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!

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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!

Classic Baked Salmon

20180508-gerald-nl-salmon-recipe

The thought of preparing a whole salmon, head, bones and all, may seem intimidating at first. But this is actually one of the easiest dishes, that can feed a large number of guests. It is an excellent choice for a family staying on a gluten-free diet. This recipe is a no-brainer when I need to prepare gluten-free dishes that can be consumed for several meals, or feed a larger crowd. What else are your go-to gluten-free recipes for parties or big gatherings? Feel free to share with us in the comments!

INGREDIENTS

1 whole salmon, gutted and cleaned
4 sprigs fresh parsley
½ lemon, sliced
2 bay leaves
150ml/5fl oz dry white wine
2 tbsp olive oil
salt and pepper to taste

DIRECTIONS

Heat your oven to 375°F. Place the two large sheets of foil on top of each other on a roasting pan, and coat it with olive oil. Place the salmon on top, with parsley, bay leaves and lemon, salt and pepper, in the body cavity. Tip: Defrost the salmon overnight in the fridge before preparation. Cover with another sheet of foil, and fold the edges together but leave an opening to pour in the wine. Fold edges of the foil completely to seal. Put pan in the oven and roast for 50 to 60 minutes. You can choose to serve dish hot or cold. Serve over a nice serving tray with lemon slices and sprigs of parsley.

Enjoy!

Classic Gluten-Free Pinoy Dish: Tinola!

tinola

 

Cooking Gluten-Free for the family is sometimes not so easy, especially when you have a ton of things to do but still want to cook your family a complete delicious and healthy meal. In my case, to make preparation easy, I cook gluten-free for the entire household, kids included–even if only my husband needs to eat gluten-free.

If you’re a fan of the local Filipino dishes just like I am,  you’ll know a very good, easy to prepare, and fully comforting meal that’s enough for the entire family. This dish only requires very little ingredients, and all of them, yes,  you guessed it: gluten-free! Try this local dish everyone loves: chicken soup with sweetness of papaya, for the soul, heart and tummy. 🙂

INGREDIENTS

1 Whole Free Range Chicken, cut into serving pieces
1 tsp Organic Patis (Fish sauce)
1 medium sized Onion, chopped
3 cloves Garlic, chopped
2 thumb-sized fresh Ginger, peeled and minced
1 small green Papaya, cut into 2 inch wedges
1 tbsp. Cooking oil (canola or coconut oil)
5 cups water
1 small bunch of Chili leaves

DIRECTIONS

On a pot or a wok, saute the garlic, onion and ginger for 2 to 3 minutes.

Add the chicken and cook in oil with the other ingredients, sauteing for a few minutes until the chicken changes color and the fat renders. You want to achieve some color change in the chicken, but it should not be fried all the way. Cooking it using this sangkucha technique, instead of direct boiling, allows caramelization in the ingredients and combines it nicely with the flavor of the chicken.

Add the water and simmer for 30 minutes, until the chicken is cooked through.

Add the papaya and cook for another 3 to 5 minutes, until the color turns vibrant green and flesh is tender. Use your fork to test for doneness. Turn off the heat, add the chili leaves and let cook for another 3 minutes or until the leaves are properly blanched. Season with patis or fish sauce to taste.

Serve on the side of cooked white rice, or brown rice. Enjoy!

 

If you know more lutong Pinoy, Filipino dishes , Filipino desserts, and Pinoy recipe that is fit for the gluten free diet, Do share it with us in the comments!

All the Best,

Chicka

Easy Gluten-Free Spinach Dip

Dipping is not usually a thing to worry about a gluten-free diet, yet one does have to careful about stealth gluten in certain recipes. Case in point is sour cream based dips. This, in concept, is gluten-free —but if not guaranteed on the label, make sure to check the back label for wheat, barley, and rye, since thickening agents used in some products may contain these ingredients. Ready to start?

INGREDIENTS

1 cup whole leaf spinach (chopped)
1 cup sour cream
1/3 cup onions (thinly chopped)
2 tablespoons extra-virgin olive oil (optional)
¼ cup bacon (diced)

DIRECTIONS

Defrost spinach  and chop. Fresh spinach is great for this recipe but if you do need to stock them for a few days before cooking, frozen whole leaf spinach or  chopped spinach are excellent options, as well. Combine the spinach with sour cream and onions. Stir until well combined. Cover and refrigerate for a few hours.

Fry diced bacon, in most cases you would not need to put additional oil, and just render the bacon.

Top the spinach dip mixture with bacon. Serve.