Adlai Stewed in Coconut and Curry

Adlai Stewed in Coconut and Curry

When your grain options are limited due to gluten sensitivity (goodbye, wheat, barley,  rye and all of their forms), what is there left to eat? Still a lot, if you are really looking, but we have to gain where we have lost, don’t we? Adlai or also known as Job’s tears or pearl barley (because of it’s nice pearly shape) is a gluten-free grain you should add to your shopping list.  It is a family of grasses where wheat and rice also come from but other than being gluten-free, it is also low in the glycemic index, so, better for your blood sugar than white rice.It also has a nice texture that is slightly chewy yet firm and al-dente to the bite–like rice shaped pasta grains.

How do you cook them? You can  try this recipe right here!  You can also add it to your salads, soup  or stews. 🙂 Let’s get started!

INGREDIENTS

3 cups or 15 oz cooked Adlai grains
1 coconut milk from 1 medium sized coconut grated and expeller-pressed)
2 small garlic cloves, chopped
3 medium shallots, chopped
1 medium onion, chopped
1/2 chile (siling labuyo), de-stemmed, sliced and seeded
2 1/2 teaspoons fine salt
1 tsp curry powder
5 cups water

DIRECTIONS

Start by sauteing the onion until fragrant. Add the garlic, shallots and chile. Saute for another 3 minutes. Add the curry powder and then add the coconut milk. Simmer for 2 minutes and add adlai grains to the pot. Continue to simmer on low heat until tender, around 30 to 40 minutes.

You can choose to soak the adlai grains for at least half an hour before you start cooking to speed up the process.  Once Adlai is tender, that’s it! Add some more sliced chiles on top or toasted coconut to add more interesting twist and crunch to the dish.

Enjoy with a side of meat or on it’s own as a nice vegan dish!

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Gluten-Free Cauliflower Rice

Here is an excellent gluten-free version of our favorite cauliflower rice recipe! If you are also worried about calories, aside from gluten, this is a great meal substitute for your usual gluten-free pasta or rice.  Excellent to pair with meat or seafood. It is a staple for those on a keto diet, but just as excellent if you also can’t have gluten. You can also try it without the egg or meat for a vegan healthy dish! Ready? Let’s get cooking!

INGREDIENTS

2 packs of Cauliflower

1 medium-sized carrot, shredded

1 tsp garlic, minced

1 bunch of spring onions, chopped

2 chicken breasts (optional)

salt & pepper to taste

2 tbsp. sesame oil

1 egg (optional)

2 to 3 tbsp gluten-free seasoning

6 to 10 pieces of broccoli florets

3/4 cup frozen peas

 

DIRECTIONS

Chop cauliflower finely using knife or use a food processor to achieve rice-size pieces.

Season the chicken and fry until cooked through (15 to 20 minutes cooking time.) Let cool, and shred it using a fork or cut into small cubes.

In the same pan, sauté  garlic, and then add the cauliflower. Cook for 10 to 15 minutes on medium heat, making sure to mix to avoid burning. Scramble egg in by directly breaking egg into the pan and mixing.

Mix in the carrots, broccoli, chicken, peas, and spring onions mixing continuously. Cook for about 5 more minutes or until the veggies are soft enough to your liking. Add the gluten free seasoning and sesame oil. Add slices of chili if you want your rice with a bit of a kick. Plate and serve with your favorite side of gluten-free seasoned meat or seafood.

Enjoy!

 

Quick Pasta with Creamy Tomato Sauce

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We’ve got another quick and delicious gluten-free pasta recipe for you. This is great for when time is not your friend, since it only takes minutes to prepare! Using gluten-free canned ready meals like some of the gluten-free items of Amy’s brand of organic food, cuts your meal prep time in half. Try this for your lunch this weekend! Definitely, yummy!

INGREDIENTS

1 can of Amy’s Gluten-Free Tomato Bisque

1 pound dried  Gluten-free Pasta (Fusilli, or Penne should work nicely)

4 tbsp salted butter

3 tbsp gluten-free flour

2 cups whole milk

1 cup shredded cheddar

½ pound sliced button mushrooms

3 medium sliced shallots,

A few stems of fresh thyme, washed and dried

Olive oil

Salt & pepper

DIRECTIONS

Prepare gluten-free pasta as instructed in the pack. While boiling, move on to prepare the sauce.

