Mouthgasmic

A Gluten-Free Blog for the Taste Full World

Best spaghetti w/o red sauce February 18, 2010

Filed under: Found Foodies — Laura @ 6:00 pm

I recently stumbled upon this delightful method of preparing pasta and I HAD to pass it on. I follow the Smitten Kitchen blog on my rss feed even though most of her dishes are strictly forboden and not possible to recreate within my dietary guidelines. Nevertheless! I find the occasional adaptable delight and the rest… well, we all have dreams, don’t we?

Check this post out, if just for the mouthwatering pictures. All I had to do was replace the wheat pasta with rice spaghetti and the black pepper with cayenne.

I made the mistake (or maybe it was my crafty intention all along?) of letting Evan have a taste. I ran for a second fork, and it was devoured in less time than it takes to boil a litre of water.

May I suggest pairing this with the previous Caramelized French Onion Soup for a meal that looks impressive, expensive and high maintenance, but actually couldn’t be easier?

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International Soups & Stews edition of Go Ahead Honey, It’s Gluten Free! January 31, 2010

I hope your bags packed, your ticket purchased and your passport is up to date, because it’s time to take a tour of the world!

uh…

I mean, I hope your stock pots are washed, your table cleared and your bowls and spoons are ready and waiting because it’s time to bring the world’s best gluten free soups and stews into your kitchen!

First, I would like to thank everyone who participated in this month’s theme.

I also want to thank Naomi for starting this whole thing and continuing to organize hosts and themes.

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Alright. Ladles and appetites ready?

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Let’s start in my home region with some Southwestern style Tortilla soup from “The Gluten Free Diaries.” This is just the thing for a cold night after a long day.

Chili style stews are classic, as is tomato soup.

Although the origin of tomatoes in soup is probably English or French,

possibly Italian- the tomato itself probably comes from Peru. So that’swhere we’ll head to pick some of those ripe red fruits (unless you’re in the US, where they are legally vegetables). Juanita from “There can be only Juan” provides the recipe for this old favorite.

From Peru, we continue south and east. On your left you will see the 1,000+ Polynesian islands in the south and central region of the Pacific Ocean. From here, Shirley at “Gluten Free and Easy” has brought on board her Polynesian Sweet & Sour Stew. With thick, hearty with big chunks of vegetables, sausage and a tropical flare, this is sure to become a regular comfort food.

Chaya, the Comfy Cook, leads us north to Asia next. Her “Emerald stir-fry” will pair nicely with this flight’s complimentary side of rice. Crisp green veggies, plus beef in a rich, dark sauce is sure to keep me happy!

Now that we’ve crossed International Date Line, it’s safe to say we are now heading west. Smell anything delicious? Wafting up is the smell of a couple billion people cooking a myriad of tasty, yummy things. Although we don’t have time to stop, I will offer up an Indian inspired recipe of my own. India is one of the leading sources of pumpkin and turmeric is commonly featured in Indian curries. My Spicy Pumpkin soup will warm your mouth and your stomach through the in-flight movie.

If you thought you were full, don’t recline your seat for a nap just yet. When you smell Naomi’s next recipe, your belly will make room. Her Persian “Cinnamon Scented Beef Dumpling Stew” looks incredibly inviting.

While we’re in the area, how about sampling some “Persian Pomegranate & Walnut Stew” from For the Love of Food? Served over rice, the fresh Pomegranate provides a burst of flavor, sweetness and bite. Yum, yum!

As we head over to Europe, grab your sweater from the overhead compartment or request a blanket from the flight staff; it’s going to get cold outside.

To keep you warm, Bean from Without Adornment is dishing up some “Swedish Meatball Stew“. This winter favorite is an all-in-one meal with plenty of protein and a variety of vegetables.

As the plane detours south to Spain, curl up with a sunny cup of “Tofu & Pinto Bean soup” from Iris at The Daily Diatribe. With its bright colors and clear broth, its a reminder for those of you from snow-locked cities that eventually, the sun will shine again.

We have one more stop in the Old World, and that’s up to Brittain for something very traditionally English: roast beef. Over at Live Once Juicy, we’re having “Slow Cooker Roast Beef“. I imagine this is the kind of thing we’d find at a tiny, out of the way pub where they’ve been making stew this way for centuries. Enjoy it in a dark booth with an ice cold pint of whatever is on tap.

Tracee, from Mrs. Ed’s Research and Recipes brings us back to this side of the Atlantic. Her “New England Clam Chowder” is a warm welcome for us, the weary travelers, and now we just need to find some GF oyster crackers to accompany this traditional northeastern treat.

As we land, safe, sound and almost satiated, Wendy, the Gluten Free Greenie (which I read first as Geenie), tempts us with one last stew. Her “Autumn Stew” recipe is full of all the things that we love about home: it’s warm, its comforting and it comes with biscuits.

Now that we have sampled some of the best soups of the world, we have to wonder- what’s next?

Find out tomorrow over at “Without Adornment” I, for one, am waiting eagerly for info on February’s edition of Go Ahead Honey, it’s Gluten Free!

 

Crockpot bangers and unmash January 26, 2010

Bangers and mash is a dish of mashed potatoes and sausages served for breakfast in England and possibly other places.  All I know is that potatoes and sausage belong together- preferably with some onions for company. Mashed potatoes are too much work for every day, so I usually just dice and pan frymy potatoes.

So when I found a couple recipes for making this delicious combination of starch and protein in a crockpot, my mouth began watering. I can make breakfast while I sleep? whoo hoo!

