Stir-Fried Vegetables

November 14, 2008

Stir-Fried Vegetables

Stir-Fried Vegetables

By Christina Gentila,
NFCA Volunteer

Ingredients

Stir-Fried Vegetables: (Serves 4)

  • 8 ounces extra firm tofu
  • 8 dried shiitake mushrooms
  • 1/4 cup dashi (make sure it is Gluten-Free!)
  • 2 tablespoons reduced-sodium soy sauce (make sure it is Gluten-Free!)
  • 2 tablespoons sake
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons rice bran oil
  • 1 medium yellow onion; peeled, halved, and cut into thin crescents
  • 2 medium carrots; trimmed, peeled, and diagonally cut into thin slices
  • 1 medium Yukon gold potato (about 1/2 pound); diagonally halved, each half cut into 1/4-inch thick
  • slices
  • 1/2 pound string beans; trimmed and diagonally cut in half
  • 1 yellow summer squash; trimmed and diagonally halved, each half diagonally thinly sliced
  • 1 red bell pepper; cored, seeded, and cut into thin strips
  1. Rinse the tofu under cold water. Drain and cut into small dice.
  2. Place the shiitake mushrooms in a small bowl and add 2 cups of water. Let soak for 20 minutes. Remove 1/4 cup of the mushroom soaking water (or 1/2 cup if making a vegetarian version) and place in a small bowl. Blend in the dashi (omit if making the vegetarian version), 1 tablespoon of the soy, the sake, and the salt. Add several grinds of pepper to this seasoning mixture.
  3. Drain the mushrooms; squeeze gently to remove excess water. Cut off the stems. Cut each cap into thin slices.
  4. Heat the oil in a wok or large sauté pan over high heat. Add the onion and shiitake caps and stir-fry for 3 minutes. Add the carrots and potato slices and stir-fry for 3 minutes. Stir in half of the seasoning mixture and cook for 4 minutes.
  5. Add string beans, yellow summer squash, and remaining seasoning mixture. Continue stir-frying the vegetables for 6 more minutes, or until the potatoes are cooked through and most (if not all) of the seasoning liquid has evaporated. Add the tofu, red pepper, and the remaining tablespoon of soy. Toss to mix, and stir-fry for 2 minutes. Transfer to a large serving bowl.


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Steamed Brioche Buns

Steamed Brioche Buns

Steamed Brioche Buns

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 2 1/2 – Cups Gluten Free All Purpose Flour
  • Extra Flour For Dusting And Kneading
  • 1 1/2 – Teaspoons Active Dry Yeast
  • 1 1/2 – Tablespoons Granulated Sugar
  • 1 – Teaspoon Salt
  • 1/4 – Cup Cool Water
  • 2 – Teaspoons Xantham Gum
  • 4 – Large Eggs
  • 1 – Egg Yolk
  • 1 – Cup Cold Unsalted Butter, Cut Into Small Cubes, About 1/2 Inch

Put the water and xantham gum in a blender, and blend on high speed until completely smooth. Place 1 1/2 cups of the G.F.A.P. flour, yeast, sugar, salt, water with xantham gum and eggs into a bowl and mix them until they come together. Knead these ingredients in the bowl just until smooth until smooth (a bit of oil may be used on your hands to prevent sticking). Cover the mixture with plastic film, and let it sit for 45 minutes.

Add the remaining cup of flour, transfer the dough to a flat surface, and knead it until it is shiny and elastic and doesn’t stick to the surface, about 10 minutes.

Sprinkle the flat surface with some flour. Put the dough ball on the floured surface and flatten it a bit, then spread the butter cubes over it. Knead the dough with the butter until the butter is completely mixed in.

Cover the dough again with plastic film and allow it to rise for 1 hour. It will be very soft at this point, and should have risen by about one-third.

Place the dough again onto a lightly floured surface and fold it over several times. Place the dough into an oiled bowl, cover the bowl tight with plastic film, and refrigerate it for at least six hours, and up to about twelve hours.

Remove the dough from the refrigerator and cut it into 2 oz. Pieces, then form them into balls. The dough will become very sticky as it warms, so work quickly. Place the portioned brioche balls onto the racks of a bamboo steamer, and cover the dough with a light cloth towel. Allow it to rise for 2 1/2 to 3 hours, or until it has doubled in size.

