Mouthgasmic

A Gluten-Free Blog for the Taste Full World

Cheater’s Enchiladas February 16, 2010

I like enchiladas except for a few things:

I don’t like a lot of sauce because the tortillas can get soggy.

It sometimes feels like too much work to roll them all perfectly and then eating them is a pain if it unrolls.

I like to choose my ingredients- i.e. no bell peppers.

Most red sauce you can buy pre-made has sugar in it or if not, it’s expensive.

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The following recipe is highly customizable and pretty easy to assemble. I did do a bit of extra work because I got a grinding attachment for my stand mixer (best Christmas present ever!)… and I spent the evening of my day off making ground hamburger and little sausage patties. Those I made tiny enough that they take literally 5 minutes from freezer to plate. Later I took the rest of the ground meat and made mini-meatballs.

So, unless you’re grinding the meat yourself, this should take 20-30 minutes to prepare and another 10-15 to toast up in the oven.

Cheater’s Enchiladas (proportions are up to your taste and number of people)

Tortillas (I used Trader Joe’s rice tortillas)

canned tomato sauce

Spices: garlic powder or minced garlic, paprika, chili powder, kosher salt, chipotle powder (for smoke and heat), cayenne pepper or black pepper, whatever else suits your taste buds and compliments your ingredients

ground beef, turkey or chicken

shredded soft cheese (cheddar, mozzarella, jack, etc)

chopped vegetables:

onion

bell peppers

carrots

anything else tasty and a little crunchy

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1. Chop vegetables and set aside.

2. Heat tomato sauce in a small pot with the garlic and spices. Just heat through to blend the flavors. Set aside.

3. Brown meat to just-barely-done. Set aside.

4. Start layering: oil the bottom and sides of your pan so the tortillas don’t stick. Dredge a tortilla in red sauce and use that as your bottom layer. Sprinkle on a mix of toppings and some cheese. Don’t pile it on too thickly or you’ll run out or room in the pan on your first layer (think lasagna). Repeat layers of sauced tortilla, cheese, meat and veggies until you reach the top of the dish.

5. Sprinkle or dregde the top tortilla with cheese (to your cheese density preference) and cover with foil. Pop it in the oven for 10 minutes, and uncover for another 2-3 so the cheese gets toasty.

6. Grab a fork and dig in! … just don’t forget to take it out of the oven: no matter how good it smells, the burns aren’t worth it.

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Guacamole dip February 3, 2010

Guacamole is one of the tastiest and most abused toppings I can think of. If I go to the store, I see sad bags or tubs of pureed avocado, the texture and flavor of which leaves something to be desired. Some restaurants have great guacamole, others… it’s runny and/or it’s flavorless. Also! It’s overpriced. At Chipotle (the restaurant, not the spice), a dollop of guacamole is 2-3 bucks! They don’t even give you a full avocado’s worth either. Since avocados here are 50-90 cents each, I set out to make my own in a way that is easy, a little bit chunky, flavorful and of course, bordering on mouthgasmic.

For approx. 2 Cups of dip:

2 avocados

1 C sour cream or plain yoghurt (amount depends on your prefered texture, consistency, density of avacado flavor)

Cayenne pepper

Garlic powder (and/or minced garlic if you have the time, or a jar of pre-minced)

Optional: minced onion for bite, chipotle powder for smoke

My methods are pretty slaphazzard:

Plop the meat of the avocado into a bowl or stand mixer. If by hand, mash using potato masher or whisk. I have to push the avocado out of the whisk occasionally, but it wasn’t too hard. In the stand mixer, use a whisk attachment and stir on low.

Add other ingredients and mix thouroughly. I like to leave some lumps because they taste good and give the dip some texture.

I could eat a whole batch with some rice crackers, some toasted rice tortillas with beans or salsa to go with it… yummmmm…

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Or, I could plop some attop the enchilladas I made the other night. Evan and I ate them up too quickly, so I forgot to get pictures. This recipe itself was pretty easy, but I did do a little extra work since it was my day off.

I will try to get that recipe up today, otherwise tomorrow.

 

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!

 

Spicy Pumpkin Soup (GAHIGF)

This recipe is true to my attempt to maintain the no-fuss style of cooking I enjoy on a daily basis. I could fancify it by roasting the pumpkin myself, which could do wonderful things for the flavor. I could add other squash to mix things up, but I leave these additions, deletions and modifications in your capable hands.

I believe recipes are meant to be individualized. Take a look at some of the most used cookbooks that belong(ed) to older relatives. Are there notes in the margins? If we approach our recipe collections as sacred texts, we’ll miss out on new, creative, simpler, easier, more fun, faster, more impressive, etc., ways of making our favorite foods. The authors of cook books may know a lot about food; they may bring us some fantastic flavor combinations, but they aren’t perfect. Even if they are the best chefs in the world, they don’t have the same tastes and preferences as you do. Maybe you can’t stand cumin, or maybe you love it more than the author of this recipe. Even if it calls for 1/8 tsp, you get to decide if a little more or a little less improves the flavor as you experience it.

I say, try the recipe as it is (barring any strong dislikes or allergies), and then modify it from there. The recipe I have for Asian slaw simply does not work without lime juice (as far as I am concerned)- the flavor is drastically different if you use lemon juice instead. However, there are other times where you could make substitutions that are just as tasty, if not better suited to your preferences, as the original.

For today, here is a recipe that is easy to modify and scale up/down for portions. It’s also my submission for this month’s Go Ahead Honey It’s Gluten Free!

Ingredients: (makes 1-2 servings)

1 C canned pumpkin puree

3/4 to 1 can coconut milk (~12 oz can)

1 tsp grated or minced ginger

Turmeric

Cayenne pepper

Sriracha sauce

Lemon or Kosher salt

Melt a chunk of butter (or splash of oil)  in a pot and add pumpkin. Heat through, stirring constantly.

Stir in coconut milk to desired consistency. (I liked it on the thinner side)

Add seasonings to taste, heat through and serve.

 

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

 

Go Ahead Honey, it’s Gluten Free! January theme

Filed under: Gluten Free,Vegan Friendly — Laura @ 10:11 am
Tags:

Welcome 2010! That automatic double tap of the “0” button comes to an end we type out this decade’s first year. I will probably be typing the year 200-backspace-2010 for a while, but I will get used to it.

Anyway, many of us have welcomed in the new year with celebration, fun and perhaps more alcohol than we usually imbibe. I will never cease to be amused that most Americans start the first day of the new year, will all of its promise and new resolutions, hungover and asleep. My own carousing was limited because I had to work the morning of the first.

For all of you still feeling the effects of holiday partying, let us provide comfort- if not a remedy. This month’s theme for “Go Ahead Honey, it’s Gluten Free!” is therefore:  Stews from around the world.

Bring out the old world family recipes, the scribbled down notes of cobbled together soups discovered while on vacation, and new flavor combinations we never thought ourselves brave enough to try.

If you are familiar with Naomi’s blog, then you know the drill. For those of you who are not, here it is:

1. Come up with or rediscover a gluten-free soup or stew that comes from abroad or has an international flare (I leave the interpretation to you).

2. Type it up for your blog (with a picture if you can), and send both the link to your blog and the recipe/picture to me (notwhatiwanted @ gmail. com).

3. Be sure to post the recipe with the heading “Go Ahead Honey its Gluten Free”

4. Don’t have a blog? Just send the recipe and picture to the above email.

5. DEADLINE: Send your recipes by January 28th in order to see them posted here with links back to your blog on the 31st of January!

Happy stewing!

 

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