radish boy

Vegetable Delight

noreply@blogger.com (Becky) — Fri, 03 Apr 2009 22:15:00 +0000

Ok. I had great fun at the farmer's market. They had asparagus (probably my favorite vegetable of all time) and garlic sprouts (possibly my second favorite vegetable of all time). Then, just randomly, I happened by an Asian market where I picked up a huge package of burdock root.

I love burdock root, but I've never figured out how to cook it other than in kinpara (stir fried with sesame oil, soy sauce and mirin), and I wanted to make a dish that showcased the different flavors of the vegetables. I came up with the idea of par boiling all the vegetables and then cooking them in olive oil and a small amount of dairy free butter until they caramelized. All of the vegetables were a big hit, especially the burdock root and garlic sprouts. The burdock root took on a nutty flavor, almost like hazelnuts, as it caramelized. The combination worked well with the different flavors and colors, it was a feast for the eyes and the stomach.

Burdock root is one of the richest sources of inulin, a non-digestible fiber that provides food for the healthy probiotic bacteria in your digestive tract. Increasingly, food companies are adding inulin to processed foods such as crackers, yogurt and cereals. It can be found naturally in burdock root, asparagus, artichokes, garlic and chicory.

1/2 head small cauliflower, cut into florets

2 garlic sprouts or 1 leek, sliced thinly

1 burdock root, cut on an angle or julienned

1 carrot, shaved with a carrot peeler

1/2 bunch asparagus, trimmed

Olive oil

Earth Balance or other dairy free butter substitute

Salt, pepper to taste

Bring a pot of water to boil. Par boil the cauliflower, burdock root and asparagus individually, approximately 2 minutes for the asparagus, 3-4 minutes for the cauliflower and 5 minutes for the burdock root. Add oil and butter to a large saute pan. Saute the carrots for 2 minutes and set aside. Then, saute the garlic sprouts until soft, about 4 minutes, and set aside. Saute cauliflower, asparagus and burdock root individually, turning to brown all sides. Arrange on a pretty platter and sprinkle lightly with salt and pepper.

Carrot Daikon Salad

noreply@blogger.com (Becky) — Sat, 10 Jan 2009 00:03:00 +0000

I spent the winter holidays in Japan, and have been inspired by many of the foods we ate while on our trip. Now that I'm back in California, I find myself trying to combine the flavors from my garden with traditional Japanese dishes.

We have a Mexican lime tree growing on our balcony laden with fruit. Today I decided to make a Japanese style salad - julienned carrot and daikon radish - dressed simply with Mexican lime, salt and mirin. The salad is topped with fresh cilantro sprigs from the farmers market.

1/4 medium daikon radish, julienned

1 medium carrot, julienned

6 sprigs cilantro, torn roughly

juice from 1 small Mexican lime or 1/2 regular lime

2 teaspoons mirin, or to taste

1/4 teaspoon salt, or to taste

Combine daikon and carrot in a medium bowl. Squeeze lime juice over the salad. Sprinkle with salt and mirin. Mix well. Top with cilantro.

Corn Cob Soup

noreply@blogger.com (Becky) — Mon, 05 Jan 2009 05:13:00 +0000

This soup reminds me of the children's fable "Stone Soup" - making something hearty and satisfying from little. The recipe is an adaptation of one of my mom's recipes, she is one of the thriftiest people I know and will never let something useful go to waste.

The technique is to use corn cobs to make the stock, imparting an intense corn flavor to the soup, and a nice counterpart to the other vegetables. You can freeze fresh corn and corn cobs in the summer to make this soup the winter.

I had this soup in mind this morning, thinking I would raid my freezer stash for the corn and corn cobs. But, at the farmers market I found the season's last three ears of corn -- the kernels gnarly and overgrown -- just perfect for soup.

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

3 small carrots, diced

3 medium red skinned potatoes, peeled and diced

3 ears corn

4 - 5 cups water

1 cup soy or rice milk (optional)

salt

pepper

Bring water to a boil in a medium pot. Reduce heat to low. Add the three ears of corn to the pot to start the stock. As you peel and dice the vegetables, add the ends and peels to the pot. The trimmings add color and flavor to the stock. Simmer 15 to 20 minutes. Set aside.

In a large soup pot, heat one tablespoon of olive oil. Add the onion and saute until the onion is softened, about 5 minutes. Add the diced celery and carrots, and saute another 5 minutes. Add the potatoes.

Strain the stock through a colander into the soup pot. Bring the soup to a boil and then reduce heat to a simmer. Simmer until the potato is almost tender.

While the soup is simmering, cut corn from the corn cobs and set aside. When the potatoes are almost done*, add the corn kernels to the pot and continue to simmer until potatoes are done. Add milk, if desired.

*Sometimes, I puree the soup before adding the corn kernels. The potatoes make the soup nice and thick.

Blueberries !

noreply@blogger.com (Becky) — Sat, 13 Sep 2008 02:20:00 +0000

We spent the second half of our summer in Canaan Valley, West Virginia visiting my parents. Canaan Valley is unique in that much of the valley and adjacent land is protected -- there are 2 state parks, a national forest, wildlife refuge and wilderness area -- in very close proximity.

This was the first year that Ben could do decently long hikes, and I can still just manage to carry Bruno when he's tired, so we were able to explore some areas that we have never been able to get to before.

Our adventures included quite a bit of wild foraging. Mid August brings wild blueberries, huckleberries, dewberries, blackberries, and apples, and we picked our share of each.

With good rains this year, blueberries grew in abundance. We picked more than enough to make blueberry pancakes with blueberry sauce, as well as a spectacular blueberry pie.

