Try This! Asofoetida
Posted: October 24, 2011 Filed under: gluten free, Stage 1, Travel Foods, Try This!, world cuisine Leave a comment »
Aso…wha????
Yes a funny name for a spice with an even funnier smell. Asofoetida is a spice indigenous to India that is a resin the exudes from an underground rhizome that’s then dried. The smell when raw is rank to say the least! It’s so strong that you have to store it in it’s own airtight container so it doesn’t mess with your other spices. It has a pungency all it’s own. So why even mess with it? Well, when you cook it, the flavor mellows alot and becomes sort of garlic-ky. If you are into umami, this is one spice that should be in your arsenal.
Check out your Indian market (brick and mortar or online) to find this. If you can’t find it, of course onions and garlic will do, but we all know about those already! Expand a little and try something new! Oh, and when I run out of onions and garlic, or don’t have onion or garlic powder, I reach for this! You don’t need alot of it to make a statement!
Homemade Mayonnaise Magic!
Posted: February 1, 2011 Filed under: gluten free, Stage 1, vegetarian 3 Comments »
I’ve finally had enough! I’m so tired of being deprived of deviled eggs and chunky potato salad! I wanna dip my fish in tartar sauce too! I’m breaking out the barbecue chicken cause cole slaw is making a comeback! I’m making mayonnaise!
The commercial stuff has vinegar, and sometimes sugar (why?), so ‘no’ on the store bought mayo. It’s nothing to it to use good ole lemon juice instead of vinegar. For my first batch, I used olive oil. I always wanted to try olive oil mayo!
You’ll need:
1 egg (organic)
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup olive oil
several sets of push-ups!
First, do your push ups! Do not skip this step! You are gonna need the arm strength! Trust me.
Then, fashion together a double boiler. I used a glass bowl over a small pot. Fill the bottom of the pot with water and bring it to low boil. I’m no fan of raw eggs. I can’t get them fresh, and I’m not ready to raise chickens!
In your bowl, whisk together the egg, juice and salt. Now, this is where your arm strength that you’ve been working on comes in! While whisking with one hand, DRIP in your olive oil. Yes, drop by drop. At least at first.
I don't know how I managed to get this picture!
Keep whisking and dripping. Your egg will become foamy and lighter in color. That means you’re doing it right. You’re emulsifying!
Once that happens, you can drizzle in your oil while you whisk. Things should be getting thick. When all the oil is in and incorporated, remove your bowl from the heat.
You can use it right now if you like, or you can let it cool and then put it in the fridge. It will last for about a week.
I’m dreaming of all kinds of fancy mayo I can make:
Chipotle
Sesame
Wasabi
maybe even Black Truffle!
OOOHHH!
Tuna sandwiches will never be the same!
Moffles (Mochi Waffles)
Posted: January 27, 2011 Filed under: Breakfast, desserts, favorites, gluten free, Quick cook, Stage 1, Vegan, world cuisine Leave a comment »
Mochi Waffles or Moffles, as they are commonly called, have been taking the food world by storm. It was a trend that started to become popular in Japan in 2006 and about two years later in the U.S.
Really what’s not to like? They are vegan, easy to make and very customizable. Make them sweet or savory. Put whatever herb or spice or powder you like! It’s up to you! The contrast between crispy and chewy is just divine in my opinion!
My method for making moffles is a little different. Instead of using 
pre-made mochi, I make the batter myself using sweet rice or glutinous rice flour. You can find the flour itself in the Asian supermarket or your local health food store. You will likely find the Koda Farms Mochiko brand in your health food store and the Erawan Co brand at the Asian market.
Basic recipe is 1 cup of flour, 1 cup of water and a pinch of salt. That’s it! Your batter should be smooth and pourable, not too thin. From here, you can add whatever you like. Keep in mind that if you add another liquid, reduce your water. If you add another powder, increase your water.
They come out nice and crispy fresh from the waffle iron, and then go limper than some male octogenarians without Viagra, so they must be served immediately. Though they are stacked for the photo above, don’t stack!! They will stick together and you won’t be able to get them apart without ripping them.
I went savory with mine. The moffle experience reminded me so much of the rice burgers I used to eat from Mos Burger, so I decided to make a tuna version of my own:
Enjoy making your own!
Try this! Mochi
Posted: January 14, 2011 Filed under: desserts, favorites, gluten free, Quick cook, Snacks, Stage 1, Stevia, Try This!, Vegan, world cuisine 5 Comments »
It looks weird to some, tastes funny to others, but if you have been doing gluten free cooking, you are probably already familiar with this. It’s used in gluten free cooking to add the “chew” back to baked goods that don’t have chewy, stretchy gluten.
