Gluten free

Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

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Food related, Gluten free, Gluten-free, pescatarian

Pasta Puttanesca

Aside | Posted on by Brian and Jim

Most of my mise en place— oops, forgot the important item! Anchovies!

This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.

  • Olive Oil, 2 1/2 times around the pan
  • Garlic, 4-5 cloves or more or less to your taste
  • Anchovies, 1 can flat
  • Red pepper flakes, 1/2 tsp or a touch more if you like
  • Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
  • Olives, about 1/4 cup sliced kalamata, oil cured, or similar
  • Capers, 1-2 tablespoons to taste
  • Parsley, flat leaf, 1/4-1/2 cup chopped
  • Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.

Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.

Add the tomatoes and stir periodically while cooking over medium heat

Cook and stir until most the liquid is gone and the oil clearly starts to separate

Add in the olives and reduce more of the liquid until mostly gone

Turn off the heat and add in capers

Stir in the pasta and plate. Topping with the parsley.

Simple salad dressed with olive oil, white pepper and lemon juice.

Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.

Gluten free, Made at home, meatless, Stuff I make

Pierogi Lasagna

Aside | Posted on by Brian and Jim

Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.

Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.

First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.

For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.

The potatoes are topped with a layer off noodles.

The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.

The cottage cheese is topped with another layer of noodles.

I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.

Then we add the final layer of noodles. And cover with cheese of choice.

Bake at 375 for about 45 minutes

Let it rest and eat it!

beans, Gluten free, Made at home, Uncategorized, Vegetarian

Pulled Jackfruit and Coleslaw

Aside | Posted on by Brian and Jim

I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.

For the coleslaw….

Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:

  • 1/2 head coleslaw, cored and sliced
  • 1 green onion, sliced
  • 3 garlic cloves, sliced
  • 1/2 red bell pepper, diced
  • 1/2 jalapeño, sliced
  • 1/4 cup apple cider vinegar
  • 2 Tbl olive oil
  • Teaspoon dried onion
  • Tbl dried shallots
  • Salt to taste
  • About a teaspoon black pepper
  • About a Tbl of sugar

Mix it up and let it sit at room temp a couple hours.

For the jackfruit….

  • 1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
  • 1/2 onion
  • 1/2 jalapeño
  • Garlic
  • 1 Tbl honey
  • 1 Tbl molasses
  • 1 Tbl mustard
  • 2 Tbl olive oil
  • 2 Tbl sugar
  • 1 Tbl Worcestershire
  • 1 Tbl soy sauce, tamari or coconut aminos
  • 1 small can tomato paste
  • I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.

I sautéed all ingredients except tomato and beans until onion nice and wilted.

Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.

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beans, Gluten free, Made at home, Probiotic, Vegetarian

Pinto Bean Bratwurst with Sauerkraut Salad

Aside | Posted on by Brian and Jim

I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.

For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:

  • 8 ounces mushrooms sliced small abs sautéed down with the onion
  • 1/2 onion small dice and sautéed with the beans
  • 1/2-3/4 cup almond flour
  • Teaspoon white pepper
  • Teaspoon onion powder
  • Teaspoon nutmeg
  • 1 Teaspoon mustard seed

Mix it all up and roll into sausages and wrap in plastic wrap.

Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.

For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:

  • Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
  • Raw carrot, grated, to your taste. Probably 1-2
  • Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
  • 1 green onions chopped
  • 1/2 stalk celery medium chop
  • Black pepper to taste
  • Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
  • 2 Tablespoon apple cider vinegar
  • 2 Tablespoon olive oil (that’s my go to oil)
  • 1-2 garlic cloves (or more if you are me)
  • Dash of red pepper flakes
  • Scant teaspoon of salt
  • Black pepper to taste

Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.

Thanks to https://lazygastronome.com for hosting meatless Monday and What’s for Dinner Sunday.

The Lazy Gastronome

Gluten free, pescatarian, Stuff I make

Cobia and Corn Rice

Aside | Posted on by Brian and Jim

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!

I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.

I failed at chronicling every detail but I do have some pics.

For the corn…

  • 1 cup rice
  • 1 can white corn
  • 2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
  • I garnished with some fresh cilantro and fresh rosemary because that’s what I had…

I did it in the Instant Pot on the rice setting.

For the Cobia….

Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.

I served it up with some homemade kimchis

Gluten free, Probiotic, Stuff I make, Uncategorized, Vegetarian

Nabak Kimchi

Aside | Posted on by Brian and Jim

I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.

I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.

The daikon and Napa have been rubbed with salt

Added the other veggies to sit with the salt

Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.

Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”

Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.

I ended up using the following:

  • The inner yellowish leaves from one medium head of Napa cabbage
  • About a four-five inch slice of daikon cut into squares
  • 2 Tbl gochugaru
  • 1/2 Korean pear
  • 1 medium to large carrot
  • About an inch slice of ginger
  • 3-4 green onions
  • Garlic to taste 4-6 cloves
  • About 8 cups of water
  • 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture

This experiment was inspired by this water kimchi recipe

This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.

The Lazy Gastronome

farmers market, Food related, Gluten free, Gluten-free, Ingredients, Made at home, Stuff I make

Lemon liqueur

Aside | Posted on by Brian and Jim

I have a pile of lemons at our new home…I had planned to make limoncello as I did with grapefruit at our old house. But I wasn’t feeling it. I hinted around online and made a conglomerate recipe…

I actually used 6 lemons….all of them as this will be strained later.

I chopped them small/medium ish

I added 1 cup of sugar to the lemons

Then I poured in 1/2 the vodka and shook to dissolve. Then the rest of the vodka. This jar held 1/2 the bottle with the lemon bulk in it.

Soundly shaken again abs detached in a dark cabinet.

I feel like this will be far more lemony than limoncello! I’ll get back to you in 4-6 weeks