Dad made pancakes using the Overnight Buckwheat Pancake recipe, adding blueberries to the batter, replacing the coconut butter with olive oil (it was what we had in the cabinet), and omitting the cinnamon. The blueberry pancakes are shown here with local West Virginia maple syrup and blueberry sauce. Dad made the sauce by cooking down wild blueberries with water and a little bit of cornstarch as thickener.

For the pie, I made the pecan-rice flour crust from the Cherry Tart recipe, omitting the cinnamon and vanilla. For the filling I mixed 3 or so cups of blueberries with the juice of 1/2 a lemon, a little bit of water and 3 tablespoons of cornstarch.

Radish Boy Goes Camping

noreply@blogger.com (Becky) — Tue, 08 Jul 2008 04:35:00 +0000

If you've been wondering where I've been... we went camping !

We camped at the most incredible site in Sequioa/ Kings Canyon, along the side of a river, in view of a waterfall (Lodgepole site #124, in case you are wondering).
Notice the big brown bear box in our camp for storing food. Bears are taken very seriously, they will come into your camp or break into your car if they see food. We saw four bears on this trip. A mother bear and cub walked by our campsite, we saw two bears while we were hiking, and there were bear paw prints on the windows of the van parked next to our car. So, we were very careful to keep all of our food out of sight in the bear bin.
It was good fun cooking on our trip. Classic camp food is easy to make gluten free. We cooked up a big pots of rice in the evenings, and made onigiri (seaweed wrapped rice balls) for the next days' lunch. We also cooked lots of beans and lentils, and brought along the hardier vegetables like garlic, onions, potatoes, radishes and carrots. For fruit we brought apples, oranges and avocados.
I had fun putting together a collection of spices to bring along on the trip. Some Japanese furikake, shichimi togarashi (Japanese seven spice pepper), garlic powder, onion powder, cumin, salt and black pepper. I have little tiny furikake shakers (really, they are for using in a bento box) that were the perfect size for holding the right amount of spice for the trip.

Breakfast was my favorite meal of the day. One morning we had 'scrambled' tofu in tortillas with salsa. Every day we made up some big mugs of hot chocolate. Here is our day three camp breakfast - spicy chickpeas, pan-fried red skinned potatoes, and freeze dried banana chips. It is gluten free, vegan, and made of ingredients that don't require refrigeration.olive oil
3 cloves garlic, sliced thin
1/4 red onion, diced
1 can chickpeas, drained
5 small red-skinned potatoes, quartered and sliced
1 teaspoon cumin
salt, to taste
pepper, to taste
Shichimi togarashi (Japanese seven spice pepper), or substitute red chilli pepper
2 burner camp stove

Heat fry pan over medium-high heat. Add about 2 tablespoons of olive oil. Add sliced garlic and fry until garlic is well browned and oil is fragrant. Add red onion and cook until softened. Add drained chickpeas, cumin, salt and pepper to taste.

In a second pan or pot, add another 2 tablespoons of olive oil. Add sliced potatoes and fry until golden brown. When the potatoes are well browned, push the potatoes to one side of the pan and add some minced garlic to about a teaspoon of olive oil. Cook the garlic until fragrant. Add salt and pepper to taste. Serve with shichimi togarashi and spicy chickpeas.

If you have only one pot, and your pot is big enough, you can mix the two dishes together.

Grilled Sweet Corn

noreply@blogger.com (Becky) — Sun, 08 Jun 2008 19:10:00 +0000

With longer days finishing in absolutely beautiful evenings, its time to fire up the grill at our house - and that means its time for dad to get a turn - and not just in the kitchen, but also on Radish Boy. So let's welcome Brian, our first ever Radish Boy guest blogger!!!

There are different theories about how best to cook corn on a grill. Sometimes we soak the corn in its husks, and then throw the un-husked corn straight on the grill, cooking for about 2-3 minutes per side, which works fine, but what you get is basically steamed corn.

Recently though our grill mojo has been working a bit harder for us - and we've been producing the grilled corn shown above. Here's the recipe:

Husk 4-5 cobs of corn, removing all the stringy bits.

Prepare "garlic butter" marinade - in a small mixing bowl, mash 3-4 cloves of finely chopped garlic (more if you like it really garlicky) into 5-6 tablespoons of Earth Balance Whipped buttery spread.

Lightly brush the garlic butter mixture on the corn, and then throw it on the grill, over indirect heat on your bar-b-que. Turn frequently, liberally dousing with salt and brushing on more butter each time you turn, until the kernels are nicely browned all around - total cooking time is just 8-10 minutes. Don't worry if some parts are darker or lighter than others!

Gluten Free Sweet Potato Tempura

noreply@blogger.com (Becky) — Fri, 30 May 2008 18:38:00 +0000

Here is gluten free, vegan sweet potato tempura. It came out light and crisp and oh so yummy.

Tempura, a Japanese dish of deep fried vegetables, fish and shrimp in a crispy wheat and egg based batter, has long been a kind of holy grail for me. When I was living in Japan, long before giving up gluten, tempura was one of my favorite foods. But I never tried to make it at home.

Having to give up gluten and egg changed that for me. Suddenly I craved tempura all the time. And if couldn't get gluten free tempura at a restaurant, I'd have to figure out how to make it myself.

The epiphany for me came while I was reading one of my Indian cookbooks. In it was a recipe for onion bhaji, onions coated in thick chick pea flour batter and spices and deep fried, served with a spicy sauce.

I made a slightly thinner batter using chick pea flour and it worked ! The batter works well with any vegetables or fish. I've had good success with julienned vegetables such as sweet potato, carrots, string beans and onions mixed together and coated with batter to make a kind of 'nest.' Here I served the sweet potatoes with a wedge of lime. Sometimes I make a dipping sauce using grated daikon and gluten free soy sauce.

Here's the recipe:

2 cups chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup cold water
vegetables, fish and/or shrimp
vegetable oil to fry, such as canola or rice bran

In a bowl, mix together the flour, baking powder, baking soda, and salt. Gradually mix in cold water to make a batter.

