Day 82, Really Good Beans and Rice

Well, clearly I am failing at this blog thing. Maybe eventually I will post more. Right now? *shrug* Mean time, here is a recipe:

Really Good Beans and Rice, very pithy directions

Sauté some chopped vegetables (I had a few carrots from the CSA, some onion, a bit of celery) in some olive oil with a bit of salt until they are tender and just starting to turn golden. Add 2 cans (any kind) of beans (rinsed and drained)* along with some garlic powder, fresh ground pepper, and about a tablespoon or so of hot sauce. Shimmy the pan around and add a box of stock (chicken or beef if you are not doing the veg*n thing, vegetable if you are). Bring to a boil and then gently (GENTLY DAMN YOU) stir in 2 or 3 cups of left over (or pre-) cooked rice. Cover and simmer on low heat for about 20 minutes, until the flavors are combined. Eat.

It’s fucking delicious.

Huh, I just realized I probably could have cooked rice right in there if I didn’t already happen to have left over rice on hand. Well. I guess that’s something I could do in the future. Anyway, enjoy!

*Or you can use dried beans which you have already softened. I can’t seem to get the hang of that shit, so I use canned.

 

 

This is the Best Goddamned Gluten/Dairy/Soy-Free Pie in the History of Pies

I have been trying, for the last few Thanksgivings, to find a decent pumpkin pie recipe that will work with all of our food allergies. I found a pretty good recipe for the filling, but an even serviceable pie crust has remained an elusive quarry, until now. The two recipes I riffed off of can be found here and here. Here’s my version:

Pie Crust (makes 2 9″ gluten/diary/soy-free pie crusts):

160 grams gluten-free all-purpose flour mix (usually I use Bob’s Red Mill, but right now I have a mix I’ve been working with that has amaranth, sorghum, arrowroot starch, and potato starch. It worked great)

150 grams coconut flour

40 grams almond flour

1/2 tsp salt

168 grams (6 oz) coconut oil

50 grams sugar

63 grams beaten egg (for me this was 3 eggs with several spoonfuls removed)

Ice water

Combine the flours. You can use a sifter, or put them all in a bowl and whisk them together like I did. Then I whisked in the salt.

Cream the coconut oil and the sugar. I used my stand mixer, but you can use a hand mixer or a spoon. Whatever works best for you.

Add the egg, and some of the flour, mixing to combine. Then add the remaining flour. Don’t forget to scrape your damn bowl!

What I ended up with at this point was exactly like gluten-full pie crust after you cut the fat into the flour. I split this crumbly mixture into 2 separate bowls (using my kitchen scale) and into each I added enough ice water (a little at a time) to form it into a ball. There is no reason you couldn’t do this before dividing it in half. Roll each half into a 9″ circle between sheets of plastic wrap and then move it to a cookie sheet and refrigerate for at least an hour. NO CHEATING.

When you’re ready, get your sheets of dough out of the refrigerator and, if they are stiff (mine were like planks), allow them to rest until they are pliable before transferring them to your pie plates. If you get any cracks, just pinch the edges back together. Prick with a fork before baking (something I almost always forget to do!)

Pumpkin Pie Filling (makes enough for one gluten/dairy/soy free-pie, double if you want to make 2)

1/2 cup brown sugar, firmly packed

1/4 cup white sugar

1 tsp ground cinnamon

1/2 tsp ginger (I use the dehydrated whole ginger root from here and grate it into the sugars with my Microplane.)

1/4 tsp nutmeg (I use whole nutmeg and grate it with the Microplane.)

1/2 tsp salt

2 large eggs

1 15 oz can pumpkin

1 tsp vanilla extract

1 cup canned coconut milk (I use the full fat kind, but “lite” will work fine too)

Preheat oven to 425°

Whisk together the sugars, spices, and salt in the bowl of your stand mixer. Add eggs, pumpkin, and vanilla, and coconut milk. Mix on medium until smooth.

Pour into your prepared (unbaked) pie crusts and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 50-60 minutes, or until a knife inserted into the center comes out clean. It will probably look a little wibbly-wobbly in the center, but it will set as it cools. Let it cool for at least 2 hours. NO CHEATING.

OMFG THIS PIE IS FUCKING AWESOME. This is the first gluten-free pie crust recipe I have found that actually works the same way as a gluten-full crust. I was able to roll it out and get it into the pan without it being too sticky and it didn’t crumble to dust when I cut and served the pie. I feel like I can actually make a covered pie now! I can make pocket pies! I am ridiculously, obscenely, excited. And the filling is AMAZEBALLS. Creamy, custardy, smooth, and perfectly pumpkiny. OM NOM NOM NOM NOM.

One final note, the egg in the pie crust makes it more susceptible to burning, so if you have (or can get) a pie crust shield, I highly recommend it. Or not. I mean. Pie crust that’s a bit dark on the edges never hurt anyone. Besides, you’re not fucking Martha Stewart so stop Instagraming that shit and eat it.

Although, to be fair, this photo is at least a little better than anything Martha Stewart took without a food stylist.

Hahaha Joke’s on Me

So then yesterday I made a post about how I wanted to blog more and then today I went back to Facebook and Twitter and did the exact same thing!! I logged on this morning and pretty much hung out there all day. I shared links and all my random thoughts and I didn’t blog instead at all! I think what I really need to do is change my routine. Right now I get up and make coffee and then browse the social medias while I wake up in the morning. It’s kind of like the way people used to read the morning newspaper only with people I knew in high school and whatnot. And then, instead of signing off and staying away for the rest of the day, I just kind of hang out. I think tomorrow I will try reading my kindle over my morning coffee instead.

