The author’s pretty proud of herself, even going so far as to name and patent her “new cooking method.” Who knew that all those frontier settlers using their dutch ovens in the 1800s were guilty of copyright infringement? Anyway, even if her “revolutionary” method is nothing particularly new, it’s still a great collection of very easy recipes, and the vast majority of them happen to be GFCF, or are very easily modified. (Who cooks hulled barley, anyway? Just substitute rice.)

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This is a variation on a recipe in the book called Cajun Fish, which turned out so delicious that it made me rethink my position on sweet potatoes — which prior to this meal had been, at best, indifference. First, peel and cube one sweet potato, and layer it in the bottom of your greased dutch oven.

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This recipe introduced me to another new experience as well: eating whole cooked cloves of garlic. Not for the weak of heart (or kids, for that matter,) but they’re easy to remove after cooking if you want to. I really do recommend trying it at least once though. You might be amazed like I was. Either way, just snip the ends and peel about 6-8 whole cloves of garlic, and toss them on top of the sweet potato pieces.

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Lay 1-2 pounds of fish filets over the garlic, and sprinkle them liberally with McCormick cajun seasoning blend. Do be aware that other brands of seasoning blends might contain gluten as an anti-caking agent, so you can’t just pick one willy-nilly. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning, so always check your labels!]

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Next, cut two roma tomatoes into quarters.

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You can cut the little stem connections off, but leave the insides and seeds, because that moisture is going to add to the steaming factor inside the pot.

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Layer about 1 cup of frozen green beans over the fish, then place the tomato quarters face down on top. Cover with the lid and cook in a 400 degree oven for 45 minutes.

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I wish I could do the texture of these sweet potatoes justice with my description here. They are soft, yet not mushy; savory, but still retaining a little of their natural sweetness… and most amazingly, they are completely and totally smooth, not a single string to be found. It’s really quite amazing. Oh, and the rest of the meal’s pretty darn tasty, too.

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Happy Eating!

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Cajun Fish

1 sweet potato
6-8 whole cloves garlic
1-2 pounds fish filets
1 Tbs McCormick Cajun seasoning blend
1 cup frozen green beans
2 roma tomatoes

Guess what, y’all? Today is this website’s one-year anniversary. Happy birthday to us! To celebrate, I’m going to have a little giveaway. All you need to do is post a comment below, telling me what kind of recipes you want to see more of in the future: maybe it’s dinners, or desserts, or maybe you’ve just got a pile of rutabaga sitting in your kitchen and you need a good GFCF recipe to use it in — you tell me!

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I’ll draw one post number at random to receive this Cuisinart immersion blender, in the winner’s choice of white or chrome. This handy little tool is truly indispensable in my kitchen, and I use it to make smoothies, soups, and most especially, to puree veggies to an absolutely smooth consistency so I can hide them in a variety of places in my children’s diet. I want to share my blending joy with you, so post your comment below, and then make sure to check back to see if you won! The contest ends at 9 PM Central Time (US) one week from today, on May 2nd, 2010.

And just to get your imagination working on what amazing things you’ll be able to do with your new immersion blender, here’s one way you can use it!

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The key to chicken and garlic soup is neither the chicken, nor the garlic. Well, the garlic is pretty important. But the key for us is the mirepoix, which is just a fancy French word for starting a soup with a base of common aromatic vegetables. Of course 18th-century French children didn’t get the modern advantage of having their veggies turned into pureed ninjas, they just had to suffer.

In this case, I’m using zucchini, onion, and celery, but the more traditionally-used carrots will also be coming in a minute. Right now that’s one peeled zucchini, four stalks of celery, and one onion, sauteeing slowly in a little olive oil. Plus 2 cloves of minced garlic there in the middle.

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Meanwhile, heat 6 cups of gluten-free chicken broth (Pacific Foods is one safe brand, or you could always make your own) in a giant soup pot, and submerge 3 whole chicken breasts to start cooking. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

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Dump in one chopped carrot, and an 8-ounce container of sliced mushrooms. Now, I throw these big pieces in because my kids don’t care about carrots or mushrooms. But if yours do, just put them in the sautee pan with the other veggies instead, and it’ll be our secret.