Heat enough oil in a wok or deep pan to deep fry. Test the temperature by dropping small bits of batter into the oil. When the turn golden brown, the oil is ready.

Lightly dip vegetables, fish or shrimp into the batter and immediately drop into the oil. Turn over once. They are down when golden brown and crispy. Drain on paper towels and serve immediately with dipping sauce.

Chia-Flax Seed Crackers with Hummus and Avocado

noreply@blogger.com (Becky) — Thu, 22 May 2008 19:31:00 +0000

Snack time !

These are dehydrated crackers made from flax, sesame, chia and sunflower seeds.

Chia seeds (remember the Chia Pet?) are exceptionally rich in essential fatty acids, the seeds contain up to 60% omega 3 fatty acids, comparing favorably to flax seeds, another seed rich in essential fatty acids. Another 20% of the chia seed is comprised of protein, and the chia seed contains many important and rare nutrients such as calcium, zinc, vitamin B-6, magnesium, vitamin C, iron, thiamin, niacin, folate, phosphorus, and boron.

I discovered chia seeds about a year ago as a treatment for constipation. At the time, my younger son had infrequent bowel movements and we were looking for some possibilities to speed things up. Chia seeds really did the trick. Chia seeds are unique in their ability to absorb more than 10 times their weight in water, promoting hydration in the gastrointestinal tract and stimilating elimination.

Dehydrated crackers are a great way to try chia seeds as they have a pleasant nutty flavor and crunch. These crackers are great with homemade hummus and slices of avocado. It is one of my favorite snacks.

1 cup flax seeds
1/4 cup chia seeds
1 cup sesame seeds
3/4 cup sunflower seeds
1 teaspoon celtic sea salt
1 teaspoon garlic powder
1 teaspoon onion powder

Pour flax and chia seeds into a medium sized bowl and add 2 cups of filtered water. The seeds will become very gooey. Pour sesame and sunflower seeds into a second medium sized bowl and add 2 cups of filtered water. Soak seeds for 6 to 12 hours. Drain and rinse the sesame and sunflower seeds and add to the flax and chia seeds. Do not drain the flax and chia seed mixture. Add the sea salt, garlic powder and onion powder.

Spread on a dehydrator tray and dehydrate at 105 degrees for 8 to 12 hours or overnight. Flip over onto a mesh tray and dry for another 4 to 6 hours or until completely crisp.

Store in an airtight container.

Furikake

noreply@blogger.com (Becky) — Fri, 16 May 2008 23:27:00 +0000

... a better title for this post is "How to Get Your Kids to Eat Seaweed."

Furikake is a Japanese condiment used as a seasoning for rice. It is made from ingredients such as seaweed, sesame seeds, dried bonito flakes, salt and sugar. Sprinkled on top of a bowl of rice or added to rice balls, furikake adds color, flavor and nutrition to plain rice.

Here I've made a gluten free version using nori seaweed, white sesame seeds and celtic sea salt. I've toasted the nori and the sesame seeds to intensify the flavor. My kids love it, in part because it's so silly to say 'furikake,' in part because it's fun to shake it out of the container onto their rice, and in part because it just tastes great.

Here's the recipe:

1/3 cup nori
1/8 cup white sesame seeds
1 teaspoon sea salt (or to taste)

Heat oven to 250 degrees.

Place nori and sesame seeds on a baking tray for 5 minutes or until the nori is crispy and sesame seeds are toasted. Take out the nori before it starts to brown. It may be necessary to toast the sesame seeds longer than the nori.

Add sea salt to a suribachi, a Japanese mortar and pestle, or to your food processor. Grind the sea salt slightly, then add half the sesame seeds. Grind until the sesame seeds are smashed and mixed with the salt. Crumble the nori into the mixture. Mix in the remaining sesame seeds.

Sprinkle on rice as desired. Or use instead of salt to season potatoes, vegetables, fish or chicken.

You can find furikake at Japanese supermarkets and on the internet. Please be sure to read the labels carefully if you have allergies or are on a gluten free diet. Many of the commercial brands contain soy sauce as a seasoning, which can contain wheat. Some brands also contain allergens such as dried egg, fish and shrimp. And some contain monosodium glutamate.

Sprouted Brown Rice

noreply@blogger.com (Becky) — Wed, 14 May 2008 00:27:00 +0000

If you haven't seen it yet, you will soon. Sprouted brown rice is all the rage.

What is it? Sprouted brown rice, known as hatsuga genmai in Japanese, is brown rice that is allowed to germinate by soaking the rice before cooking.

The process of germination enhances the bio-availability of nutrients by neutralizing phytic acid, the enzyme inhibitor in all grains, seeds and beans, that bind nutrients within the grain until the conditions are right for the grain to sprout. Consumption of unsprouted grains can lead to poor absorption of the nutrients in the grain. The incompletely digested proteins can irritate the intestines, leading to inflammation and allergic reactions. Neutralizing the phytic acid, releases the protein, vitamins and enzymes, allowing these important nutrients to be absorbed during digestion.

Traditionally, grains have almost always been soaked, sprouted or fermented before eaten. In Europe, bread was carefully cultured and fermented over a long period of time before being baked. In Africa, the staple grain millet has traditionally been soaked and fermented before being cooked into a porridge. In Scotland and Ireland, whole oats were always soaked overnight before cooking into a breakfast porridge, although we have lost that tradition in modern times with our instant oatmeal. In Asia, brown rice and millet traditionally were rinsed, then soaked overnight before cooking. Even today, the typical Japanese housewife knows to soak her rice before cooking.