I admit that it’s been hard to stay away, especially since Friday. I have opinions, dammit! I’m just too tired to post about them there. I kind of wore myself out on Facebook, even though here, the Blog, might’ve been a better place for it. Alas. Instead, here’s a link to the Rude Pundit. He said it better than I could have anyway.

Today wasn’t totally wasted on Facebook (which, I think, means I did a better job than usual). I made marshmallows!

om nom nom!

Aren’t they pretty and festive? Also they taste like peppermint.

Sunday Night Noms

2 perfect gluten and dairy free cupcakes. Brought to you by How Sweet It Is.

1 egg white

2 Tablespoons sugar

2 Tablespoons Grape Seed Oil

1 teaspoon vanilla

1/4 cup flour (I used Bob’s Red Mill GF mix)

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk (I used TJ’s coconut milk)

a nip (or two) of guar gum

Preheat oven to 350°. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and oil and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between 2 cupcake liners.

Bake at 350 for 15-20 minutes, or until cake is set (mine took exactly 19 minutes). Let cool completely, then frost as desired. I may have skipped part of this step and ate my cupcake while it was still warm. So good.

Mild Veggie Curry

A couple of evenings ago, I walked into the kitchen at 6:30 without a single idea for what to make for dinner. All the meat was frozen, I was tired from my long day of kid wrangling, and the sink was full of dirty dishes. I was in no position to cook anything, much less prepare an evening meal for my family. What I wanted to do was fill up a bowl with cereal and call it good. But, it’s been cold here for the last few days and I figured we all needed something a little more substantial to keep us going so this is what I came up with:

1 16 oz bag frozen veggies (I used the broccoli/cauliflower/carrot mix from Stop & Shop)
2 15 oz cans chickpeas (rinsed and drained)
1 15 oz can tomato sauce
~ 1/2 cup tomato juice
~ 1/2 cup coconut milk
1/2 tsp garlic powder
1/4 tsp onion powder
1 Tbsp curry powder
white rice

Mix all of this together in a pan over medium high heat and bring up to a nice bubbling simmer. Cover and reduce heat to low, and let it cook while you make your rice (about 10 minutes or so).

This was on the table before 7 o’clock and, oh my goodness, was it delicious. Ezra ate 2 big servings and Isaac (who is often usually a picky eater) ate most of what I put on his plate. (A small victory, but a victory nonetheless. It’s the little things, really.)

Happy nomming!

Unboxing the KitchenAid

Today I cleared some counter space (always a premium at our house) and unpacked my new mixer. This is the one I got:

And this is what it looked like when I opened the box:

Then I took everything out and set it on my newly cleared counter:

And later, once we had eaten and cleaned up dinner, Ezra and I made cookies.

OMG, are they good.

OM NOM NOM NOM!

Confetti Rice*: A recipe

1 lb ground beast (tonight we used turkey sausages, squeezed from their casings and crumbled)
some chopped onion (tonight it was only 1/4 of an onion)
some chopped carrot (I had a couple of handfuls of shredded carrots)
some chopped celery (2 or 3 ribs, whatever you like)
some chopped rainbow chard (I had about 1 bunch)
a bit of oil (whatever looks right)
spices/herbs (your choice! Tonight I used garlic powder, dried oregano, and a teeny bit of chipotle powder)
cooked rice (white or brown, whatever you like!)

1. Start cooking your rice (if you don’t already have some leftover in the fridge)
2. Brown the meat (with a little oil if necessary) and set aside
4. saute the onion/carrot/celery in oil with some salt,
5. when the vegetables are softened and the onion is translucent, add in your spices and herbs
6. add the chard and cook until wilted
7. stir in the cooked rice
8. nom

*one could also call this “dirty” rice, but a certain someone (Ezra) was quite put off by that name so we changed it.

Tomorrow: Hopefully the last Sweater Deathmatch post!

Banana Bread, Gluten Free

I made the most amazing banana bread today, born of this recipe from Gluten Free Girl. Mine had a basic flour blend (using the proportions she lists on that very recipe). I threw in a little almond flour for good measure and used about 5 of the frozen bananas (thawed) that I have had hanging out in my freezer for who knows how long and I used both brown sugar and white sugar. I literally dumped (well, scaled) everything into a bowl and hit it with my mixer before pouring it into a loaf pan. (One of the great things about gluten-free cooking is that you don’t have to worry about over mixing!) Then I popped it into a 350° oven until the internal temperature of the bread was about 210° (you can use the toothpick method though). In the future, I might use a little more flour to compensate for the extra liquid from the bananas, but really? It wouldn’t need much.

om nom nom!

It’s Pi Day! It’s Pi Day! Gotta Get Down On Pi Daaaaaay!

(If you aren’t in on the reference in the title, here it is. But I highly recommend you avoid clicking on that link. It’s the worse song in the world and it will get stuck in your head forever and you will hate me. I mean it. Don’t do it. Just don’t.)

(curried chicken pot pie and cherry pie)

Happy Pi Day everyone! (That’s not a terrible song, you can click on that link. Really, it’s okay. I promise.)

Yogurt Fail

I tried to make coconut milk yogurt overnight last night. I used this recipe from the Crockpot Lady but when I woke up this morning, the yogurt hadn’t even thickened up. It was more like Kefir. Which is okay, I guess, but I really wanted yogurt. So I did a little googling and found one website that said I could just turn the heat back on for, like, half an hour, add some gelatin and it would be fine. Um. No. No it was not fine. It stayed too hot for too long and my yogurt broke. I don’t even know what happened to the gelatin. Now it’s an inedible mess.

Which is too bad because it smells awesome.