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Archive for the ‘Gluten Free’ Category

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Happy Belated Thanksgiving!

This year we were home and just stayed with the fast.  Not because we’re pious.  No way, Jose.  I just can’t stare at leftover turkey for another month.

A big pile of meat in the fridge or freezer would be too tempting. And, I’m not the only one with that concern.

WordPress tells me what searches lead people to my page.  Today’s top searches:

  • koliva
  • koliva sintagi
  • cakes for fasting
  • eating leftover meat fast day orthodox
  • grinding wild sumac

That gave me a real chuckle.

So, here are the recipes I used.

Wall Street Journal had a great article on native foods including a recipe for chestnut soup.You will find the link to that article at the end of this post. I changed the recipe to make it fast friendly.

This was my first time working with chestnuts.  It wasn’t bad.  I used raw chestnuts and roasted them for about 20 minutes at 325.  According to the WSJ article you should be able to find chestnuts cooked, peeled, and packaged.  If you’re super lucky you might be able to harvest chestnuts locally.

Chestnuts are more carbohydrate than protein.  According to the USDA Nutrient Database, chestnuts have .9 grams of protein per ounce.  The wild rice has about 6 grams protein per cup.  This isn’t a protein rich soup, but it is immensely satisfying.

Chestnut and Mushroom Bisque With Wild Rice

1 cup wild rice

1 Tablespoon oil

1 large diced shallot (or half a white onion)

1 1/2 Cups sliced mushrooms (button, portobello, shiitake, or a mix)

12 ounces roasted and peeled chestnuts, chopped

4 cups vegetable broth + 1 Tablespoon nutritional yeast (for flavor and nutrients)

2 Tablespoons apple cider (I used apple wine)

Directions:

1.  Lord, bless my work.

2.  In a small saucepan, combine 1 cup wild rice and 2 1/2 cups water.  Bring to a boil.  Simmer until rice is chewy but tender and some kernels have begun to split and show their white pith, about 30 minutes.  Drain off remaining water and set rice aside.

3.  In a medium/large pot heat oil and add diced shallot.  Saute until soft and translucent, about 2 minutes.  Add 1½ cups sliced mushrooms (button mushrooms, baby portobellos, shiitake—or a mix) and stir to coat. If pot becomes dry, add another tablespoon oil. Sauté mushrooms until they begin to soften and brown, about 2 minutes.

4.   Add 12 ounces roasted and peeled chestnuts, chopped. Sauté shallots, mushrooms and chestnuts 5 minutes more, stirring frequently, until a thin brown crust forms in pot, mushrooms are soft and mixture is fragrant.

5.  Add 4 cups vegetable broth, stirring to loosen brown bits from pot. Simmer 15 minutes. // Remove pot from heat. Cool 10 minutes.

6.  Pour solids, along with enough soup broth to cover, into a blender. Reserve remaining broth. Cover blender and purée mixture until smooth. Return purée to pot along with remaining broth. Stir in 2 tablespoons apple cider. Salt to taste.

To serve, spoon ¼ cup wild rice into bowls and top each with 1 cup soup. Garnish with chopped chestnuts and a thin apple slice.

http://online.wsj.com/article/SB10001424052970204190504577038073107802232.html

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Greetings All.  I hope that you’re enjoying a fruitful fast.  This fast marks my first strict fast since Nativity 08.  I’m done “eating for two”, for now.  This fasting stuff is really hard.  Hang in there!

Today’s recipe comes from Martha Stewart.  A couple of quick changes to the recipe make it fast friendly and (forgive me, Martha) better.  Below is my version, but you will find a link to Ms. Stewart’s at the end of this post.

In the beginning I promised to provide recipes with ingredients that are easy to find.  It seems like quinoa is gaining popularity and I hope that it is at your local mega-mart or health food store. 

Remember to rinse quinoa several times BEFORE COOKING, otherwise it is bitter.  You can make quinoa in a rice cooker, if that suits you.

Quinoa is considered a “complete protein” so eat it up. 

This might seem like a really light recipe, but I found it very rich.  I think it stands on its own.  Let me know in the comments if you agree.  If you disagree let me know by comment and recommend a side dish, please.

Don’t skimp on mushrooms, and they need to be fresh.  Be sure to use red wine vinegar.

***WARNING***  This recipe calls for broiling oily mushrooms.  Watch them carefully and DO NOT walk away.  THEY WILL CATCH ON FIRE! 

(If you’d rather just roast them that might work.  Let me know)

Warm Quinoa shiitake Spinach Salad (Adapted from Martha Stewart Living)

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/3 cup olive oil
  • Coarse salt and ground pepper
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved, wiped clean
  • 1 1/2 cups quinoa
  • 10 ounces baby spinach

Directions

1.  Lord, bless my work.

2.  Heat broiler; set rack 4 inches from heat.  In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4tsp black pepper.

3.  On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.  TIME VARIES WIDELY AND WILDLY Don’t walk away, keep an eye on the mushrooms.  You want them cooked, but not dry.  You may need to test a few.  You’re trying to get them chewy, not crunchy.

4.  Meanwhile, in a small saucepan (or rice cooker), combine quinoa, 3 cups water, and 1/2 teaspoon salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.

5.  Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Serve immediately.

Or, if you’d rather try Martha’s

http://www.marthastewart.com/281858/warm-quinoa-spinach-and-shiitake-salad

 

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The beautiful gold color comes from turmeric.

The fast is underway.  How are you feeling?  The Peter and Paul fast is tough because it starts with no buildup.  Hang in there.  You can do it!

Today’s recipe is all about new flavors.  Admittedly, I prefer onion, garlic, and tomato flavors and many recipes are in the same flavor palette (or palate :-).  I hope you enjoy something different.

Garbanzos with Couscous takes less than 30 minutes to prepare and just two pans.  As we are not using our air conditioner I don’t want to heat up the kitchen- this recipe didn’t.

I am experimenting with a gluten free diet so if you want to try this recipe gluten free, use brown rice, or quinoa instead of couscous.  Quinoa is closer to couscous texture wise and cooks quickly, but, brown rice on the dry side of done wouldn’t be too bad.

1/2 cup of cooked quinoa has 7 grams of protein

1 cup of cooked brown rice has 5 grams of protein

1/3 cup dry whole wheat couscous (about 2/3 cooked) has 8 grams of protein

Rice and couscous are incomplete proteins, paired with the chickpeas in this recipe, they are complete.

2 cups of cooked chick peas has about 24 grams plus plenty of soluble fiber for your blood sugar to help you feel full

Enjoy!

Garbanzos and Couscous or Quinoa

1 small onion, chopped (about 1 cup)

3 carrots, chopped

1 14 ounce can of diced tomatos

1 15 ounce can of garbanzos, or two cups precooked beans (if they’re frozen, no need to thaw)

1 cup broth

3 cloves garlic, minced

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4tsp cayenne

1/2 tsp turmeric

1 tsp ground cumin

1 1/2 cups cooked grain

Lettuce salad (just lettuce or add vegetables to suit your taste)

Step 1. Lord, bless my work.

Step 2. Gently saute onion and garlic in a bit of oil, until fragrant, about 2 minutes.

Step 3. Add all other ingredients except grain, bring to a boil, then simmer until carrots are juuuuust tender, about 10 minutes.

Step 4. Stir in grain and serve over cool, crip lettuce.  I prefer to leave the carrots raw and serve with the lettuce because they add a nice crunch.  I love crunchy stuff, that’s why I love my Mom in Law so much.  However, carrots are best used by the body cooked.

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