In Japan there has recently been renewed interest in sprouted rice thanks to a number of recent scientific studies done on gamma-aminobutyric acid (GABA), a naturally occurring amino acid created during the germination process. The consumption of GABA is credited with important health benefits that range from lowering cholesterol and blood pressure, boosting the immune system, improving sleep, and inhibition of cancer cells.

So it makes good sense to soak and sprout your rice. Both from the perspective of tradition and science.

And it is easy to do. Any kind of brown rice will work (white rice won't work because the part of the rice that germinates has been removed). In the picture above, I have sprouted basmati brown rice (you can see the tiny sprouts in the picture). Here is the process:

1. Rinse 1 1/2 cups (or more if desired) brown rice several times until the water is clear.

2. Place the rice in a bowl and cover well with filtered water.

3. Let stand 12 hours or overnight.

4. Pour rice into a strainer and rinse well.

5. Set the strainer over a bowl to drain out of direct sunlight. Cover with a clean dishtowel.

6. Every 12 hours, rinse the rice well.

7. After 24 to 48 hours, small sprouts will appear. Use or refrigerate the rice until ready to use.

8. Cook as you would cook unsprouted brown rice, using slightly less water (for the 1 1/2 cups of rice in this recipe, use 2 cups water). The cooking time will also be shorter.

Sprouted brown rice has a pleasant nutty taste, and is less heavy and noticeably more digestible compared to unsprouted rice.

If you don't want to spout your own, you can find germinated brown rice at some natural foods markets and on-line. DHC, a Japanese health and beauty company, sells germinated brown rice on their website. Also, Zojirushi, a Japanese appliance manufacturer, sells several rice cookers with a built in 'GABA' feature that sprouts the rice for you during the cooking process.

I'm on the Radio !

noreply@blogger.com (Becky) — Tue, 06 May 2008 03:06:00 +0000

I am this week's guest on Global Healing Radio, an internet radio station dedicated to education and awareness of issues related to healing.

I'll be talking about the connection between food allergies and nutrition, as well as my quest to heal my son's allergies by changing what and how we eat.

The hour long interview will broadcast on Live365.com Tuesday May 6 and Thursday May 8 at 7:00 am and 7:00 pm EST. Click here to listen.

If you miss the show, you can download the podcast here, which will be uploaded after the show airs on Tuesday.

Also, you can check out my story on the Global Healing Vision blog.

Acai Sorbet

noreply@blogger.com (Becky) — Fri, 25 Apr 2008 04:26:00 +0000

This is Acai-Banana-Strawberry-Lime Sorbet, garnished with a sprig of mint. It is gluten free, vegan and contains no refined sugar.

Something that I really enjoy is browsing my local natural food store for new and interesting products. I'm always amazed by the selection -- on my trip to the store Tuesday I saw chocolate covered goji berries, roasted flax seed ground and mixed with pomegranate powder, spirulina snack bars, and freeze dried blueberries. I didn't buy any of these, but I did pick up some pureed Acai fruit in the freezer section thinking I would figure out what to do with it when I got home.

Acai (pronouced ah-sigh-ee) is a small, intensely purple, berry-like fruit that grows abundantly in the Brazilian Amazon. It it getting quite a bit of press these days as the latest superfood thanks to high levels of antioxidents, the molecules that protect our cells from free radicals, as well as of essential fatty acids, vitamins and minerals.

The Acai fruit is not sweet at all (the nutrition label on my package shows it contains no sugars), and the flavor is complex. I thought it tasted like a combination of a very dark berry, such as a blackberry, combined with chocolate.

At first I couldn't quite figure out what to do with the Acai. I thought about making a smoothie with bananas and honey. I thought it might work well in my fruit leather recipe. I also gave some thought to adding it to some kind of mole recipe as the taste is quite complex and would marry well with chiles and other spices (in fact, I'd like to try this next). Ultimately I decided to mix the Acai puree with bananas, strawberries, lime juice and agave syrup to make sorbet.

Wow ! The sorbet came out great.

My husband is eating some right now. My older son who, as you know from previous posts, doesn't like many fruits had two servings. It is not very sweet (it could be made sweeter by adding more agave syrup) and has a depth of flavor that almost reminds me of drinking wine or eating really good dark chocolate.

I used bananas and strawberries because that is what I had. I think the sorbet would be good with almost any berry such as blueberries, raspberries or blackberries. The lime juice added just a bit of tartness.

Here's the recipe:

14 ounces Acai puree, thawed
2 medium bananas, sliced
10 medium strawberries, sliced
2 limes, juiced
1/4 cup agave syrup (or to taste)

Add the Acai puree, sliced bananas, sliced strawberries, lime juice, and agave syrup to your blender. Blend until smooth. Taste, and add more agave or lime juice as necessary.

If you have a sorbet or ice cream maker, follow the instructions on your machine.

Otherwise, pour the puree fruit into a baking pan and place in the freezer. Stir every 20 minutes until set.

Serve immediately, or transfer to a lidded container and store in the freezer.

For more Acai recipes, check out http://www.antioxidant-fruits.com/acai-recipes.html

Gluten Free Oat Matzoh

noreply@blogger.com (Becky) — Sat, 19 Apr 2008 15:45:00 +0000

These are gluten free oat matzoh, that I made for our seder tonight. Matzoh is unleavened bread eaten on Passover, the holiday that celebrates the escape of the Jewish people from slavery in Egypt.

According to Jewish law, matzoh must be made from one of the five grains traditionally eaten in Egypt that could become leavened. These grains are wheat, barley, rye, spelt or oats. It is made quickly, so that the grains don't have time to ferment and leaven the bread. No more than 18 minutes can pass from the time that flour and water are mixed together to the time that the bread is finished in order for the bread to be considered matzoh.

Unfortunately for those with celiac disease or gluten intolerance, it is difficult to find gluten free matzoh, and it can't be made from alternative grains such as rice, buckwheat or quinoa. There are several companies that sell gluten free oat matzoh, made specifically for Passover.

