I've discovered a serious problem when I cook at my parents' house. Apparently I've slowly reduced my salt intake to the point that my parents have to dump salt onto everything that I make. And it's not that they use a lot, it's just that I don't use much at all... but don't notice. It was an issue at Thanksgiving, so I decided that I would make a conscious effort to use more salt at Christmas. Unfortunately I went overboard. I made this mushroom and brown rice casserole for Christmas dinner, and I could barely eat it. I felt like I was licking pure salt crystals. However, somehow underneath it all I could taste a wonderful casserole... and I desperately wished that I hadn't covered it up. Others seemed to enjoy it quite a bit, too, although a few days later Dad even admitted that it was on the salty side. I had no idea that my tongue had become that sensitive to salt, and I'm not sure what I'll do next time I'm visiting, but I surely won't use too much the next time I make this casserole. It doesn't deserve it.
Mushroom and brown rice casserole (adapted from 101 Cookbooks)
(Printable version)
1 cup brown rice
1 Tbsp olive oil
8 oz. mushrooms, roughly chopped
1/2 tsp salt
1 onion, chopped
3 garlic cloves, minced
2 eggs
1 cup cottage cheese
1/2 cup plain yogurt
1/4 cup shredded parmesan
Bring a medium saucepan of water to a boil, add rice, and let simmer uncovered until rice is tender, about 30 min. Then drain and set aside (or use another rice cooking method). While rice is cooking, heat oil over medium-high heat in a medium sauce pan. Add mushrooms and salt and cook until mushrooms are tender and most of their liquid has evaporated (about 10 min). Then add onion and cook until it's tender (a few more minutes), and stir in garlic and cook for an additional minute. Remove this mixture from heat and set aside. Beat the eggs in a large bowl, and stir in cottage cheese and yogurt. Then add the mushroom mixture and the rice to the bowl and stir well. Season with extra salt if needed, but be careful!! Pour this into a lightly oiled 11x7" baking pan (or something of a similar size) and top with parmesan. Cover with foil and bake at 350 for 30 min, then remove the foil and cook for an additional 20 min. Serves 8.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Thursday, January 7, 2010
Monday, December 28, 2009
Potato and leek gratin recipe
I hadn't been sick in almost 2 years, and I like to pretend that it's because I eat ridiculous amounts of fruit and vegetables, rarely eat processed foods, and get a lot of exercise (but it's probably just luck). Unfortunately my streak ended this weekend. Getting sick the day after Christmas is a cruel joke because there were tons of leftovers that I wanted to enjoy, yet I had no appetite. I tried to eat more of this amazing potato and leek gratin yesterday, but I couldn't really enjoy it because the process of swallowing hurt so badly that I couldn't focus on the delicious taste. On the plus side, there was a turkey carcass hanging out in the refrigerator, so Mom made me turkey soup last night that seems to have miraculously cured all of my problems.
When I woke up for the third time today, I felt amazingly better. I can only stay awake for about 5 minutes at a time (I actually had to take a short nap in the shower), but I can now swallow without grimacing. And I still don't have much of an appetite for most things (except for turkey soup... and popcorn, for some weird reason), but I'm hoping that I'll be able to enjoy the last of the leftovers tomorrow. This potato and leek gratin was, after all, amazing. Mom found the recipe and wanted me to make it for Christmas day, but I realized that it wouldn't work because it needed a long time in the oven, and wouldn't fit with the turkey. I couldn't disappoint Mom, though, so I parboiled the potatoes to reduce the cooking time, and it was fabulous. Even though I enjoyed the simple potato gratin that I made last month, this blew it out of the water. In fact, Mom suggested that I make another one before I go back home (we'll see if I have enough energy...). It isn't a light dish, and it won't be something that I make very often, but it's very filling, and even a few bites is very satisfying.
Potato and leek gratin (adapted from Williams-Sonoma)
(Printable version)
3 lbs Russet potatoes (about 4 extra large ones)
4 Tbsp butter
4 lbs leeks (about 7 medium ones), sliced thinly and rinsed well
1 1/2 Tbsp salt
1 tsp dried thyme
1/4 tsp nutmeg
1/2 tsp black pepper
1 cup cream
7 oz Gruyere cheese, grated
2 oz Parmigiano-Reggiano cheese, grated
3 Tbsp minced chives
Bring a large pot of water to a boil, add potatoes, and cook until they begin to get tender, but aren't falling apart (about 20-30 min, depending on the size). Then let the potatoes cool slightly and cut into 1/4" slices. If you skip the boiling step and use raw potatoes, increase the baking time (see below).
