GF...CF...WTF??

Banana Cranberry Muffins

2011-10-15T15:00:00.001-04:00

It's been a while since I've posted. It's not that I haven't been baking; actually, I've been on a huge muffin-production kick lately, much to the Fast One's joy. It's just that I tend to rely so heavily on the already-excellent recipes by pros like the Gluten Free Girl and the Gluten Free Goddess that I don't feel I have much to add, even when I do riff a bit on the originals.
I have been loving the muffins though.

First I flipped for Shauna's recipe - template, really - for whole grain gluten-free muffins. It's terrific, and allows for a million variations. It's also gum-free, so it'd be a perfect starting recipe for the newly gf. I usually use 250g of some combination of teff, sorghum, millet and/or almond flour and 100g of starch (tapioca, arrowroot and/or sweet rice). Using her simple guidelines, though, you can create a whole-grain blend that works with what you have on hand.

In place of buttermilk, I use coconut milk with a bit of acid - a tablespoon or so of lemon juice or mild vinegar - to total 300g. This works spendidly to produce a moist and tender muffin. (I tried it with rice milk once, and it worked, but not as well.).

The first several batches were blueberry walnut, of course, since we'd splurged on the TEN POUND BOX of organic blueberries offered by our CSA every year. I also made a batch with a whole lemon's juice (as part of the coconut milk mixture) and zest, with blueberries and cashews - incredibly decadent.

But then summer gave way to Fall, which sparked an inexplicable craving to bake with pumpkin (looking around the blogosphere, this seems to be a common affliction...).

Enter Karina's Gluten-Free Pumpkin Muffins.

Oh, yeah, and there had to be cranberries. I can't tell you why, but with the chill of that first brisk Fall evening came the conviction that I needed pumpkin and cranberries, post-haste.

I initially didn't modify the recipe other than adding halved cranberries, but I did have to convert it to weighed measure. I just love baking by weight, and the idea of facing that army of measuring cups again gives me the heebie-jeebies. Today though, I saw a post by Kim at Affairs of Living for banana cranberry muffins. I happened to have bananas and cranberries waiting to be used... I opted to adapt Karina's pumpkin muffin recipe to be made with banana - heck, I'd already done the math to convert everything to grams! And because I'm not terribly wise, I also made the decision to try skipping the xanthan gum, adding some psyllium in its place (an ingredient I've never used before).

Well, it worked! So I thought I'd share my banana version, but if you're a weight-baker like me, you can easily convert these back to pumpkin - just see the asterisked note at the bottom.

Banana Cranberry Muffins

Adapted from Karina's Pumpkin Muffins

Approx. 18 muffins

Whisk together:
146 g sorghum flour*
37 g coconut flour
56 g almond flour
60 g tapioca or arrowroot starch
1.5 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt (or .5 tsp table salt)
1 tsp cinnamon
1 tsp ground ginger
dash nutmeg

Add in:
250 g brown sugar or palm sugar*
71 g oil (I use grapeseed & coconut)
2 eggs (or egg replacer)
1 Tbsp vanilla
245 g mashed banana (2-3)*
2 tsp Psyllium husk powder (ground flax or chia should work also)

Then add:
70 g coconut milk mixed with 1/2 tsp lemon juice (or vinegar)
(add up to 35g more as needed)

Scant 1 cup fresh cranberries, halved (you may want to shake the cut berries in a colander to remove some of the seeds, which can be bitter)
1/2 cup chopped walnuts

Preheat oven to 350 F. Whisk dry ingredients, then add remaining ingredients as indicated. Fill paper-lined muffin cups to the top of the paper. Sprinkle with extra walnuts and/or granulated sugar if desired. Bake 22-25 minutes for regular-sized muffins, less for minis.

(*For pumpkin muffins, use 136g sorghum, 290g sugar and 246g pumpkin puree)

These freeze beautifully - I take one or two of them, wrap in a layer of Press & Seal, then overwrap pairs of them in foil. When I get to work, I unwrap the foil and use it to cover the toaster oven rack so i can warm them. Great way to start the workday!

Orange Carrot Muffins with Almond Flour

2010-12-18T11:41:00.002-05:00

I don't have many muffin recipes; I have one. I'm sure there are many other fine muffins out there, deserving of my attention, but when it muffin-making time comes around, I can imagine none better than this recipe. The others will have to wait.