So in an attempt to follow the rules, I made gluten free oat matzoh using oat flour and water, and following the 18 minute time limit.

Here's the process:

2 cups gluten free oat flour
1 cup water

Preheat the oven to 475 degress. In a bowl, mix the flour and water. Spread a thin layer of oat flour on a board and then knead the dough until it becomes a workable, about 5 minutes. Roll the dough into a snake and cut into inch size pieces. Roll each piece into a thin circle, and prick all over with a fork. Bake for 7 minutes or until lightly browned around the edges. Make sure that the entire process takes only 18 minutes from start to finish. These matzoh will be very crisp and have a delightful, nutty taste.

Technically, these are not Kosher for Passover because the oat flour I used was not supervised by a Rabbi to ensure that it did not ferment or become contaminated during processing. But I think it is a good substitute to teach our kids about the meaning of Passover, without being too strict about the law.

Pomegranate Popsicle

noreply@blogger.com (Becky) — Wed, 16 Apr 2008 22:14:00 +0000

It is starting to get hot in the afternoons, Sunday it actually was 98 degrees in our back yard. So for snack today after school we broke out the pomegranate popsicles. Sticky, sweet and oh so delicious.

Here's the recipe:

Pomegranate juice
Popsicle mold or ice cube try
Popsicle sticks

Pour the pomegranate juice (or whatever juice you have in your fridge) into the mold. Add sticks. Allow to set overnight.

Tofu Tamarind Stir-Fry

noreply@blogger.com (Becky) — Tue, 15 Apr 2008 04:00:00 +0000

This is an easy tofu vegetable stir fry in a sweet and tangy tamarind sauce. It is gluten free and vegan. The fantastic sauce combines tamarind puree, ginger, garlic, gluten free soy sauce, chopped spring onions and sesame oil.

We make this about once every other week using whatever vegetables with have in the fridge. We've made versions with various combinations of broccoli, snap peas, onions, red peppers, carrots, water chestnuts, cauliflower, spinach, and mushrooms. Either Tofu or tempeh work well.

Here's the recipe:

2 tablespoons olive oil
1 head broccoli, cut into florets
15 snap peas, stemmed
2 carrots, sliced on an angle
1/2 white or red onion, sliced
1 package firm tofu
3 spring onions, chopped
1 tablespoon tamarind puree
2 tablespoons gluten free soy sauce
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 inch ginger, grated or minced
water

Drain the tofu by placing it between two plates with a weight (such as a can of beans) on top for approximately 15 to 20 minutes. A good amount of water should come out of the tofu. Pour off the water and slice the tofu into strips about 1/2 inch thick. Removing the water will allow the tofu to brown more easily. Set the tofu aside.

While the tofu is draining, bring a large pot of water to boil. Par boil the broccoli, snap peas and carrots for about 2 minutes or until crisp tender. Remove and run under to cold water to stop the cooking process. Set the vegetables aside.

Next, stir fry the sliced onions in olive oil until translucent in a large skillet. Push the onions to one side of the pan and then add the tofu, laying it flat so that it will brown evenly. Allow it to cook undisturbed for about 4 minutes until it starts to brown. Turn it over and brown the other side.

Make up the stir fry sauce by combining the tamarind puree, gluten free soy sauce, toasted sesame oil, minced garlic, grated ginger and sliced green onion. Thin with water to desired consistency.

Once the tofu is browned on both sides, add the vegetables back into the pan. Pour in the stir fry sauce and stir everything together until heated.

Serve over brown rice or quinoa.

Salmon Ochazuke

noreply@blogger.com (Becky) — Fri, 04 Apr 2008 16:09:00 +0000

This morning I made ochazuke for breakfast. Ochazuke is a traditional Japanese dish that combines brown rice, green tea and assorted toppings, usually whatever is on hand or leftover. It is a great way to use up leftover rice and is naturally gluten free. Here I've added salmon, wakame seaweed, rice balls (available at Japanese markets), and sliced green onion. It is a tasty and nutritious way to start the day, and also makes a healthy snack.

Here is the recipe:

cooked brown rice
green tea
cooked salmon
wakame or nori seaweed, torn into tiny pieces
rice balls (optional)
spring onion, chopped
pinch of salt (optional)

To assemble, put about 1/2 to 3/4 cup cooked brown rice into small bowls. Sprinkle the seaweed, rice balls and spring onion over the rice, and then top with salmon. Add as much or as little as you like. Carefully pour hot green tea into the bowl until it just covers the rice. Let sit for a minute to allow the seaweed to plump. Add a pinch of salt, if desired. Omit the salmon for a vegan dish. Happy eating !

Chinese Style Crispy Duck

noreply@blogger.com (Becky) — Wed, 02 Apr 2008 23:23:00 +0000

Every so often I get a hankering for Chinese food. Unfortunately for those avoiding gluten, going out to dinner at a Chinese restaurant is pretty much out of the question as almost all Chinese food contains soy sauce or oyster sauce. (The exception is P.F. Chang's which has a fabulous gluten free menu.) So I took it upon myself to make my own version of crispy duck, a Sichuanese dish that rivals Peking duck in taste and aroma but uses a completely different cooking method.

The technique is to first marinate the duck in aromatic spices including ginger, sake, star anise, scallions and Sichuan peppercorns. The duck is then steamed and fried resulting in tender, aromatic meat and a crispy skin. The duck is often served with steamed buns, scallions, cucumbers and hoisin or duck sauce.

I didn't have all the ingredients for the marinate so I made up my own based on what I had on hand. I added star anise, black peppercorns, ginger, red onion, garlic, lime leaf, lemongrass, sake, gluten free soy sauce and sesame oil.
I let it marinate for 5 hours, then steamed the duck in the marinade by placing a plate directly into my steamer (see photo). Once the meat was tender, I let the duck cool and then deep fried it until the skin was crispy.