While the potatoes are cooking, melt the butter over medium heat in a large saute pan. Add the leeks and salt, stir well, cover, and cook for 20 min, stirring occasionally. Then add thyme, nutmeg, pepper, and cream, and cook uncovered for 15 min.
Combine the cheeses in a large bowl, and lightly oil a 9x13" baking pan (or one that's slightly smaller). Layer 1/3 of the potato slices in the bottom of the pan, and then 1/3 of the leek mixture, 1/3 of the cheese mixture, and 1/3 of the chives. Repeat the layers 2 more times. Cover the pan with foil and bake at 375 for 25 min, then uncover and bake for another 20 min, or until brown on top (if you didn't boil the potatoes, then bake at 400 for 45 min covered, and 30 min uncovered). Let sit for 10 min before serving. Serves 10-12.
Labels:
Christmas,
gluten-free,
vegetables,
vegetarian
Saturday, December 26, 2009
Sweet potato pie with gluten-free pecan crust recipe
There are a million types of pie, but my favorite is a simple sweet potato pie. I will never understand the pumpkin pie craze around Thanksgiving - to me, sweet potatoes have a much better flavor. A good sweet potato pie lets the natural sugars shine through, and only uses a bit of spices to enhance the flavor. I made this pie at Thanksgiving, and Mom requested another for Christmas. I was happy to oblige.
With tons of fresh Georgia pecans lying around the house, I decided to try out a pecan crust that I noticed over at Kalyn's Kitchen. It's SO easy, and I think I prefer it to standard pie crust. At Thanksgiving it came out perfectly, but did get a bit soggy in the middle this time. It was still delicious, though, and I'm guessing that it's because I used milk instead of half-and-half, and next time I'll go back to the thicker stuff or use a little bit less liquid. I really like the concept of this crust, and it allowed me to avoid spending lots of money stocking my parents' house with gluten-free flours. I imagine that it would be great with any nut, but I'll have a hard time straying from pecans.
Sweet potato pie with gluten-free pecan crust (filling adapted from Blue Ridge Baker and crust barely adapted from Kalyn's Kitchen)
1 Tbsp butter
1 cup pecans
2 extra large sweet potatoes (or 3 large ones)
1/4 cup honey
1 cup half-and-half or whole milk (I would reduce to 3/4 cup milk)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
Rub the butter over the bottom and sides of a 9" pie pan. Pulse the pecans in a blender a few times until they make a pecan meal consistency (don't overdo it - you don't want to make pecan butter). Pour the meal into the pie pan and press down on the bottom and sides.
Bake the sweet potatoes on a baking sheet at 400 until very tender (60-80 min, depending on the size). Let the sweet potatoes cool until you can handle them, and then peel and mash them. Measure out 2 cups of sweet potato (a little bit more is ok), and combine it with the honey, half-and-half or milk, vanilla, and spices in a large bowl. Adjust the spices to your taste, and then stir in the eggs. Pour the filling into the prepared crust and bake at 400 for 35-45 min, until it's set in the middle (jiggle the pan a little bit to check it). Let cool and serve room temperature, cold, or warm. Make sure to store leftover pie in the refrigerator. Serves 8-10.
Labels:
Christmas,
dessert,
gluten-free,
honey,
nuts,
Thanksgiving,
vegetables,
vegetarian
Thursday, December 24, 2009
Homemade presents in jars: soup mix and nuts
I had grandiose ideas of making all kinds of homemade Christmas gifts for my family and friends, but a lot of last-minute traveling foiled my plans. Luckily, I had already acquired most of the necessary ingredients for a few of my ideas, and I quickly threw together several batches of two soup mixes and two kinds of nuts in the 11 hours that I was home between one trip and the trek to Florida for the holidays. I had something more elaborate in mind, but it worked out ok, and will be a more useful present than anything else that I could imagine. If you're in need of a last-minute Christmas gift, I have just the answer. And if you only have time to make one thing, I highly recommend the sweet and spicy nuts that I adapted from David Lebovitz. I ate quite a few as they were cooling, and had to keep them in my trunk for the drive to Florida so that I would resist eating the presents. The other nuts are very tasty, too, and the soup mixes are always nice to have on hand, so you really can't go wrong with any of these.
Mixed bean soup mix (adapted from Gnowfglins)
(Printable version)
For each jar:
1 pint jar
total of 1 3/4 cups beans and peas of your choice (I used 1/4 cup each of black beans, pinto beans, cranberry beans, kidney beans, great northern beans, green split peas, and brown lentils)
1 small ziploc bag
1 1/2 Tbsp dried, chopped onion
2 tsp cumin
1/2 Tbsp dried basil
1 tsp garlic powder
1 tsp dried oregano
Layer the beans/peas in the jar. Place the remaining ingredients in the ziploc bag and place on top of the beans. Include the following directions:
bean mix
spice mix
1 1/2 quarts water or stock
14 oz. can diced tomatoes
salt and pepper to taste
Soak the beans overnight in a large pot. Drain beans, and add spice mix, water or stock, and tomatoes. Bring this to a boil, reduce heat, cover, and simmer until beans are tender (about an hour and a half). Season with salt and pepper.