In a sauce pan, melt butter in low heat and slowly whisk in the flour, and then the milk a little at a time, until fully combined. Adjust heat to medium to simmer, making sure to keep an eye on the mixture to avoid burning, whisking continuously.

Empty the can of gluten-free tomato bisque soup in the sauce pan, and let simmer. Add the cheddar, salt and pepper, and set aside after 1 minute. Cheddar is a gluten-free cheese, lucky us! Only, be careful to use real cheddar and not processed cheddar to avoid any additives that can contain gluten.

In another pan, sauté  shallots until translucent, and then add the mushrooms. You can do a few pieces of mushroom at a time so they have enough space in the pan to get sufficiently browned. You’ll get much more flavor in the dish, this way. Add salt and pepper to your liking.

When the pasta is al dente. Mix in theother ingredients: tomato sauce mixture, shallots and mushrooms. On medium heat, allow to simmer to let the water evaporate, leaving you just enough liquid so that your pasta is creamy but no longer runny.

Serve and enjoy!

 

Recipe from Amy’s, adapted and made gluten-free. 

Cholesterol-Free Bolognese

SPAGHETTI-BOLOGNESE-2We’ve heard about Quorn TM, an excellent meat-free protein alternative for vegetarians, and vegans. It tastes just like meat and with it you can make practically any dish that usually comes with meat, but without the cholesterol.  But did you know that it’s also a great ingredient if you are going gluten-free? It’s made of Mycoprotein (part of the fungi family), that is a more sustainable and it only has 2% saturated fat, and it contains no gluten. Here’s a fantastic recipe to try that you can share with your whole family, if you are watching your gluten intake.

INGREDIENTS

200g Quorn TM Meat-Free Grounds
2 tbsp Olive Oil
1 piece Onion, minced
2 cloves Garlic, crushed
200g Mushrooms Porcini
or Chanterelle, diced
1 tbsp Tomato Paste
1 tbsp Tomato Ketchup
400ml Tomato Basil Sauce or crushed tomatoes
1 tbsp Vegetarian Worcestershire Sauce
1 piece Vegetable Bouillon Cube, dissolved in 150ml hot water
1 tsp Dried Oregano
Salt and pepper to taste
300g Spaghetti, cooked
Hard cheese (Parmesan or Grana padano)

DIRECTIONS

In a pan, saute the onions over medium heat until translucent. Add the garlic and cook until fragrant, and then add the mushrooms. Cook for another 2-3 minutes. Turn up the heat to high and add the Quorn Grounds, tomato paste, ketchup, tomato sauce, worcestershire sauce, vegetable stock, and Oregano, and season with salt and pepper to your liking. Stir to combine well, cover and simmer for 8 to 10 minutes.

Pour sauce over pasta and serve with grated Parmesan cheese. Enjoy!

Yes, Ratatouille is Gluten-Free!

ratatouille gluten free

Ratatouille (not cooked by the famous chef rat, as the animated movie would have you believe) is a classic autumnal vegetable dish hailing from Provence.  Some say it is a dish for leftover pieces of vegetables. Some say it’s a celebration of the bountiful harvest of early 20th century Nice in Provence, in the south of France.  Whichever way it came about, if you’re worrying about foods that contain gluten, you’ll definitely enjoy this classic French delicacy. It’s one of those real comfort foods which makes you want to curl up on a nice plush couch bowl in hand,  taking 2 spoonfuls at a time.

It’s not a very usual thing to cook in a Filipino kitchen,  but really. What could be more Pinoy than a very delicious vegetable stew (Pakbet, anyone?)

I think the only reason we don’t embrace this dish as much as we would is because it uses Zucchini (or sukini in Tagalog),  which can come a bit pricey to as much as P250.00 per kilo.  But if you are ready to shell out a few extra pesos, you can have this exciting nutritious meal that can just make you parler francais.  We can even get a bit Pinoy-dangerous, and try it with rice and a side of meat. (Do we dare? Of course.) Let’s get cooking!