I shredded the duck and served it with lettuce wraps, chopped cilantro, lime wedges and sliced cucumber. It was delicious.

Here's the recipe:

1/2 or 1 whole duck
3 star anise
5 black peppercorns
1/4 red onion, sliced
3 garlic cloves, sliced
1 inch fresh ginger, sliced
2 lime leaves (optional)
2 inches of lemongrass (optional)
5 tablespoons sake
2 tablespoons gluten free soy sauce
1 tablespoon toasted sesame oil
corn starch (or potato starch)
canola oil for frying
lettuce leaves
cilantro
lime wedges
sliced cucumber

If you are starting with a whole duck, cut the duck in two halves and remove the backbone. Then remove the wings. (Set aside the backbone and wings to make stock.) If you like, you can quarter the duck by separating the leg and thigh from the breast. This is not strictly necessary but can make it easier to fit in the steamer.

Next, combine the duck with the star anise, peppercorns, red onion, ginger, garlic, lime leaf, lemongrass, sake, soy sauce, and sesame oil and allow to marinate for 5 hours or overnight.

Place the duck and marinade on a heatproof plate or bowl in your steamer and steam on high heat, covered, for 2 to 3 hours. Add more water as necessary. The duck will be very tender.

Remove the duck from the marinade, pat dry and allow to cool. The duck must be completely cool for the skin to crisp. I've read some recipes that suggest letting it cool in the refrigerator for 4 or 5 hours before frying, however this is not strictly necessary.

When the duck is cool, rub gluten free soy sauce all over the skin and allow to air dry for 10 to 15 minutes. Then lightly dust the duck with corn starch or potato starch.

Heat oil in a wok or pan and deep fry the duck until the skin is crispy and browned, approximately 4 minutes per side. Remove the duck and drain on paper towels.

When cool enough to handle remove the duck from the bones and shred. Serve with lettuce wraps, slices of lime, cucumbers and cilantro.

Don't be intimidated by all the steps in this recipe. Although there is quite a bit of time required between each step, the steps themselves are easy and the result is definitely worth the wait !

Thai Style Snapper Wrapped in Collard Greens

noreply@blogger.com (Becky) — Fri, 14 Mar 2008 00:48:00 +0000

This is snapper marinated in a Thai style cilantro, lemon grass, and lime salsa, wrapped in collard greens and baked in the oven. In the background are steamed purple cauliflower and red cabbage.

I had in mind a fish curry served at an Asian restaurant near my apartment in Tokyo. The restaurant has been out of business for years now, but the dish lives on in my mind. It was a white fish in a spicy curry sauce wrapped in a banana leaf and then steamed. It was fabulous, with the fish taking on the delicate flavor of the banana leaf.

Although I occasionally can find banana leaves at the supermarket, I thought it would be fun to combine an edible wrap similar to Hawaiian lau lau, pork wrapped in ti leaves and steamed, with a Thai inspired sauce. I picked up some collard greens and raided my freezer for my stash of lemongrass and lime leaves.

The result? Great ! The salsa added depth and complexity to the fish and the collard greens acted as an effective wrap for steaming. I will definitely make this again.

1 pound snapper fillet
10 medium sized collard greens
1/2 cup cilantro, chopped
1 lime leaf (or lime zest), minced
1 tablespoon lemongrass, chopped
juice of 1 small lime
1 shallot, chopped
2 teaspoons ginger, minced
2 cloves garlic, minced
1 teaspoon salt
olive oil

Preheat oven to 350. Oil well a medium sized roasting pan with olive oil and set aside.

Make salsa. In a blender, process cilantro, lime leaf, lemon grass, lime juice, shallot, ginger, garlic and salt until coarsely chopped. Spread the salsa over the fish and let marinate for 10 to 15 minutes.

Meanwhile, parboil the collard greens for 2 minutes. You want them to be just flexible enough to wrap the fish. Allow to cool. When cool enough to handle, carefully slice off the thick part of the stems.

Overlap 6 or so of the collard greens on the roasting pan so that the bottom of the pan is covered and there are no gaps. Place the fish and salsa in the middle of the pan on top of the collard greens. Cover the top of the fish with the remaining collard greens, and then wrap with the lower greens. The wrap should be fairly tight.

Bake 30 minutes or until cooked through. The fish could also be steamed.

Red Lentil and Walnut Loaf

noreply@blogger.com (Becky) — Thu, 13 Mar 2008 03:27:00 +0000

Spring has come to Los Angeles and also to my (small) garden. Suddenly I have an abundance of fresh herbs, and I find this very exciting.

This is a gluten free, vegan loaf made from red lentils, rice, ground walnuts and flaxseeds, onions, garlic and lots of herbs from the garden - thyme, oregano, marjoram and parsley - served with a green salad and Korean red pepper sauce.

2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups cooked red lentils
1 cup cooked brown rice
1/2 cup raw walnuts
1 tablespoons flaxseed, ground
1/3 cup water
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/2 teaspoon fresh marjoram
2 tablespoons fresh parsley
1 tablespoons gluten free mustard
1 teaspoon cumin (optional)
1 teaspoon salt

Preheat oven to 350 degrees.

Process the walnuts in a food processor or coffee grinder until coarsely ground. Set aside. Grind the flaxseeds and add to water. Set aside. The flaxseed mixture acts as a binder to replace 1 egg. If you can eat eggs, you can of course use an egg instead.

Heat a pan over medium heat and add the olive oil. Saute the onion and garlic until translucent. Add the herbs and stir until fragrant. Set aside to cool.

Mix together cooked lentils, rice, onion mixture, walnuts, flaxseed mixture, and salt and mix well. Add more water if the mixture is too dry. Press into a well oiled loaf pan.