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Add 1 Tablespoon (or roughly 6 cloves) of minced garlic to the soup pot…

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1/2 teaspoon of pepper…

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And 1 teaspoon of celery salt. Since this is technically a spice blend, there’s a chance some off-brands will add a gluten ingredient to keep the grains from sticking to each other. McCormick spices aren’t all gluten-free, but they have committed to always disclosing any source of gluten on their labels, so we can check that this one is safe.

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Once your sauteed veggies are nice and soft, probably a good 15 minutes on medium-low heat, spoon them into your blending container, keeping in mind that you may have to do multiple batches.

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You’ll need to steal a couple of scoops of liquid from the pot to make it blendable. Be careful not to burn yourself like I did, unless you like wearing bandaids. (Actually, as a kid I loved the smell of Curad plastic bandaids. How weird is that?)

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Immerse your immersion blender, and fire away!

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If I’d sauteed the carrots and mushrooms instead of dumping them in whole, this concoction would be a lot more brownish-orange instead of light green. Feel free to switch up the vegetables to your liking, or put in two or three times as many to beef up the nutrition content, it’s not really going to make much difference: it’ll still taste like chicken and garlic soup in the end.

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Eventually your chicken breasts should be cooked all the way through, at which point you can drag them out with a pair of tongs, dice them up, and throw the pieces right back into the pot.

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I also like to add in a drained can of diced tomatoes. (This is one of those foods that should have nothing but tomatoes and maybe a little salt listed on the label, by the way. Don’t even bother with anything else.) The tomatoes are just kind of a nice addition, though, not a dealbreaker, so if you’re not a fan of tomato chunks in your soup, then by all means, skip it.

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Near the end, add in about 1/2 teaspoon of sage, and 1/2 teaspoon of sea salt. If your soup has been simmering for such a long time that the broth has become more concentrated, you may need to adjust these spices downward a bit. Or alternately, you could add a little more chicken broth to thin it out. When it comes down to it, as long as the chicken meat is cooked, you can simmer for as little or as long as you like. I like to get it going in the late afternoon and then just let it hang out on the stove until I’m ready to serve dinner. Much easier than trying to tie everything together at the last moment before eating.

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Those are Boulder Canyon rice & adzuki bean chips that I’m enjoying with this delectable bowl of soup, by the way. They may claim to be “natural salt” flavor, but they have a definite kick to them. My kids still like them, but my kids like salsa too, so keep that in mind.

Don’t forget to post a comment to enter the giveaway!

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Happy Eating!

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Chicken & Garlic Soup

1 medium onion
4 stalks celery
1 small zucchini
2 cloves minced garlic
1 carrot
8 oz. sliced mushrooms

6 cups Pacific Foods chicken broth
3 chicken breasts
6 cloves minced garlic
1 can diced tomatoes (drained)
1/2 tsp pepper
1 tsp McCormick celery salt
1/2 tsp sage
1/2 tsp salt

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Thankfully, I have this thing called the grocery store that keeps me stocked up year round. I like to use about 10-12 roma tomatoes for this recipe because they’re firmer, but you could use a smaller number of larger tomatoes if you wanted. Cut them in half and scoop out the insides with a knife, spoon, thumb, or whatever you have available.

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Lay them out on a kitchen towel and sprinkle the insides liberally with salt. This will help draw the moisture out a bit.

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Then turn them upside down on the towel so they can drain. Sure, you’ll have to wash the towel after this, but I’m such a messy chef that I have to break out a fresh kitchen towel almost every night anyway.

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While the tomatoes drain, mix up your filling. Start with 1 container of coconut milk yogurt, and add 1 teaspoon of basil, 1 teaspoon of parsley, and 1 teaspoon (or 2 cloves) of minced garlic.

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No need to use a separate bowl, just mix it all right there in the container.

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Turn your tomatoes onto a baking sheet with parchment paper, and liberally brush the herb yogurt mixture into your little canoes. We’re not looking to fill them all the way, because the end result would be extremely messy. Just a thick coating should be good.

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Now crush up about a cup of Rice Chex. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change recipes without warning. Always check your labels!] I used to do this in a ziplock bag, but my bags always got little holes poked in them as I was crushing and then chex dust would leak everywhere. It works much better to just gently punch it in the bowl with your hand.