Ingredients

1 large eggplant, peeled and sliced into 1-inch pieces

1½ tsp salt

½ cup olive oil

1 large zucchini, sliced into ¼-inch-thick rounds

2 big tomatoes, sliced into ¼-inch think rounds

4 thyme sprigs

1 bay leaf

2 medium yellow onions, cut into ½-inch dice

1 red bell pepper—stemmed, seeded and coarsely chopped

2 garlic cloves, thinly sliced

Red pepper flakes

1 cup basil leaves, torn

1 tbsp flat-leaf parsley, choped

Directions

Prepare the eggplant by mixing with 1 teaspoon salt.  Let sit for 30 minutes and drain. This process sweats out the eggplant and removes extra moisture.  Pat the eggplant pieces dry and set aside. Heat olive oil in a heavy pot, and cook the eggplant until golden, stirring occasionally. Set aside.  In the same pot, add more oil as needed. Cook the zucchini in this same pot until golden, and then set aside with the eggplant.

Prepare half the tomatoes by crushing by hand, and seasoning with ½ teaspoon of salt. Set aside.

Tie thyme, bay leaf sprigs together. In the same pot, cook onions and herb bundle until soft and translucent. Add the bell pepper and cook stirring occasionally, until very soft.

Add garlic, pepper flakes until fragrant. Add the crushed tomatoes, then reduce the heat to medium low and cook until the tomatoes are very soft flavors have married. Add the reserved eggplant and zucchini and the remaining tomatoes. Lightly mix to combine.

Season with salt, cover and reduce the heat to low. Cook until all the vegetables have softened. Remove pot from heat, and take out the herb bundle. Top dish with the basil and parsley. Serve!

Making this makes for a surprisingly easy cleanup, no peeling, and you cook everything in just one pot! Have a go a this recipe and let us know how you find it. 🙂 Bon appetit!

Gluten-Free (and Nut-Free) Trail Mix

reipe image trailmix bar

Who says you can’t have trail mix without nuts? This s a great snack option for you if you’re watching your gluten intake. A smart way is to find gluten-free oats for this recipe, but if you can’t find one, simply ditch it and stick with the dried fruits and seeds. This one is packed with energy, with natural sugars from the fruits to rev up when you need it. Takes seconds to make! Are you ready? Let’s start mixing it up!

INGREDIENTS

1/2 cup dried cranberries
1/2 cup rolled oats
1/2 dried probiotic prunes, chopped
1/2 cup premium raisins
1/4 to 1/2 cup raw cocoa nibs
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds

DIRECTIONS

Combine all the ingredients in a large bowl… and enjoy!

If you want a snack pack version, after mixing, put the contents of the bowl in a baking sheet. Cover with wax paper and flatten with a rolling pin. Take a sharp knife and cut them into bars. Store in the refrigerator to keep for several weeks.

How to Make Gluten-Free Tiramisu

Tiramisu is a decadent luscious treat that you may indulge in that is perfect for satisfying your craving for something caffeinated, creamy and delicious.

The only concern you will have for making Tiramisu are the cookies you will use. Luckily you can now buy gluten-free lady fingers that will make it even easier for you to make this dessert, as you won’t need to make them from scratch. This recipe also incorporate a gourmet touch, by using  strong coffee made from coffee capsules. Yum! Let’s get started!

INGREDIENTS

4 Coffee Capsules, full-bodied and strong
1/2 cup marsala (or another liquor of your choice)
1 jar of Gluten-Free Broas or lady fingers
250g mascarpone
300ml whipping cream, lightly whipped
3 eggs, yolks and whites separated
1/3 cup powdered sugar
Cocoa powder, for dusting

DIRECTIONS

Pour coffee and marsala into a shallow dish and set aside. Beat egg yolks and sugar in a large bowl until pale and thick. Add the mascarpone and whipped cream, mixing gently to combine. Beat egg whites in a medium bowl with electric beater until soft peaks form. Using a large metal spoon, gently fold the egg whites into the mascarpone mixture.

Dip enough lady fingers into the coffee mixture to cover the base of your ceramic dish of choice, ideally 9 square inch in size. You can choose to line the sides of the dish with the coffee dipped lady fingers for added accent. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

TIP: Only dust with cocoa powder right before serving the dessert!