My version is “unmashed” because its easier, but the idea is the same:

Drizzle a little oil on the bottom of your crockpot/slow cooker.

If you’re using uncooked sausage, put that on the bottom of the pot before adding your veggies. If using pre-cooked sausage (I used Aidell’s chicken and apple) slice and mix in with the vegetables.

Chop (large bites) a serving per person of onions, potatoes, carrots, and any other root vegetables you like and add to the pot.

Season with lemon or kosher salt (something large grained is preferable) and minced garlic at the least. Add some cayenne pepper or chipotle powder for heat, or dijon mustard and a touch of honey for a tangy bite. Work with the sausage you’re using as a guide for flavoring the vegetables.

Your cook time depends on how much food is in the pot. I cooked 2 large servings on high for 4 hours and it was perfect. If you have enough food in the pot, you could cook it on low for 6-8 hours while you’re at work or asleep.

To make mine even more decadent, I added a splash of cream to my individual portion and mashed it with a little of the potato to make a creamy sauce.

****REMEMBER**** You still have time to get your recipes in for this month’s “Go Ahead Honey, it’s Gluten Free!” See my previous post for information.

 

Dairy-free cabbage slaw January 5, 2010

I found this recipe a while ago and have found it a tasty and fairly quick standby. Whisk the sauce and mix in the veggies  and you’re done!

For the cabbage/veggies, use whatever is tasty, shreddable and tastes good with the sauce. I went with green and red cabbage, and shredded carrots. You could add bean sprouts, red onion or use the sauce as a dressing on a spinach based salad with walnuts, green onions and cherry tomatoes. It’s also easy to scale up or down: in/decrease sauce according to preference and volume of vegetables.

Note: The lime juice is absolutely necessary to achieve the right flavor. I tried using lemon juice and it was far from satisfactory.  The lime gives it a savory tang that rounds out the other flavors. Likewise, fresh ginger adds a fresh and pleasant bite, but the slaw still works if you haven’t any on hand.

Ingredients:

1/2 lb. shredded cabbage/carrots/bean spouts

1/4 cup peanut butter

1/8 cup rice wine vinegar

1/8 cup soy sauce, or tamari

1 tbs grated ginger

1 cloves garlic, minced

1 lime, squeezed

Source

 

Sun-Dried Tomato Chicken December 15, 2009

I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.

All measurements are approximate and come from original recipe– I didn’t measure anything

  • Boneless skinless chicken breast halves (1 to 1.5 per person)
  • Olive oil
  • Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
  • 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
  • 1/2 white onion, minced finely
  • 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
  • 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
  • Parmeggiano Reggiano

Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.

Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.

When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.

Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.

Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.

 

Peanut Butter Rice Treats (cane sugar & egg free) November 23, 2009

Rice krispy treats are one of the best kid foods and I’ve missed them. They are sticky and crunchy and sweet and satisfyingly delicious.

So I set out to make some for myself… without marshmallow cream (eggs) and without cane sugar. I found a vegan recipe and adapted it to be cane sugar free as well. I found crisped rice (looks just like the commercial cereal) at Sprouts, and it was completely unadulterated– no sugar or wheat flour!

I added cocoa powder to my batch and that turned out well, but I think I’ll leave it out next time and add more crispies because the filling became too dense and overwhelming.

Ingredients

  • 1/2 cup natural peanut butter (has a fuller flavor than sugar-added PB)
  • 1/4 cup cocoa powder
  • 1/2 cup granulated fructose/or (sugar)
  • 1/2 cup brown rice syrup /or (light corn syrup)
  • 2 tbsp butter/or margarine
  • 1 teaspoon vanilla
  • 3.5 cups rice krispies cereal

Directions

Grease a 9X13 baking dish, non-stick spray works well. In a dutch oven or other large pot, slowly bring the peanut butter, sugar, rice syrup, and butter to a rapid boil while stirring constantly. Add cocoa powder and mix thoroughly. Let boil for a good minute, you should start smelling the peanut butter roasting. Turn off the heat and stir in the vanilla. Stir in the rice krispies until they are fully coated. I didn’t measure the rice krispies. I just dumped them in until it looked like they’ve soaked up all the peanut butter goo. Put in a little more than you think is necessary- the rice syrup mix should be a very thin coating as it has a very strong flavor. Dump the mixture into the baking dish and spread to an even layer. Let cool, cut them up, and enjoy. Makes about 12 servings.

 

Original recipe found here

 

Ice Cream! for the eddibly impaired June 30, 2009

About 31/2 years ago, I was diagnosed with 11 food sensitivities. The biggies: wheat, corn, sugar, egg and yeast.

When was the last time I had commercial ice cream that tasted divine and didn’t make me ill later?

Last night.

My mom has been very supportive of my food issues, and has made homemade ice cream before. It was great, but it never keeps well. Such is the shelf span of any homemade ice cream I’ve encountered. Plus, my sister can’t have a lot of dairy, so that complicated our recipes further. We made a pretty tasty coconut ice cream several months ago, but it still doesn’t store as well as commercial ice cream.

Now, I have found the store-bought version and it lives only a couple blocks away! You can buy “ice cream” without milk, sugar or eggs (and certified organic and vegan)… at Safeway, Whole Foods, and probably other stores I haven’t discovered yet. If you can handle cane sugar, your options are wider- I have a recomendation for the pomogranate chocolate chip.

This isn’t a cheap dessert, but for someone who wants to have ice cream around and eat it too… literally- it’s worth it for those terrible sweet cravings.

Here’s a link to the chocolate coconut which is my favorite. You can find the full list under the heading “Products.”