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If you’re serving these to guests, you might want to be more diligent in your crushing so they don’t necessarily know your bread crumbs are really Rice Chex. But I’ve got nothing to hide.

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Once they’ve all got a good crumb coating, give each tomato a very quick drizzle of olive oil. But be quick about it — I hesitated on this one trying to get the action shot with my camera, and it ended up with too much olive oil. You want less than what’s in the picture.

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Then just pop the tray in a 400 degree oven for about 10-15 minutes. The end result can be served several to a plate as a side dish, or individually as appetizers. Not that we ever deal with that sort of thing around here, but maybe some of you still have a social life that involves entertaining non-relatives in your house. But if not, don’t worry, these things will still disappear from your kitchen like ninjas, even if you’re the only one eating them.

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Happy Eating!

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The GFCF Lady’s Roasted Tomatoes

10-12 roma tomatoes
1 container So Delicious coconut yogurt
1 tsp basil
1 tsp parsley
1 tsp minced garlic
1 cup Rice Chex
olive oil

I know you already know how to assemble your basic GFCF taco, so really this is about the preparation of the fish. Step one is to rinse the slime off your fish filets. Always rinse your fish — for one thing, it’ll help any seasonings or marinades absorb better, and for another, you won’t be eating slime.

Make sure you pat them completely dry with paper towels on all sides. Then slice them into decent-sized chunks for tacos. At this point, of course, you could roll them in GF breading and make fish sticks, but we’ll save that for another time.

Melt 2 Tablespoons of Fleischmann’s Unsalted (not Original) Margarine, then mix in 1/4 teaspoon of cumin…

…And 1/8 teaspoon of garlic powder. None of the appropriately-sized measuring spoons were clean, so I improvised. I don’t have it in me to run the dishwasher more than once a day, or do dishes by hand just because we don’t have any more. If this means I’m serving something like hamburgers in bowls, so be it.

Lay your fish pieces in a greased baking dish, and brush the garlic butter liberally over the tops. Then bake in a 450 degree oven for only about 4-7 minutes, until the fish is flaking apart easily when you poke at it with a fork.

And the rest is just dressing. Or fixins, as we say down here. Corn tortilla, rice tortilla, salsa, guacamole, beans, whatever you fancy. Your fish is ready for it, bring it on!

Happy Eating!

Fish Tacos

2 fish filets
2 Tbs Fleischmann’s Unsalted Margarine (not Original)
1/4 tsp cumin
1/8 tsp garlic
Toppings as desired

Granted, plain white potatoes are not really that nutritious in the grand scheme of things, but they can be an excellent vehicle for a wide variety of toppings. Like a lot of meals, they aren’t traditionally GFCF, what with all the butter and cheese and sour cream, but who wants to be traditional anyhow? A little creativity goes a long way.

But before we can revel in our topping choices, we have to get our potato into a baked state of mind. First, jab it liberally on all sides with a fork. (If you don’t, you will have yourself an exploding potato instead.)

Then wrap it loosely in a paper towel, and microwave it for 4 and a half minutes. Now, this is important: take it out of the microwave and let it sit for another 5 minutes. It will continue to cook as it rests, so that by the end the middle will be perfectly cooked without the outside being overdone.

If you are making several potatoes instead of just one or two, you may want to do it the slow but simultaneous way, which is to put all of them in a 350 degree oven for one hour. Of course you don’t want to put a paper towel in the oven, but the fork-jabbing step is still quite necessary, believe me.

Now, on to the toppings! Today I decided I was going to go with kind of a modified version of a BLT, because I had some leftover bacon in the refrigerator. “Leftover” is a bit disingenuous, actually, since it’s always part of my plan when I make bacon to cook a few extra slices so I’ll have some ready to use in a salad or whatever later in the week. See here for a description of how I make bacon in the oven with zero effort and very little mess. Unfortunately, this wasn’t destined to be a true BLT, because I didn’t have any lettuce, and I wasn’t convinced the texture would be that good on the potato anyway.