Whisk the egg yolk with a pinch of salt, and brush all exposed surfaces of the brioche balls with it.

Choose a saucepot whose diameter is slightly smaller than the diameter of the bamboo steamer trays. Fill the pot half full with water, and bring the water to a boil. Place the bamboo trays on top of the pot, and allow the brioche buns to steam cook for about 30 minutes.

Remove the bamboo trays from the pot, and allow them to cool at room temperature for 5 minutes. After five minutes, place the buns onto a cooling rack to cool completely.

* If an electric mixer is available and you wish to save some elbow grease, the kneading of the bread may be done with a dough hook with the machine set on medium speed.


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Balsamic Caramalized Onions

Balsamic Caramalized Onions

Balsamic Caramelized Onions

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 3-Cups Onions, Sliced
  • 1-Tablespoon Butter
  • 1-Bay Leaf
  • 2-Tablespoons Balsamic Vinegar
  • 1-Teaspoon Worcestershire Sauce
  • Salt To Taste

Melt the butter in a small sauté pan over very low heat. Add the onions and bay leaf and allow them to cook, stirring occasionally, until the onions are slightly golden in color, about 30 minutes. If browning occurs at the bottom of the pan before the onions are finished cooking, try adjusting the heat to a lower flame or you may add a few drops of water to the pan and scrape the bottom of the pan to lift the browning areas.

Stir in the balsamic vinegar and Worcestershire sauce, and adjust the heat to medium. Allow the onions to simmer until the liquid is almost completely reduced. Season to taste with salt and reserve hot.


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TAGS: VEGETARIAN, SIDE DISHES

Cauliflower Steak

Cauliflower Steak

Cauliflower Steak

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Cauliflower Steak

  • 1 Head Cauliflower
  • Extra Virgin Olive Oil
  • Salt
  • 2 Tbsp. Diced Shallots
  • 1 Clove Garlic, Sliced
  • 1 Medium Sized Onion, Sliced
  • Water
  • Sea Salt
  1. Peel the outer green leaves from the cauliflower and discard. Cut out the core of the cauliflower and discard. Cut a 3/4 inch slice from the center of the cauliflower, from stem end to tip. Using a paring knife, score some small slices into the stem part of the cauliflower slice, going about half way into the stem.
  2. Trim the tips from the remaining cauliflower florets, and chop into similar-sized “pebbles”.
  3. Heat 4 tablespoons of oil over low heat in a small saucepot, and add the onions and a little salt. Add enough water to barely cover the onions, and cook them until they are golden in color, about 45 minutes. Remove the onions from the oil and puree them in a blender. Adjust the flavor of the puree with salt.
  4. Coat the large slice of cauliflower with oil and sprinkle with salt, then place on a hot grill. Evenly cook the cauliflower on the grill to achieve marks, and then remove the steak onto an oven-safe metal plate. Place the cauliflower into an oven set at 350° F.
  5. Heat a tablespoon of oil in a sauté pan and add the shallots and garlic. Cook the shallots and garlic until they are golden in color, and season them with salt. Add the cauliflower pebbles and briefly sauté them until they are soft.
  6. Place a small amount of the sautéed cauliflower pebbles on the base of a plate, and drizzle some of the onion puree over the plate. Remove the cauliflower steak form the oven once soft, and place it on top of the sautéed mix. Sprinkle some sea salt over the steak, and drizzled some olive oil over the plate.


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TAGS: VEGETARIAN, VEGAN, DINNER

Cauliflower and Parmesan Soup

Cauliflower and Parmesan Soup

Cauliflower and Parmesan Soup

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1 Head Cauliflower Leaves Trimmed and Discarded
  • 1 Small Onion, Sliced
  • 1 Clove Garlic
  • 1 Bay leaf
  • 2 Tbsp. Butter
  • 2 1/2 Cups Water, and More as Needed
  • 1/2 Cup Heavy Cream
  • Small Basil Leaves
  • 1 Cup Grated Parmesan Cheese
  • Salt
  1. Heat the butter over medium heat in a saucepot. Add the onion, garlic and bay leaves and cook until golden in color.
  2. Cut the cauliflower head into uniform sized pieces and add it to the pot. Cook the cauliflower for 5 minutes, stirring gently.
  3. Add the water, cream and parmesan to the pot, and bring to a simmer. Remove the pot from the heat, and blend the soup until it is completely smooth and lump free in a blender. Adjust the seasoning of the soup with salt, and the consistency with water.
  4. Place some of the soup in a bowl, and top it with some thin slices of parmesan cheese and the basil leaves.