The most asked question of course is, “What is it?” Fair enough. Mochi is a Japanese sweet or confection made from rice. Not just any rice. A special rice that is sweeter and stickier is pounded and shaped by hand. Expert mochi makers create such a stunning rhythm that it creates a spectacular show. Though I prefer to watch husband and wife teams make it together, these guys will do. LOL! (The profanity is not mine!)
Most of us don’t have the tools or the skill to make it like this, but that’s ok. That’s why you can buy Mochiko or glutinous rice flour. You can find it in your Asian supermarket or maybe the Asian section of your grocery store.
Mochi is easy to make with the microwave. It’s the same method I used to make fried daifuku, this time without the red bean filling or frying. I’m always looking for quick sweet snacks, and this does it for me.
The ones in the picture are coated in black sesame powder and kinako, that’s roasted soybean flour, with added powdered stevia and erythritol. You can also coat them in cinnamon, chocolate or coconut. Toasted coconut would be marvelous. If that still doesn’t peak your interest, then check out this recipe for mochi waffles.
Healthy for the Holidays: Acorn Squash Olive Oil Cake
Posted: December 24, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegetable Glycerin, vegetarian | Tags: desserts, olive oil, squash 2 Comments »
This is my first time mixing savory elements in my desserts. I wasn’t sure if this recipe was going to work at all! I didn’t have high hopes. My niece is visiting and I warned her that the cake may not be something she would like.
This recipe worked out so well that she ate two pieces!
I think that I’ll be making this a go-to cake recipe after the holidays have past, as long as winter squash is still in season. It’s lightly flavored with fresh ginger and orange zest and is just sweet enough. It was actually sweeter than I expected.
Acorn Squash Olive Oil Cake
1 1/2 cups gluten free flour mix (I made a rice based mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cooked pureed acorn squash
2 large eggs
1/2 cup vegetable glycerin
1 teaspoon stevia powder
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon grated orange zestPreheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.
Healthy for the Holidays: Asian Cabbage Rolls
Posted: December 24, 2010 Filed under: gluten free, Healthy for the Holidays, main courses, Stage 1, Vegan, winter | Tags: cabbage, holidays, tempeh Leave a comment »
This dish is a nice contrast to the fried tempura. These are similar to egg rolls without the hassle of rice paper wrappers. The cabbage works so much better! You can serve these with your favorite dipping sauce or a little sesame oil. The tempura sauce is a great option too.
Asian Cabbage Rolls
1/2 large onion, diced
1 clove garlic, minced
1 carrot, grated
1 small broccoli crown, chopped
1 8oz package of tempeh
2 tablespoons freshly grated ginger
2 tablespoons liquid aminos
1 large head of cabbageHeat a tablespoon of oil in a saute pan. Add in onion, garlic, ginger and crumble in tempeh. Saute until everything is nice and brown. Add in broccoli, saute until softened. Add in liquid aminos. Remove pan from the heat and set aside.
Wash and core your head of cabbage and cut in half. Remove the outer leaves. Carefully remove a few of the remaining leaves, making sure they remain whole. Steam the leaves for a few minutes, until they become pliable.
Place a steamed cabbage leaf on a cutting board, and cut the edges so that the leaf is even on all sides. Place a small amount of filling in the center and roll closed to make a tube. Secure with toothpicks if you like, but it’s not necessary.
Healthy For the Holidays: Sweet Potato Truffles
Posted: December 22, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegan 3 Comments »
I’m fast forwarding to dessert before the main course. Y’all know I’m a sweet freak! This is not my original idea, but kudos for whoever came up with this. I’ve never had a problem eating chocolate in moderation on my diet, but it’s cool to do a traditional chocolate dessert in a new, non-chocolate way. Of course, I still rolled some in stevia sweetened cocoa powder! My excuse is that is gives good contrast to the bright orange color.
Sweet Potato Truffles
1 medium sweet potato, baked and peel removed
3 tablespoons coconut oil, melted
2 tablespoons coconut cream, (get it from the top of the cold can, don’t shake!)
1 tablespoon coconut flour
1/4 teaspoon stevia powder
pinch salt
Mash sweet potato, Add oil, cream, flour, stevia and salt. Stir to combine well. Cover and refrigerate for at least one hour.
To shape, scoop out teaspoon sized portions, and roll into a ball. Roll in coconut (toasted if you like), or cocoa powder.
