few Ingredients Tried:
100% pure maple syrup. deliciously sweet but not too sweet. We like grade A, haven't tried B.
Turbinado sugar. works so well with chocolate and great for sprinkling on top of baked goods.
Leeks. I love them. They have made this winter feel fresher and sweeter. They are especially good with wild rice and in soups.
Roasted Nectarines. So good with tapioca pudding.
Tapioca pudding. Delicious from scratch or a mix.
Coconut flour. I've raved before and I'll say it again: tasty.
Dried Apricots. These have been a great addition to fruit purees and pear sauce.
Fingerling potatoes. They had a strong potato flavor and tasted good without any adornment.
Cooking wine. We weren't big fans and tend to use chicken stock or broth instead.
Chicken broth or stock, and vegetable broth. So much better than my bouillion cubes. Now I just need to use up those cubes...

Foods to try:
Carob dust. Out of curiosity.
Currants. I've heard we can get fresh currants in Seattle in the spring. I would love to try fresh and dried and currant jelly. The jelly is especially good with fruit tarts.
Gluten-free fruit tarts. My husband is revising a pie crust recipe that will make these worth trying.
Roasted leeks.
Flaxseed.
Sea salt. I just bought some fine sea salt for baking (instead of the girl with the umbrella kind), and use kosher salt for most of my cooking. I'm feeling ready to expand to the sea.
Vinaigrette and homemade salad dressing.
Sucanat or evaporated cane juice. mostly because I would love to duplicate Bob's Red Mill chocolate cake mix and this is the sweetener they used.
Vanilla bean. I have made the switch to real vanilla (thank you, Costco--better price and gluten-free). For a special occasion I would love to try the beans.
Saffron. A key ingredient in the best Indian food. Someday I will feel daring enough to try this pricey spice.
Prosciutto. I've had it, but I haven't cooked with it.

Vanilla Ice Cream Toppings We love:
Rice Chex (add with a little sugar if desired). they taste like crushed ice cream cone.
Pecans and a drizzle of honey. This got me through January in a sweet way.
Candy or fruit. nothing original here, but always a winner.

Ice Cream Alternatives:
Yoplait Whips (I like to stick them in the freezer, especially any of the chocolate whips)
Frozen blueberries with milk and sugar. the milk freezes around the blueberries in a delightfully icy way.
Instant pudding. This is especially good with fruit.
Strawberry honey smoothie. So delicious. The honey makes all the difference in this yogurt-berry treat.

Foods that make me excited for Spring:
Asparagus. Roasted with a little olive oil and salt and pepper is so good.
Artichokes. I want to try them steamed like my good friend did.
Rhubarb. I will attempt another gluten-free strawberry-rhubarb crumble.
Fava beans.
Figs. I want to try these again, dipped in chocolate or wrapped in prosciutto.
Strawberries. Not the overgrown kind we get at the grocery store. The homegrown kind--smaller and sweeter.

Delicous Food Combinations:
bacon and asparagus (prosciutto would be good too)
strawberry and honey
honey and pecan
turbinado or brown sugar (any sweetener with more molasses) and chocolate
potatoes and leeks
leeks and mushrooms
salmon and leeks
crepes and fruit
pudding and fruit
citrus and vanilla
citrus and berries
citrus and chocolate
butternut squash and ginger
soy and ginger
chocolate and zucchini
lime and cilantro

That's all I can think of for now. What about you? Anything on my lists you want to try, or have tried?

When the Sweet Tooth Aches (GF Crepes)

That's how my sweet cravings feel, sometimes--this longing, aching for sweet and chocolatey and delicious.
So what's a person to do in the face of such cravings?
I heard once that eating a piece of fruit and drinking water can help satisfy the sweet famishment (also I wanted to use the word famishment).
I've found pairing something sweet with something whole grain (and thus more filling) helps.
Fruit desserts are always winners.
Jell-O Instant pudding, especially with fruit.
And here's a new one for the list:
Crepes.

Gluten-free crepes are so simple, every time I make them I wonder why we don't make them more often. If you haven't tried them, you should! They're delicious and fat free and very versatile--great with everything from fresh fruit and yogurt to pudding or cool whip and bananas. And that's just the sweet stuff.
Crepes. Try some today. Here's how.

Gluten-Free Crepes
(I don't know where the recipe originated, but it wasn't with me. Thank you, whoever you are.)

2 eggs
1 cup milk
1/2 teaspoon salt
1 cup rice flour
-----------------------------------------------------------------------------------------------------------------
1. Beat the eggs just until blended. Add the salt, milk and flour. Whisk until smooth.
2. Cover the batter and let rest 15 minutes. The batter should be thin. (Just enough to coat a spoon dipped in it.) Add more milk if the batter is too thick.
3. Heat a frying pan with butter or vegetable oil to grease the pan.
4. Working quickly, pour 1/4 cup of batter for a small crepe, or 1/3 cup batter for a larger crepe, into the hot pan. Tilt the pan so that the batter spreads out evenly. Cook on one side (it cooks quickly), turn with a spatula and cook the other side.
5. Pile the cooked crepes on a plate. Refrigerate if not using immediately. These may be prepared up to a day ahead of time.