It's not mine. It's found here: http://celiac-disease.com/gluten-free-orange-carrot-muffins-recipe/ But it's such a great recipe, beloved of gluten avoiders and eaters alike, that I want to share it here. The fresh citrus zest brings such a bright flavor. They're sweet and gobble-able (I've considered frosting them & calling them carrot cake) but also low-guilt, because the carrots, almond flour & walnuts add protein & lots of nutrients. They're also a great way to use up some winter squash if you sub butternut for carrots.

I follow the recipe pretty faithfully - unusual for me - with a few exceptions/variations:

1. Disregard the stated 50-60 minute baking time! That's probably for a loaf, not muffins. Muffins are done in 22-25 minutes.

2. I've no idea what "mixed spice" is, but pumpkin pie spice works beautifully. Failing that, I'm sure you could sub ginger or more cinnamon.

3. Carrots can be switched out in favor of peeled, grated butternut squash (seeds discarded). Also, I've used up to 250g of carrots/squash, so you don't need to be super-precise with the quantity.

4. Use any citrus zest you happen to have - I've used lemon or lime when I didn't have an orange on hand.

5. Turbinado sugar or coconut palm sugar work fine in place of demerara. The muffins are a bit sweet, so you can cut it down a bit - I used 190g last time, and I'll try 180g next.

6. If you're on the fence about raisins (aka "sultanas") in baked goods, I'd say give it a shot. I like them only in moderation, and 60g is just about the perfect quantity. Or, 70g of mixed raisins and dried cranberries = yum. You can go generous on the walnuts - they're good for you :)

7. I don't like using plain rice flour, so I substitute something healthier - brown rice, sorghum, teff - depending on my mood.

8. If you don't have almond flour, no problem. Just pulse some almonds, blanched or skin-on, in a food processor until they're a cornmeal texture. Just be sure to stop before you get to the almond-butter stage.

9. If you're a gluten-eater, leave the almond flour in, but substitute an equal weight of regular flour for the rice & tapioca; omit the xanthan gum.

Crusty GFCF artisan bread?

2010-05-02T20:39:00.004-04:00

Shauna aka the Gluten Free Girl posted a lovely recipe for a gluten-free artisan boule bread - the recipe happens to be dairy free as well - which I've been meaning to try it out. I can count on one hand the number of times I've made from-scratch yeast bread, and I didn't have one of the main ingredients on hand, but I STILL didn't manage to screw up this recipe. It's actually really simple, no-knead, and you could easily make this without a Kitchen-Aid. And the result? ohmylord.

http://glutenfreegirl.blogspot.com/2010/02/gluten-free-crusty-boule.html

Since I'd run out of brown rice flour, I substituted 1/2c millet, 1/2c teff, and 1/4c sweet rice This, according to my math, added up to the same weight as 1c brown rice flour, though higher in protein. If you're a by-weight baker, the weights I used were: 158g brown rice (or my subs); 102g sorghum, 180g tapioca. I also left by bread to rise and rest longer than called for. These changes weren't willful; just the way it worked out. My bread turned very dense and moist with very small bubbles, a great crunchy crust (not super-thick) and wonderful sourdough-like flavor. I can only imagine the results if I would've followed directions ;)

Hale & Hearty

2010-03-22T13:09:00.003-04:00

For fans of Hale & Hearty Soups, I emailed the company and got their latest gluten-free soup list with nutritional information, dated March 2010. The list also tags soups that are vegetarian, low-fat or dairy-free - which is one reason I adore H&H. The other, of course, is that their soups are so good!

I uploaded the file to my Google docs - view/download it here: http://goo.gl/wa88

Flourless Chocolate Cake/Cupcakes

2010-01-02T10:21:00.007-05:00

This rich, fudgy, amazing cake is so easy to make, I can whip it up on a weeknight. It's already gluten free and dairy free, but I wanted to try an egg-free version for vegan friends. The eggless version sunk in the middle, and that recipe could use some further tweaking, but it was delicious nonetheless, and the dent made a great holder for extra frosting :).

Chocolate Can o' Cake
(Gluten-free, dairy-free, soy-free, nut-free)

1 can (15 ounce) garbanzo or black beans, rinsed and drained

1 cup plus 2 Tbsp semisweet chocolate chips

3 eggs*
dash xanthan gum (optional - it's fine without, but a little crumblier)
1/2 cup plus 1 Tbsp white sugar
1 Tbsp cocoa powder
1/2 tsp vanilla extract
1/4 tsp salt

1 tsp instant coffee
1/3 tsp baking powder (i.e. a heaping 1/4 tsp)

*Vegan option: substitute 1 Tbsp Ener-G egg replacer whisked into 1/4 cup cold coffee or water and 1/4 cup silken tofu.