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Tomato-Peach Gazpacho

Tomato-Peach Gazpacho

Tomato-Peach Gazpacho

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Tomato-Peach Gazpacho

  • 1 lb. plum tomatoes, chopped
  • 1 lb. yellow peaches, pitted and chopped
  • 1⁄4 lb. chopped cucumber, with skin
  • 3 tbsp. sherry vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. honey
  • salt to taste
  1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
  2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
  3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
  4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.


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White Chocolate Scallops with Cauliflower Puree

White Chocolate Scallops with Cauliflower Puree

White Chocolate Scallops with Cauliflower Puree

By Edgar Steele,
NFCA Chef Spokesperson

Ingredients

  • 6 oz. fresh scallops
  • Cocoa butter for dusting
  • 8 oz cauliflower
  • 3 qts. salted water
  • 3 Tbsp. heavy cream, heated
  • 1 tsp. extra virgin olive oil
  • 1 oz butter, room temperature
  • 1 Tbsp. white chocolate, chopped
  • 1 tsp. chopped parsley
  • Salt to taste
  1. Trim the tips of the cauliflower to yield ¼ cup cauliflower florets. In a small saucepot, heat salted water to a boil. Place the cauliflower in the water and boil just until soft, about 3 minutes. Drain the water and add the cooked cauliflower directly into a blender. Add 2 tablespoons of the hot cream and the butter, and puree on high speed until the mixture is smooth.
  2. Add the white chocolate to the remaining cream and stir until it is completely melted and keep this mixture hot.
  3. Heat the oil in a small sauté pan, and sauté the cauliflower florets until golden brown. Season them with salt.
  4. Dust the scallops in the cocoa butter, season them with salt and heat a sauté pan to medium high heat. Add the scallops to the pan, and allow them to cook to a golden color on both sides.
  5. Place a few dollops of the cauliflower puree onto a plate. Place the seared scallops on top of the puree. Arrange the sautéed cauliflower in a scattered fashion around the scallops. Drizzle a small amount of the white chocolate over the plate. To finish, sprinkle the parsley over the scallops and serve hot.


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Peach Cream Sauce

Peach Cream Sauce

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1⁄2 lb. peaches (yellow or white), pitted and chopped
  • 1⁄2 cup heavy cream
  • 1 tsp. honey
  • pinch salt
  • 1 quart isi bottle with 1 no. 2 cartridge
  1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
  2. Place this mixture into the refrigerator and allow to chill completely.
  3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
  4. Use the cream as a garnish on any dessert.


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TAGS: VEGETARIAN, FOR KIDS, DESSERT

Red Coconut Curry with Chicken and Eggplant

Red Coconut Curry with Chicken and Eggplant

Red Cocnut Curry with Chicken & Eggplant

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1 Tbsp garlic, minced
  • 1 yellow onion, diced
  • 2 Tbsp olive oil
  • 2 large chicken breasts
  • 1 Tbsp red curry paste (Thai Kitchens brand is gluten-free)
  • 1 (8oz) can coconut milk
  • 2 cups water
  • 1 cube chicken stock (Swanson’s is gluten-free)
  • 2 cups eggplant
  • 8 fresh basil leaves, torn in pieces
  • Salt, to taste
  1. In a large saucepan, sauté olive oil, garlic and onion.
  2. Add in diced chicken breasts and cook for about 5 minutes.
  3. Stir in coconut milk and curry paste and allow to boil for 5 minutes.
  4. Add water, chicken stock, and basil.
  5. Bring back to a boil and cook until basil is tender (3-5 minutes).
  6. Add eggplant.
  7. Lower heat and simmer until eggplant is tender (about 10 minutes).
  8. Serve with basmati rice.


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Laughing Cow Green Pea Risotto

November 8, 2008

Laughing Cow Green Pea Risotto

Gluten-Free, Fresh & Delicious: Laughing Cow Green Pea Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

  • 6 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 1 cup frozen peas
  • 2 cups dry white wine
  • 3 triangles Laughing Cow Garlic & Herb cheese
  • Salt, to taste
  • Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.


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