But I did include what I consider to be a vital part of a BLT, and that’s chipotle mayo! The chiles in Sriracha (also sometimes known as Rooster Sauce) are not truly chipotles, but they get the point across. You could mix in real chipotles in adobo, or even dried chipotle spice or chili powder, whatever you have on hand. The proportions are a little fuzzy; start with 1 teaspoon of spicy stuff in 2-3 Tablespoons of mayonnaise, and go from there. Not all mayonnaises are gluten-free, but Hellman’s actually prints it right on the label for us, isn’t that nice of them? [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!] And, if you mix it up in one of these tiny single-serving disposable tupperware things, then you can just pop a lid on whatever you don’t use and save it for a sandwich or GF tortilla wrap later in the week. Efficiency is your friend!

And here we have my completed Bacon-Tomato-Chipotle-Mayo potato. (Read that out loud once or twice, it’s fun.) I was really wishing for some fresh green onions to go with it as well, but my empty refrigerator mocked me in this regard. But what’s important to understand is that anything, absolutely anything, can go on a baked potato. Meats, beans, veggies, GFCF dressings, guacamole… If you’re not up for baking gluten-free hamburger buns, for example, you could just fill a baked potato with ground beef and hamburger fixings. Or rather than always buying the expensive gluten-free pastas, you could fill one with chicken and spaghetti sauce. Why, just a few days ago I even made one with Thanksgiving leftovers:

That’s turkey, cranberry sauce, and some extra deviled egg filling I still had hanging around after I’d already filled all my egg halves to overflowing.  This was one of my favorite baked potato combinations I’ve ever eaten, and believe me, I’ve made a lot.

Happy Eating!

First, start with one onion and one shallot. A shallot is like the unholy love child of onion and garlic, so I like to think of this as a little mother-and-son family portrait. Well, if you pretend the knife isn’t there I guess. That does make it kind of weird.

Chop them up and start to sautee them with some olive oil, in the bottom of whatever passes for a giant soup pot in your kitchen.

While those cook, it’s time to prep the tomatoes. You’re going to want about 15 to 18 standard-sized hothouse tomatoes. You could also use roma tomatoes, but you’d probably want to toss in some extras to make up for the size difference. First, cut the tops off, then cut them into fourths. You may notice I messed up and forgot to cut the top off this one first, but the picture came out so nicely I decided to use it anyway.

Now, stand them on their flat side, and run the knife through in a C-shape to remove the inner guts. It’s a lot of cuts, but it goes pretty fast this way. If your tomatoes are super ripe, you won’t even need the knife, you can just swipe your thumb through and it’ll come right out.

Also roughly chop up about six to ten leaves of fresh basil.

When the onions are translucent, dump in all the tomatoes and the basil, and add 4 cups of gluten-free chicken broth. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

Bring to a boil, and simmer uncovered for 30 minutes, stirring occasionally.

Now whip out your immersion blender, and start pureeing everything in sight. Would it be possible to transfer portions of this to a regular blender and do it that way? Maybe, but I’m pretty sure you’d be left with big chunks of tomato and basil in there. At the very least, you would probably want to peel the tomatoes before cooking them if you’re going to do it that way. (You would do that by plunging them into rapidly boiling water for about a minute, after which the skins should slide right off and you can add them to the soup pot for simmering.) But it’s a wasted effort if you’re using the immersion blender, because those things can pulverize everything you throw at them.

Now add 2 teaspoons of balsamic vinegar. Real balsamic vinegar ought to be gluten free, but it’s always a good idea to double check. Make sure it’s not really just “flavored” vinegar, and it doesn’t have the word “malt” anywhere in it.

Then add one cup of almond milk. It will probably need about 1/2 teaspoon of salt as well, but that will depend on how salty your brand of chicken broth is, so you may need to adjust that measurement a bit.

I’ve already expressed my feelings on fake cheeses, but if your kids like them, by all means, bust out the gluten-free bread and make it a classic grilled cheese and tomato soup meal. I like it with these slightly spicy Rice & Adzuki Bean chips, personally.

Happy Eating!

Tomato Basil Soup

1 onion
1 shallot
15-18 whole tomatoes
4 cups GF chicken broth
6-10 leaves fresh basil
2 tsp balsamic vinegar
1 cup almond milk

I know you’re not supposed to wash mushrooms directly in water, but the whole rubbing-with-a-wet-rag thing just doesn’t get them clean in my experience. Plus it takes way more work, and who wants that? I just make sure I rinse them really fast, so there’s no chance for the little guys to absorb any water.