Ideas for filling:
It works best to use a combination of creamy, fruity, and if you choose, a garnish.

Creamy
sweetened sour cream (start with 2 Tablespoons sour cream per serving; add brown or white sugar to taste. The cream will become runnier as you add more sugar.)
cool whip (a low-fat, low calorie option. Not exactly health food, but mmm. Especially with bananas)
yogurt

Fruity
berries
berry syrup
jam or fruit preserves
poached fruit, such as pears or peaches
bananas
fruit salad mix--diced berries, mango, kiwi
even canned fruit--mandarin oranges, pineapple, peaches, pears...

Garnish
citrus zest (lemon and orange are tasty with berries)
chocolate sauce
shaved chocolate
a drizzle of poaching syrup
fruit juice
whipped cream or cool whip
toasted nuts or coconut
drizzle of caramel sauce

There's no way I have all the options here--what do you or would you add?

Putting it Together: Spicy Turkey Sausage and Wild Rice Pilaf

As I've learned some recipes and cooking techniques and thought more about what types of foods work well together, I have felt more comfortable putting together meals. I don't always do it--too often we are missing a green vegetable at dinner. When I do trust my instincts, it's always a learning experience (and often delicious).
I found some turkey sausage on sale at the grocery store last week--the use/freeze by date was coming up so it was half off. It made a delicious meal paired with wild rice pilaf (recipe below). All we were missing: some kind of green, either a salad or roasted asparagus or green beans. The rice was perfect with the spicy sausage, especially with the addition of sauteed mushrooms and leeks. All together it was spicy and buttery and delicious. It was also incredibly easy--cook the sausage (already in links). Cook the rice. Boom. About 40 minutes.

Wild Rice Pilaf

Cook the wild rice according to the directions on the package. Be sure to use salt, whether instructed to or not.
Meanwhile, melt butter or heat olive oil (to taste) in a frying pan or skillet, over medium heat. Add leeks, onions, or shallots (your choice, sliced or chopped) and cook until a little softer. Add mushrooms and cook all until soft and fragrant.
Add sauteed vegetables to wild rice and serve.
Other excellent additions: chopped fresh parsley; finely chopped garlic; toasted sliced almonds.

Today I used some of the leftover wild rice to make a salmon salad. Also easy.

Wild Rice Salmon Green Salad

Leftover wild rice, reheated if desired
Leafy greens of choice (I chose romaine from a salad bag, even faster)
Cooked salmon (mine was canned) (leftover chicken would be excellent too, or sausage or whatever kind of meat or protein you have on hand)
Lemon juice, to taste (I used this instead of salad dressing)
Fresh grated parmesan (or romano), if desired

This was a winner too--satisfying and tasty. I'm trying to change my mindset about salad, and this type of meal definitely helped.
What kind of meals do you throw together for lunch or dinner?

Lighter Sesame Chicken

Martha Stewart and the folks at Everyday Food give us this Chinese food classic lightened up--and made gluten-free in the process.
I think this is a recipe-in-progress. I'm encouraged by the batter, though my husband wasn't sure about it. We both think the sauce needs a little tweaking--a little sweeter, maybe more spice. It does make me feel like we could make Chang's Spicy chicken here at home, so I'll keep you posted on that front. In the meantime, if you're craving take-out and looking for a lighter or gluten-free version (for less bucks than PF Chang's), give this a whirl.
A side note: PF Chang's, as well as their faster-food counterpart Pei Wei, both offer delicious gluten-free menus. Click here and here.


photo from original recipe site.

Lighter Sesame Chicken

Everday FOOD

Serves 4

• 3/4 cup brown rice
• 3 tablespoons honey
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 garlic clove, finely chopped or crushed with a garlic press
• 2 large egg whites
• 1/4 cup cornstarch
• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 4 scallions, thinly sliced
• 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

-----------------------------------------------------------------------------------------------------------------

1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

What's for Dinner: A Month of (Gluten-Free) Meals

Hands down the best advice I have ever gotten about making dinner for my family: Plan a whole month ahead. The first time I heard it, I was astounded. A whole month? It was beyond me. Looking back, it probably would have been depressing/hilarious to see five or six meals repeated through the course of the month. I couldn't handle it yet, but I thought it sounded like a nice goal to aspire to.
I have since planned menus for a whole month and I have to say, it's amazing. It saves money, time, and means plenty of options if the ascribed meal for the night doesn't sound good. I've done a horrible job of meal planning in 2009, but I'm trying to get back on top of it and thought I would share our dinners with you.
Meal-planning is a personal endeavor. In trying to save money, this is mostly based on what we have in the pantry, trying to buy as few ingredients as possible. I hope you find some meals that will help you too. Stay tuned this month for reviews, as well as more gluten-free ideas and recipes. I will also work to post the recipes that are not already linked on this entry.
I have to admit, I'm a little surprised at the Martha Stewart theme I've got going. We'll see how her recipes measure up this month.
And, as always, these meals are gluten-free. Many of them are naturally gluten-free, meaning they need no adaptations.

