Made at home

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!

Advertisement
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.

//assets.pinterest.com/js/pinit.js

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

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

beans, Gluten free, Made at home, Vegetarian

Lions Mane y Salsa

Aside | Posted on by Brian and Jim

No idea what else to call this dish. It is 100 percent inspired by the tempeh y salsa recipe in La Vida Verde by Jocelyn Ramirez which I would never even have glanced at it had it not been for the amazing chicharrones en salsa at El Mirasol that Jim used to devour breakfast lunch or dinner back when we ate red meat. My dish started out with a batch of Rancho Gordo Buckeye beans made “the Rancho Gordo way.

I think took about 8 ounces of Lions Mane and did a fine dice and sautéed it until it became crisp but not burnt

I took half the finished drained buckeye beans and mashed them and then gave them the refried beans treatment with olive oil not lard and a splash of Mexican oregano.

I took two poblanos (1 for each of us) and seeded them by just a slit along the top. These were put in the toast setting on the airfryer on the medium setting. Once warm and pliable I stuffed them with leftover white rice that I flavored with Rancho Gordo Felicidad Chipotle Sauce. I set these in a warm oven to get themselves warm and let the flavors mingle.

Meanwhile I decided this was a good time to try the Adonis Spritz recipe found in Bon Appetit recently which I made in Ken whiskey glasses made as a collab with Mattel and Dragonglass

The plating went together like this:

Warm beans on the bottom of the pasta bowl, the chili stuffed with rice on top. I had put just a dab of cheese on both to melt while in the warm oven. I sprinkled the Lions Mane pieces (my chicharrones) on top, then drizzled a fire roasted salsa, then drizzled some Chema with sliced avocado on the side. Garnished with some tomato and cilantro

With the drinks and the rose from the yard…

This one will get made again!

beans, Gluten free, Gluten-free, Made at home, Safer at Home meals, Uncategorized

And day 97, t-3 to 100, is our usual margarita friday.

Aside | Posted on by Brian and Jim

I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…

First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.

Lentil salad with a red jalapeño hiding out in there for bite

We had mexican corn and zucchini

And a spice rubbed tilapia loin

And of course…margarita—-with our home grown grapefuit juice

Gluten free, Gluten-free, Made at home, Safer at Home meals, Vegetarian

Day 96, zucchini/corn tacos and black eyed pea salad with hot sauce vinaigrette

Aside | Posted on by Brian and Jim

The summer is for zucchini right? I had it in my head to try the black eyed peas with hot sauce vinaigrette….

But i didn’t know what to make with it. I was trying to think south but got stuck at the southwest and settled on zucchini/corn tacos since I have fresh corn on hand that needed used.

It all worked out nicely along with a marg to wash it down.