1. Preheat oven to 350. Rinse and drain beans. Prepare your baking vessel - a greased & sprinkled (with GF flour or cocoa powder) cake pan or 10 cupcake liners

2. Place chocolate chips in microwave-safe bowl. Nuke on medium for 90 seconds, stir, then continue in 20-second intervals until melted.

3. Meanwhile, blitz beans, eggs (or replacer), and xanthan (if using) in food processor until smooth, scraping down the sides halfway through. Add remaining ingredients, except chocolate, and blend to mix. Finally, add chocolate and blitz, scraping down the sides once or twice to ensure everything is evenly mixed.

4. Pour promptly into your cake pan or cupcake liners - as the mixture sits, it will get thick & harder to spread. Bake time will depend on the size/shape of your pan - an 8" round will take 45 minutes or so, and cupcakes take 20-25 minutes. Check doneness with a toothpick inserted in the center.

5. Embellish with frosting, fruit, nuts, or simply dust with powdered sugar. Try not to eat the whole thing in one sitting.

Notes: Any of the flavoring ingredients (coffee, vanilla, cocoa) can be omitted if you don't have them on hand, but they really help to deepen the chocolate flavor. A teaspoon of cinnamon is also a welcome addition, for a warm, Mexican chocolate flavor - you can even add a touch of cayenne if you're feeling bold. Mix in walnuts or top with sliced almonds, if you wish.

Irish Cream for the dairy-free soul

2009-12-20T16:43:00.012-05:00

This gluten-free dairy-free thing isn't so bad. I eat pretty well, and most of the time, I don't miss a thing. There are a few creamy, glutenous delights, though, that every so often give me a moment's pause.

Bailey's Irish Cream is one of those things.

I'd found a recipe last year and made homemade "Bailey's", using heavy cream and sweetened condensed milk. I'd given some as gifts and had requests to make it again, but I can't make a recipe I can't taste. I also didn't want to make it with soy creamer - largely because I didn't think meat-and-potatoes folk would respond very enthusiastically to a gift of processed soy product, no matter how good it tasted.

Then, this fall, I fell in love with coconut milk. In custards, in pumpkin pie, it's a wonderful sub for cream or evaporated milk. For gift-giving purposes, coconut milk sounds a lot more enticing an ingredient than soy.

This recipe may get some tweaks down the line, but the first batch is tasting pretty awesome.

Coconut Milk Irish Cream
Vegan, gluten-free, casein-free, soy-free, yummy
Yield: Approx. 1 quart

13.5-fluid oz. can of coconut milk (not light)*
1 cup Almond Breeze, chocolate flavor
1 tsp instant coffee (or a shot of espresso)
1.5 tsp vanilla extract
dash almond extract (optional)
1/3 cup brown sugar (scant)
1/3 cup white sugar (scant)
1/4 tsp kosher salt (for table salt, use less)
1 cup whiskey

Whisk everything but whiskey in a large mixing bowl (or blender, if you prefer). Adjust flavor to taste, then add whiskey. (If you trust me implicitly, go ahead and mix it all at once, but after the first couple of whiskey-infused "samples", your judgment may become impaired.)

Tips:

*My coconut milk comes in 13.5 ounce cans. If you have a larger can, go ahead and use it without adjustments. Also, the creaminess of coconut milk varies from brand to brand. The Chaokoh I bought at an Asian market (under $1 a can!) and Whole Foods brands are both pretty rich. Avoid "light" coconut milks, which are simply watered down. If you want extra decadent Irish Cream, you can open a second can of coconut milk without shaking it first, and skim off some of the coconut cream that has risen from the top.

*It may seem strange to use chocolate milk, but yes, chocolate is a traditional ingredient. You can substitute another brand, or make your own with dairy-free chocolate syrup and the milk of your choice.

*The mixture may taste strong at first, but let it mellow in the fridge for at least a day before you make any drastic adjustments. It should smooth out with time, and very possibly improve - the dairy version is said to be even better after a month, and I see no reason why coconut milk would make that any different.