Bake 45 minutes at 350 degrees or until browned on top. Cool 10 minutes before serving. Serve with ketchup, gravy, or red pepper sauce.

The Best Guacamole Ever

noreply@blogger.com (Becky) — Wed, 05 Mar 2008 18:50:00 +0000

Neither of my kids will eat avocado. Why? I don't know. Personally, I think avocado is one of the world's most wonderful foods.

I thought maybe guacamole would be fun because they could help me make it and they generally like anything that involves chips.

I cut up the onion and cilantro while Ben (5) put the garlic through the garlic press. Bruno (2) was tasked with mashing the avocado and stirring everything together. They both juiced the lemons and limes and I added the seasonings.

It was easy and fun to make. The verdict? Ben said "Mom, this is the best guacamole ever!" And we ate all of it.

3 avocados
1/4 red onion
3 cloves garlic
handful of cilantro
2 lemons
1 lime
1 teaspoon of salt
1 teaspoon of cumin (optional)
1 teaspoon red wine vinegar (optional)

Dice red onion, mince the cilantro and garlic and add to a medium size bowl. Cut the avocado into cubes and add to bowl and mix together with the onion, cilantro and garlic, mashing roughly with a spoon. Add lemon and lime juice to taste, together with the salt, cumin and red wine vinegar. Serve with chips.

Note: You can of course add jalapenos to taste.

Banana Walnut Pancakes

noreply@blogger.com (Becky) — Fri, 01 Feb 2008 21:19:00 +0000

Here are gluten free, egg free, dairy free pancakes made from whole grain millet and buckwheat blended with bananas and walnuts. They are served with sliced bananas, walnut pieces, Earth Balance buttery spread and maple syrup. These pancakes will make breakfast your favorite meal of the day!

As in my recipe for overnight buckwheat pancakes, the millet and buckwheat are soaked overnight. Soaking starts germination of the grain, which, by increasing the protein, vitamin and enzyme content, improves the nutritional value and digestibility. This is something that is important to me because I try to serve my family foods that are nutritionally dense and taste great.

This is a recipe that I really enjoy making because it transforms relatively humble ingredients into something much more complex. And, these are ingredients that are almost always on hand in my kitchen - grains, nuts, and fruit. I've served these to guests many times to rave reviews, and it is one of my most requested recipes.

Here is the recipe:

3/4 cup whole grain millet
3/4 cup whole grain buckwheat groats, untoasted
1/2 banana
1/2 cup walnuts
3 tablespoons olive oil
2 teaspoons honey or agave syrup (optional)
3 teaspoons gluten free baking powder
1/2 teaspoon salt
1 1/3 cup water

In a large glass or ceramic bowl, cover the millet and buckwheat with water, and soak overnight.

In the morning, pour into a strainer (make sure to use a strainer with holes smaller than the grains of millet), rinse well with water and drain. Add the millet and buckwheat to a blender together with the banana, walnuts, olive oil, honey or agave syrup, baking powder, salt and water. Blend until the batter is smooth. If the batter is too thick, thin with water.

Preheat a pancake griddle or non-stick skillet to medium-high heat. Pour batter into pan and cook until small bubbles form on the top of the pancake, about 2 minutes (if you need to, add a small amount of oil to the pan so the pancakes don't stick. I've found that I don't need to use oil). Flip with a spatula. The bottom should be nicely browned. Cook another 2 minutes. Keep finished pancakes warm in a 200 degree oven until ready to serve.

Gluten Free UnChicken Nuggets

noreply@blogger.com (Becky) — Wed, 30 Jan 2008 19:34:00 +0000

These are gluten free, vegan 'un-chicken' nuggets made out of tofu, chickpea flour, and spices that I created for my son's lunch box.

Now that my son is in full day Kindergarten, I really struggle with packing his lunchbox. He sees what the other kids are eating and he wants what they have too. I have a problem with this, and it doesn't have a thing to do with gluten, or any other allergen. Flourescent green or pink yogurt with sprinkles, sugar and high fructose corn syrup laden drinks, heavily processed deli meats and nuggets, trans fat saturated chips, not to mention bread, pretzels, crackers and cookies made from refined flour and sugar. It's amazing to me that it is considered acceptable to feed our children such nutritionally inadequate junk.

At the same time, although my son eats healthy, nutritionally dense foods at home, he also wants to show his friends that he has fun foods in his lunch box too. I understand this. If I pack 'healthy' lunches and snacks, they comes back uneaten. If I pack nuggets with ketchup and a few carrots, the lunch box comes back clean.

Here is the recipe:

2 teaspoons grated garlic
1 teaspoon grated ginger
1/2 teaspoon tumeric
1/4 teaspoon ground black pepper
1 tablespoon gluten free soy sauce
2 teaspoons mirin
1 teaspoon toasted sesame oil
1 14 ounce package firm tofu
1/2 cup chickpea flour
rice bran or canola oil

The secret to this recipe is to boil the tofu. So don't skip this step ! This is what gives the tofu it's 'nugget-like' texture. Add the tofu to boiling water, and simmer for approximately 5 minutes. Remove the tofu and let it cool down, then squeeze out as much water as possible using a clean towel.

Crumble the cooled, squeezed tofu into a bowl, together with the garlic, ginger, tumeric, black pepper, soy sauce, mirin and sesame oil. If you like, add other seasonings such as cayenne pepper, cumin or chopped spring onion at this time. Using a fork, or your hands, really mash the ingredients together. Once the tofu mixture is relatively smooth with no big lumps, add in the chickpea flour and mix well. This should create a thick paste-like batter that you can shape easily with your hands. If it is not thick enough, add more chickpea flour.

Shape the batter into a nugget shape, and fry in rice bran or canola oil until well browned. Drain on paper towels. Serve with ketchup or, for adults, with a squeeze of lemon.