Split pea soup mix (adapted from Nikibone)
(Printable version)
For each jar:
1 pint jar
1/2 cup green split peas
1/2 cup brown rice
1/2 cup brown lentils
1/4 cup red lentils
1 small ziploc bag
3 Tbsp dried onion flakes
1/2 tsp dried thyme
1/2 tsp pepper
Layer peas, rice, and lentils into the jar. Combine remaining ingredients in the ziploc bag and place on top of the lentils. Include the following directions:
pea and rice mix
spice mix
6 cups water or stock
2 cups chopped chicken or ham (optional)
salt to taste
Place pea mix, spice mix, water or stock, and meat in a large pot, bring to a boil, and then reduce heat, cover, and simmer until peas are tender (45-60 min). Season with salt.
Sweet and spicy mixed nuts (adapted from David Lebovitz)
(Printable version)
6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
1 Tbsp butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
1/4 tsp cayenne pepper
1 1/2 Tbsp maple syrup
1 tsp sea salt
Spread the nuts out on a baking sheet and roast at 350 for 10 minutes, stirring once. Combine the remaining ingredients, pour this mixture over the nuts, and stir well. Bake for about 15 more minutes, stirring occasionally. Let cool and place in jars. Makes enough for 3 pint jars.
Tamari roasted nuts (adapted from The Whole Life Nutrition Kitchen)
(Printable version)
6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
2 Tbsp wheat-free tamari (or soy sauce)
1 tsp paprika
Spread the nuts out on a baking sheet and roast at 350 for 12 minutes, stirring once. Pour the tamari and paprika over the nuts, stir well, and continue to bake for 5 more min. Let cool and place in jars. Makes enough for 3 pint jars.
Mixed bean soup mix (adapted from Gnowfglins)
(Printable version)
For each jar:
1 pint jar
total of 1 3/4 cups beans and peas of your choice (I used 1/4 cup each of black beans, pinto beans, cranberry beans, kidney beans, great northern beans, green split peas, and brown lentils)
1 small ziploc bag
1 1/2 Tbsp dried, chopped onion
2 tsp cumin
1/2 Tbsp dried basil
1 tsp garlic powder
1 tsp dried oregano
Layer the beans/peas in the jar. Place the remaining ingredients in the ziploc bag and place on top of the beans. Include the following directions:
bean mix
spice mix
1 1/2 quarts water or stock
14 oz. can diced tomatoes
salt and pepper to taste
Soak the beans overnight in a large pot. Drain beans, and add spice mix, water or stock, and tomatoes. Bring this to a boil, reduce heat, cover, and simmer until beans are tender (about an hour and a half). Season with salt and pepper.
Split pea soup mix (adapted from Nikibone)
(Printable version)
For each jar:
1 pint jar
1/2 cup green split peas
1/2 cup brown rice
1/2 cup brown lentils
1/4 cup red lentils
1 small ziploc bag
3 Tbsp dried onion flakes
1/2 tsp dried thyme
1/2 tsp pepper
Layer peas, rice, and lentils into the jar. Combine remaining ingredients in the ziploc bag and place on top of the lentils. Include the following directions:
pea and rice mix
spice mix
6 cups water or stock
2 cups chopped chicken or ham (optional)
salt to taste
Place pea mix, spice mix, water or stock, and meat in a large pot, bring to a boil, and then reduce heat, cover, and simmer until peas are tender (45-60 min). Season with salt.
Sweet and spicy mixed nuts (adapted from David Lebovitz)
(Printable version)
6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
1 Tbsp butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
1/4 tsp cayenne pepper
1 1/2 Tbsp maple syrup
1 tsp sea salt
Spread the nuts out on a baking sheet and roast at 350 for 10 minutes, stirring once. Combine the remaining ingredients, pour this mixture over the nuts, and stir well. Bake for about 15 more minutes, stirring occasionally. Let cool and place in jars. Makes enough for 3 pint jars.
Tamari roasted nuts (adapted from The Whole Life Nutrition Kitchen)
(Printable version)
6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
2 Tbsp wheat-free tamari (or soy sauce)
1 tsp paprika
Spread the nuts out on a baking sheet and roast at 350 for 12 minutes, stirring once. Pour the tamari and paprika over the nuts, stir well, and continue to bake for 5 more min. Let cool and place in jars. Makes enough for 3 pint jars.
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