Seems like some things shouldn't be dairy-free...

2009-09-19T12:53:00.003-04:00

I couldn't resist picking up some gluten-free, vegan "bleu cheese" I spotted at Fairway. Blue cheese is something I thought I'd never again be within ten feet of. Once home, I just had to steal a taste - the texture is more like very firm tofu, but the flavor is not entirely unbluecheeselike. I wasn't expecting miracles, after all. This definitely has potential.

Will report back when I can answer the all-important question: How does it taste with BACON?

Sunergia Soyfoods site

Blueberry Cheesecake Smoothie

2009-09-19T12:36:00.007-04:00

We interrupt this foodgasm to bring you this special report:

Cashews are my new best friends.

I'd read about various ways of using cashews to sub for dairy - cashew cream, cashew "cheese", but I was a little skeptical. There's just a bit of "What the??" factor to the idea of making cheese from ... nuts. Maybe something for crazy hardcore vegan people, but me?

Then The Fast One bought some trail mix with raw cashews in it. I had to admit, those things were pretty creamy, all right. A bag of the curvy fellas soon found its way into my shopping cart.

Then, this morning, hours of procrastination kinda ruled out pancakes for breakfast. Inspiration hit. I had no inkling how awesome the results would be. Simple ingredients, no added sugar, full of nutrients, and omg delish. WIN!

Blueberry Cheesecake Smoothie
Blender
1/3 cup raw cashews
1/2 cup orange juice
1/2 cup frozen blueberries
dash salt
fresh lemon zest
1 T. ground flax (optional)

Cashews. OJ. Blend. Salt. Blueberries. Zest. Blend.

The flax was added for nutritional purposes only. It made the texture grainy, but I think it's a fair trade-off. Salt is key; if you're not getting cheesecakey goodness, you probably need more.

This could be made with more OJ for a more drinkable consistency, or less for a more sorbet-like dessert. I made mine somewhere in the middle.

Also available in Cherry Lime Cheesecake

Now, imagine how good the results could've been if I'd at ALL known what I was doing? Certainly, further research into the wonders of the cashew is on my to-do list. Could I really enjoy a pasta cream sauce again???

One good turn deserves another

2009-08-30T12:31:00.008-04:00

The man of the house made a Thai-inspired tofu-eggplant soup, finished with fresh lime and serrano peppers, that just knocked our socks off. Deliciousness like that really gets the creative juices flowing. I patted my happy tummy and decided there would be dessert.

I wanted to keep with his Thai-ish theme, so there would have to be ginger involved. Coconut, sure. Maybe even a little heat.

How does this sound? Coconut-milk ice cream topped with toasted pecans in a simple syrup infused with ginger, cinnamon, and just a wee sliver of serrano pepper. Sure, you can skip the pepper if you want, but the hint of heat definitely made the dish more interesting.

My quantities are guesses, as of course I don't actually measure, but they're there to give you an idea of the proportions.

Thai-spiced Pecan Topping
Serves 2; Prep time ~15 minutes
1/3 c. turbinado sugar (or use a blend of white & brown sugars)
1/3 c. water
6-10 thin slices of ginger root
1/4 tsp ground cinnamon (or a cinnamon stick)
dash ground galangal (optional; I happened to have some, so why not?)
wee dash of cayenne or a few red pepper flakes, to taste
1/8 to 1/4 tsp salt
1/3 c. pecans, almonds, or other nutty goodness, broken into large pieces
splash of milk/soymilk/etc.

Heat the sugar and water in a small saucepan, stirring until the sugar dissolves. Add ginger, spices and salt. Simmer on low to thicken.

Meanwhile, in a small skillet, toast the almonds on medium heat until fragrant, tossing occasionally and taking care not to burn them.

When the syrup has gotten, well, syrupy, stir in a splash of milk. Pull out the ginger pieces and anything else you've got floating in there. Taste & adjust the seasoning if necessary; don't be afraid to add salt, as a hint of saltiness will complement the ice cream's sweetness nicely.

Cool to lukewarm or room temp (I dunked the saucepan in a pan of cold water to speed the process) and spoon a base layer of topping into your serving bowl. Add a scoop of coconut, vanilla, or your favorite variety of frozen dessert, and top with more caramelly goodness. Serve immediately to your favorite resident chef.

Pancakes P.S.