A month's worth of meals, allowing a few gaps for leftovers and life in general:
Lighter Sesame Chicken*
Apricot-Glazed Pork Tenderloin* (notes on this recipe to come)
Spaghetti Carbonara*
Burgers, Honey-glazed baked beans, salad
Rice Choccoli
Black Beans and Rice
Honey-Soy Glazed Chicken
Crockpot Chicken makhani, dal, and gluten-free naan (this one's going to be good...)
Breakfast casserole, salad, crepes and fruit
Chicken with Ginger
Corned Beef and Cabbage OR Salmon Cabbage Rolls (St. Patrick's Day Meals)
Chicken Corn Chowder
Calzones or Pizza, salad
Tuna Patties or Tuna Caesar Salad
Rolled Flank Steak*
Chinese-Style Chicken Soup*
Green Chicken Curry
Southwestern Eggs
Pancakes, Eggs, Hasselback potatoes
Creamy Goat Cheese Pasta with Roasted Asparagus
Tuna-Black bean tacos
Roasted Chicken, sweet potatoes, and green beans
"Cajun-Style" Chicken Breat with Chili Bean Maque Choux
Thai Peanut
Chicken with Poblano Cream Sauce
Orange Beef stir-fry

*=new recipes I'm trying this month

Any questions? Suggestions? Let me know in the comments.

Feeding Others

When I think about cooking for others, whether I'm taking food to them or inviting them to dine here, I get major stage fright. Now why would that be? I love cooking, and I love people. I love feeding my family, and making food for my parents or my in-laws has never been quite so intimidating. Of course I always want the meals I make to taste good, but I take it to a whole new level when I'm cooking for others: I don't even know what to make.
My anxiety over this has made me think about my kitchen, my staples. Everyone has staple pantry items, whether they are conscious of it or not. Part of my dilemma came when I realized I cannot use two of my staples in this particular instance. And that I cannot go to the store. I didn't really realize before how much I depend on citrus (especially lemons), tomatoes, and general spiciness in my cooking. Many of our dinners include all three, but most contain at least one of those key elements. Add a concern for type of cuisine and you've got one frozen chef. Looks like it's time to broaden my horizons a bit.
Of course some of the best meals to take to people are the ones I would overlook. I feel pretty confident about most of my soups. Crockpot barbecue chicken or pork is a standby classic. I sometimes forget that making dinner for someone else doesn't mean you have to put in a lot of work--using my crockpot is certainly not cheating. Is it simply pride on my part, wanting others to wish I would cook for them every night? I'm afraid this cooking blog may attest all well to that possibility.
My anxiety also brings to my attention my commitment issues. I have been making efforts to learn to make all kinds of food with all kinds of techniques. Maybe now it's time to specialize a little more, focus on a specific type of food until I can cook it really well. Like Pancakes. =)
I know what I'm going to make for our neighbors tonight--chicken tagine. I really hope they like it, but if not, that's okay too. So no more worrying about me. This has made me wonder, though, when you make dinner for other people, what do you make? What is your favorite take-away and your favorite dinner party fare?

Gluten-Free Blueberry Pancakes

It's official: coconut flour is here to stay. It improves the texture without the starchiness. Today's Sunday Pancake Special: Blueberry Pancakes.
I got the base for this recipe from my mother-in-law, and they have been quite tasty. For a lower-fat version, you can substitute yogurt or applesauce for the oil. I was out of oil, so I tried yogurt. I'm glad to know that works in a pinch, but next time I don't think I'll worry about the 1 teaspoon of oil. You can also make these with all rice flour.

Gluten-Free Blueberry Pancakes
½ cup regular rice flour minus 1 Tablespoon
1 Tablespoon coconut flour
¼ teaspoon salt
1 teaspoon baking powder
1½ teaspoons sugar

1 egg
1 teaspoon corn oil
¾ cup buttermilk

¼ teaspoon baking soda

1/4 cup to 1/2 cup blueberries.

Mix together the dry ingredients. Set aside.
Mix together the egg, corn oil, and buttermilk. Add the baking soda.
Add the dry ingredients and mix together.
Fold in the blueberries, if using.
Grease heated pan and pour batter onto hot pan by ladles full.
Serve with maple syrup, honey, or other syrup of choice. Or not. Mmmm.