Hummus

noreply@blogger.com (Becky) — Thu, 24 Jan 2008 22:59:00 +0000

I love hummus.

I could eat hummus every day.

In fact, I think I did eat hummus every day for the first two years of my son's life when it seemed he was allergic to everything. Our most frequent lunch was flax seed crackers, hummus and sliced avocado, with a sprinkle of celtic sea salt and drizzle of good quality olive oil on top.

Here is my recipe for basic hummus. I had some for lunch today, spread on a gluten free rice tortilla, and topped with grated carrots and sliced avocado. My son ate his hummus (pictured above) with Mary's Gone Crackers onion flavored gluten free crackers. Yum !

Basic Hummus

1/2 cup sesame tahini
3 tablespoons lemon juice
1/2 teaspoon salt
2 cloves minced garlic
1 1/2 cups drained chickpeas
1 tablespoon olive oil
1 tablespoon flaxseed oil (optional)
1 teaspoon apple cider vinegar (optional)
1/2 teaspoon cumin (optional)
paprika
high quality olive oil

Combine the tahini, lemon juice, salt, garlic and chickpeas in a bowl. For a coarse texture, fork mash, or use a potato masher to mix the ingredients. If you have a food processor, combine the ingredients and process until the mixture is smooth.

Add the oils, apple cider vinegar, and cumin and stir to combine. If you don't have apple cider vinegar you can add any flavorful vinegar. I enjoy the flavor of ume plum vinegar or red wine vinegar in hummus.

If your hummus is too thick, thin it with more lemon juice or water to desired consistency.

It is best to allow the hummus to sit for an hour to allow the flavors to combine. When ready to serve, sprinkle with a pinch of paprika and a drizzle of flavorful olive oil.

Moroccan Chicken Tagine with Preserved Lemons

noreply@blogger.com (Becky) — Mon, 14 Jan 2008 23:47:00 +0000

The most fabulous meals are shared with friends. Last week I made a Moroccan style chicken tagine with preserved lemon to share with our friends Gary and Keiko visiting us from Japan.

I served it with swiss chard sauteed with raisins and chickpeas, roasted butternut squash seasoned with cumin, a brown rice blend, and an salad of arugula and sliced daikon. For dessert we had gluten free brownies, raspberry sorbet and soy whipped cream.

Although I've made some changes to this, the basic recipe is from a promotional issue of Cuisine at home that I got in the mail about a year ago. I've adjusted the original recipe by replacing the lemons with more authentic preserved lemons, substituting boneless skinless chicken thighs, doubling the spices, and omitting the chickpeas.

Don't be intimidated by the number of ingredients. This is an easy recipe that comes together quickly.

2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon salt
8 skinless, boneless chicken thighs
1 tablespoon olive oil
1/2 cup onion, diced
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1/4 cup dry white wine
1 teaspoon tomato paste
1 cup canned tomatoes
1/2 cup chicken broth
1/2 cup kalamata olives, pitted and halved
1 tablespoon honey
1 preserved lemon, cut into 8 wedges

Combine the paprika, coriander, cumin, cinnamon, cayenne and salt. Rub half of the spice mixture over the chicken thighs, and let stand for 5 minutes.

Heat a skillet over medium heat and add the olive oil. Saute the chicken thighs until well browned on both side. Remove chicken and set aside.

Pour off excess drippings, leaving 1 tablespoon of oil in the pan. Add onion and saute until translucent. Then add the grated ginger, garlic and remaining spice mixture. Cook until spices are fragrant.

Deglaze the pan with 1/4 cup of white wine and the tomato paste. Simmer until the liquid evaporates.

Add the canned tomatoes, squashing the tomatoes into small pieces with your hand. Then add the broth, olives, honey, and preserved lemon. Stir to combine. Tuck the chicken into the liquid, cover and simmer on medium-low until chicken is cooked and sauce is reduced.

Preserved Lemons

noreply@blogger.com (Becky) — Mon, 14 Jan 2008 23:47:00 +0000

Pictured above are preserved lemons, pickled red onions and pickled cucumbers with garlic.

About once a month I choose a vegetable from the farmers market to pickle. I try to find vegetables that are in season and look freshest. So far I've successfully pickled cabbage, beets, daikon and daikon greens, cucumber, and onion.

Having lived in Japan, I really appreciate a good pickle and I'm pretty happy to eat them every day, with every meal, and as snacks. I love just plain pickled cucumbers, but my very favorite are salt preserved lemons.

Preserved lemons are a staple in Moroccan and Mediterranean cuisine. They are wickedly simple to make, and the process of preserving the lemons dramatically intensifies their flavor.

Here is the process:

1 (or more) large glass jars, such as a mason or ball jar
10 (or more) lemons
1 tablespoon salt per lemon

First be sure to clean your mason jar well with soap and hot water. It is best to sterilize it by running it through the hot water cycle of your dishwasher, although it is my understanding that this is not strictly necessary.

Next, scrub the lemons well with a vegetable scrubber and dry with a clean towel. Set in a clean bowl or cutting board.

Add several tablespoons of salt to the bottom of your jar. Now, take a lemon and cut it as if you were quartering it, but don't cut all the way through the bottom. Rub as much salt as you can into the center of the lemon and then carefully fold the quarters back together. Place the lemon into the jar. Repeat this process until your jar is full of lemons.

With your clean hand, squash the lemons down into the jar as much as you can. Juice should come out of the lemons.

Last, pour lemon juice into the jar until the lemons are completely covered.

Place a lid on the jar, and invert jar several times to mix the juice and salt. Let the jar sit on your counter for 3 weeks, inverting it once or twice daily to mix the contents.

After 3 weeks, your lemons are pickled. Store them in the refrigerator indefinitely.