I like using whole mushrooms and quartering them, but you could buy sliced ones if you’d rather. I’m just too lazy to stab half a dozen mushroom pieces onto my fork with each bite, is what it really boils down to.

That’s 8 ounces of mushrooms in my pan, by the way (just one of those standard pint containers.) Start sauteeing them with a good amount of olive oil, maybe 2 Tablespoons. Don’t worry if the pan is a little overcrowded, because they’re going to shrink a lot.

Meanwhile, prepare the marinade in a little side cup. Mix up 1 Tablespoon of balsamic vinegar with 1 teaspoon of Grey Poupon dijon mustard. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change their formulas without warning. Always check your labels!] I’m a huge fan of Grey Poupon, in case you couldn’t tell. Sure, they had dumb ads in the 80s, but they had a point: the taste really is superior to those bourgeoisie brown mustards.

It’s also a good time to mention that while most vinegars in general are gluten-free, the one kind that is not safe is malt vinegar, because it’s made with barley. (Balsamic vinegar is made with grapes, rice vinegar is made with rice, etc.) If the word “malt” is ever anywhere in an ingredient list, it isn’t safe unless it specifies that it is corn malt (which is uncommon.)

When the mushrooms are done, just pour in the marinade and continue to cook for another minute or two so it can thicken.

And that’s it! These things have the perfect amount of tang to them, my kids love them. The flavor goes especially well with fresh tomatoes, by the way. If you want to be really fancy you could even cut off the tomato tops and scoop out the insides with a spoon to make a little tomato bowl for the mushrooms. But crudely dicing them up and tossing them haphazardly on the plate works too.

Happy Eating!

Sauteed Mushrooms

8 oz. mushrooms
1 TBS balsamic vinegar
1 tsp grey poupon
diced tomato (optional)

This is my favorite chili recipe of all time. You can use ground beef if you really want, but give the turkey a try at least once. It tastes better, it’s healthier for you, and it’s cheaper. How much more could you ask from a humble meat?

First, dump 2 pounds of ground turkey into a big soup pot with a couple tablespoons of olive oil. Check out those beautiful blue handles–that’s my Lodge dutch oven, and I’ve been in love with it since the day I got it. The inner surface is this sealed enamel stuff, and it cleans easier than any Teflon-coated pan I have. Plus, you can throw the whole thing in the oven, lid and all. Which means you’ll be seeing it again whenever I get around to posting my pot roast recipe.

While the turkey starts browning just a bit, dice an onion. I’ve seen some official definitions of “dice” that are pretty ridiculously tiny for the amateur chef to achieve, so perhaps you may choose to say I am merely “chopping” an onion. Whatever, just get it into the smallest pieces you can manage without cutting off a finger.

Add your onions to the pot, along with 3 cloves of minced garlic (or 1 1/2 tsp of the jarred kind) and 1 Tablespoon of chili powder. You can add more if you like it spicy, but don’t make that decision yet until you check out the next step.

This, my friends, is chipotles in adobo. It sounds fancy, but really it’s not–a chipotle pepper is actually just a jalapeno pepper that’s been roasted. The “adobo” part is where the real flavor comes from, and that’s what that red sauce is. Recipes vary, but it’s generally a mixture of tomato paste, apple cider vinegar, garlic, oregano, cumin, and black pepper. Think of it as a spicy Mexican barbecue sauce. Anyway, you buy this stuff in a little can in the ethnic foods aisle, but check your brands for gluten. I can’t even remember the name of the brand I get, because it contains whole peppers, which are kind of a pain to work with, so what I do is throw the entire contents of the can in a blender, and store it in a tupperware in the fridge–so that can is long gone. 1 Tablespoon of the blended sauce is equal to about one chili pepper. In this big recipe, 1/2 a Tablespoon will still leave it mild enough for the kids, or if you’re really worried you can just use the sauce without the peppers blended in. Don’t omit it entirely though, because that wonderful smokey flavor is really essential to the final product.

Okay, enough with the chipotle pepper lesson. Mix it all up and let the meat brown, stirring occasionally.