Makes about 16-18
Healthy for the Holidays: Winter Vegetable Tempura
Posted: December 16, 2010 Filed under: fall, favorites, gluten free, Healthy for the Holidays, Side dishes, Stage 1, Vegan, Whole grains, winter, world cuisine 1 Comment »
Sorry for the post holdup. I’ve been very buried in another ongoing project, and I gave myself permission to poke my head above water for a little air.
I’m really not trying to convince you to make Chinese Food for Christmas dinner, since it’s soooo “Christmas Story”. Besides, this is Japanese. With the season being so cold so early, some of you will probably have a white Christmas. I think tempura would be perfect. What’s better than eating hot, fresh, fried vegetables on a cold winter day?
Winter Vegetable Tempura
1 cup rice flour (I used brown, but white will be smoother)
1 cup sparkling water
1 teaspoon salt
2-3 pounds of prepared vegetables. I used green beans, acorn squash, broccoli, cauliflower, onion slices and sweet potatoes.Make sure all ingredients are cold. Place your sparkling water in the freezer for about 20 mins, and the rice flour in the fridge the night before. Place your mixing bowl inside a bowl of ice water. Mix your flour and salt in the bowl and add your sparkling water. Mix until just combined. You will have a few lumps. Heat a deep sided pan with about 2 inches of oil to 375 F. Coat your veggies with rice flour first, then dip them in the batter. Fry a few pieces at a time for about 2 mins. They don’t need to get brown. Remove and let drain on a plate covered with a paper bag. Check your oil and make sure you remove any browned pieces so they won’t give a strange flavor to the oil.
Serve on top of rice and with dipping sauce on the side.
Dipping sauce:
1/4 cup of vegetable or fish stock
1/4 cup water
1/4 cup Liquid aminos
1/4 teaspoon stevia
Juice from half lemonMix all ingredients together. Serve in small bowls for each person to dip in.
Healthy for the Holidays: Curried Cauliflower Nuggets
Posted: November 26, 2010 Filed under: fall, favorites, Healthy for the Holidays, Personal, Stage 1, Vegan, vegetarian, Whole grains, winter | Tags: cauliflower, curry, free, fried, gluten, healthy, holidays, Vegan, vegetarian Leave a comment »
Turkey is not the only thing that can be fried! If you are frying a turkey for Christmas (please don’t burn down the house!), these can go in after the turkey is done, and will take no time at all! I love these so much that I’m making a cranberry chutney to go with them. Yes, I will be posting the recipe.
Here’s what you do. Break up your head of cauliflower into smaller florets. Rinse well. Don’t dry! Place in a bowl and sprinkle with a cup of white rice flour that has 2 teaspoons of curry powder and 1 teaspoon of salt mixed in. Toss to coat the florets well. Fry up after the turkey, or heat a deep skillet with about 2 inches of oil (grapeseed, peanut and canola are the ones with the highest smoke points). Drop a small piece of cauliflower in the oil, if it sizzles and bubbles, it’s ready! Put in a few pieces at a time. Not too many! The pieces shouldn’t touch.
When they turn golden brown, remove and drain on paper towels. Sprinkle with more salt if desired.
Healthy for the Holidays: Sesame Green Beans
Posted: November 21, 2010 Filed under: gluten free, Healthy for the Holidays, Quick cook, Stage 1, Vegan Leave a comment »
Last year, I didn’t really do much for the holiday season as far as cooking goes. I was on the road. I didn’t spend Thanksgiving with my family, and on Christmas day, there were so many dinners that I didn’t need to cook. I think I did make a dessert though, so I wouldn’t be tempted.
This year, I get to spend the holidays with my family, but I really don’t have to cook. That may change.
Since the holidays always smack in threes (they come and go so fast, don’t they?), I won’t be focusing on just one celebration. You can use these recipes for any one you like. This year, I’m going with a slight Asian bent on the food. I like breaking the mold. Traditional recipes are cool, but after a while, I get bored, and look to see how I can put my own spin on things.
With that, here’s one of the sides. This recipes uses ground black sesame seeds. You can get them at your local Asian food store. If you can’t find them, regular white sesame seeds are just fine. You don’t have to grind them, but if they are raw, do toast them.
Sesame Green Beans
2 pounds green beans, fresh or frozen. If fresh, blanch them
1 small red onion or 2 shallots, chopped
2 tablespoons sesame oil
1 teaspoon salt
1/4 cup ground sesame seedsMix your salt and seeds together.
In a roomy skillet, heat your sesame oil on medium heat. Fry your onion until golden brown. You want the color on them. Add your green beans. Toss to coat with onion and oil, cover and let steam for about 2 minutes. Remove from the heat, place on your serving platter and sprinkle with your sesame seeds. You may not need to use all of them, but keep the rest for extra sprinkles.
Serves 4