When the meat is cooked, drain a can of Bush’s red kidney beans and dump it in the pot. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without notice. Always check your labels.]

Add a can of crushed tomatoes. My generic brand is probably not available in your area, but really, all a can of tomatoes ought to have in it is tomatoes, water, and maybe a little salt. Don’t even waste time with brands that put extra crap in their cans, whether it’s ultimately gluten-free or not. It’s a can of vegetables, for pete’s sake, it doesn’t need anything else.

Also add in two cups of GF chicken broth. This is another ingredient you have to hunt down a suitable brand for, and in my experience you usually have to spring for the organic brands before you get one that’s safe. As a side note, another thing you have to watch out for is that packaged chicken breasts will often be injected with broth (the package will say something like “Up to 10% solution.”) Take the time to verify with the manufacturers that the broth they’re injecting is gluten-free, or pay more for organic, it’s your call.

Now, give the chili a good stir and let it simmer for about 20-30 minutes. In the meantime, it’s time to make the corn cakes! The number of ingredients can seem daunting, but if you lay it all out in front of you it’s not so bad.

This is 3/4 cup rice flour, 1 cup of cornmeal, and 2 TBS brown sugar.

Then 1 tsp of salt, and 1/2 tsp of xanthan gum. I resisted buying xanthan gum for a long time when I started gluten-free cooking, because the name was just too weird, and I didn’t even know what it looked like, and I just didn’t want to deal with something so foreign, you know? But eventually I figured out it’s just another white powder in a Bob’s Red Mill bag, and hey, I already have like 3 or 4 of those in my kitchen already, so what the heck. And it really does make a difference in these recipes. It adds that fluffiness and stretchiness back in, the things that used to be taken care of by gluten in your old life.

Then 3 tsp of gluten-free baking powder, and you’re done with the dry ingredients.

Then the wet ingredients: 2 eggs, 4 TBS Fleischmann’s margarine, and 1 cup of almond milk. Don’t put that milk away just yet; we’re going to need it again in a second.

Melt the magarine in the microwave, and whisk in the eggs.

Then add the almond milk…

And work that bicep. My great-grandmother must have been super buff, whisking stuff like this every single day.

Now you want to add just a teensy bit more almond milk, to get the batter to the right consistency. It’s usually about 2-3 Tablespoons.

It will still be thick, like all gluten-free mixes, but you want it so the batter stretches, rather than tearing into chunks.

Ladle it into your preheated pan (oiled with Canola cooking spray or dabs of margarine,) and give it several minutes before flipping. You won’t see any bubbles surfacing like there would be with a normal pancake batter, you just have to test the underside every once in awhile and see if it’s easy to slip the spatula under yet or not.

Because the batter is so thick, sometimes an air bubble will get trapped underneath and you’ll end up with strange designs on your corn cakes. This one looks like a key to me, or maybe a guitar, I can’t decide. I’m still waiting for the day I hit the jackpot and get one that kind of looks like the Virgin Mary, and then I can sell it on eBay for a ton of money and hire someone to make all my corn cakes for me.

Right about the time you’ve cooked all your corn cakes, the chili should be ready to serve. You could, of course, serve the cakes alongside the chili, or even forego the whole cake shape in the first place and make them muffins or something instead.

But what I like to do is serve it underneath the chili. You get a bit of corn cake in every bite, and it’s a fun surprise, like fruit at the bottom of your yogurt. Except we can’t have yogurt anymore–all the more reason to adapt the food-hiding-within-food presentation to new and exciting dishes, am I right? Plus, it’s a corn cake, which makes this final product remarkably close to Frito Pie. Truth be told, when I’m running short on time I actually serve it over Fritos to begin with.

Happy Eating!

Turkey Chili with Corn Cakes

2 lbs. ground turkey
1 med. onion
3 cloves garlic
1 TBS chili powder
1 TBS chipotles in adobo
1 can Bush’s kidney beans
1 can crushed tomatoes
2 cups GF chicken broth

1 cup corn meal
3/4 cup rice flour
2 TBS brown sugar
1 tsp salt
1/2 tsp xanthan gum
3 tsp GF baking powder
2 eggs
4 TBS margarine
1 cup plus about 2-3 TBS almond milk