2009-08-19T11:48:00.004-04:00

Immediately after inventing my pancake recipe, I found our pancake mix. OF course. And yet, I've still opted to make scratch pancakes. It's easy; they're tasty; why not?

The last time, I omitted the cranberries & pecans. Instead, before I gathered my other ingredients, I tossed the last of the frozen cherries and some frozen passionfruit puree* with a dash of water and a couple Tbsp of sugar, and let that simmer slowly in a small saucepan while I finished the pancakes. I threw in a bit of the nutmeg and citrus zest that I'd grated for the batter. By the time the pancakes were cooking, the fruit was thick and syrupy. I added a generous amount of maple syrup et voila! An absolutely amazing fruit compote transformed my ordinary pancakes into an exotic treat - with hardly any effort.

*Frozen tropical fruit purees or "pulps" can be found in most supermarkets with a Latino section - Goya is one brand. They come in flat rectangular bricks - you simply break off a chunk for your recipe or smoothie, and pop the rest back in the freezer for next time. They're a super convenient and cheap way to use exotic fruits - mango, papaya, tamarind (I use a microplane to shave some into Thai dishes), coconut, and of course passionfruit (maracuya or parcha in Spanish). Passionfruit margaritas, anyone?

Pancakes in the Face of Adversity

2009-08-02T21:44:00.007-04:00

"Pancakes sound like a great idea," he agrees.

A quick rifling through the pantry and fridge reveals no pancake mix. Yes, I know, pancakes aren't that hard to make, but I'm still a little shy around GF flours, and, well, semi-lazy. Today, apparently would be the day of reckoning: scratch pancakes it would be.

Next step - survey a couple recipes on the internet and pick one or two as a jumping-off point. Of course, finding one that uses ingredients I have on hand would be key.

First recipe: buttermilk, butter, and artificial sweetener - gak! Second recipe: considerably more promising, except that I don't have half of the ingredients.

Then the FIOS guy announces our internet will be down for a bit. Fiance hints that he's really kinda hungry. There will be no more recipes.

One recipe, half the ingredients. So, giving credit where it's due, the original recipe is here. But I kinda mangled it. Deliciously.

Tasty Orange Cranberry Pecan Pancakes
2 eggs
1/2 c orange juice minus a Tbsp
Scant 2Tbsp oil + Tbsp yogurt, or 2Tbsp melted butter
dash xanthan gum (optional)
1/2 c high-protein flour (I used about 1/4c garbanzo, 1/8 soy, 1/8 brown rice)
1/4 c tapioca flour
1/4 c + 2 Tbsp starch (I used sweet potato; use what you have)
1/2 tsp cinnamon (or a dash more)
dash ground nutmeg (fresh if you can)
1 tsp baking powder
1 tsp kosher salt (1/2 tsp if using table salt)
fresh citrus zest (optional)
1/4 c dried cranberries
1/4 c pecans or walnuts

Beat together eggs, juice, oil, yogurt and xanthan.
In a separate bowl, mix flours, starch, spices, baking powder & salt. Use a strainer (if you have a dedicated GF one) to sift dry ingredients into egg mixture. Stir in cranberries, nuts and zest.
Heat a large pan or griddle with enough vegetable oil to not quite coat the bottom (it should cover the whole surface after it heats up. When the oil is hot enough to lightly sizzle a test drop of water, scoop the batter 1/4 at a time. Add extra cranberries & nuts to any bare patches, if you wish. Flip when nicely golden brown.

I have omitted the xanthan gum without a problem - it was just a slightly thinner batter and, consequently, thinner pancakes. I've also subbed sorghum flour for the soy flour. Really, all you need is a 1/2 cup of high-protein flours - I take a 1/2 cup measure, dump in a little garbanzo, a little brown rice, a little soy, until it's topped up - you can use any blend that works for your pantry.

Serve with real maple syrup or honey. Mmm. If you don't devour them all, wrap them in plastic with waxed paper between and freeze to reheat on a lazy morning.

(I always forget to take pictures, especially when we devour them all...)

Ethiopian Chicken

2009-07-12T22:46:00.005-04:00

Wanted to do something different with chicken for dinner tonight. I love Ethiopian restaurants, so I wondered how close I could get in my own kitchen.

The answer? Not terribly.

While not quite what I expected, the result was delicious nonetheless. The chicken was fall-off-the-bone tender and infused with rich but delicate flavor. The infused oil was simply decadent. And of course, my version is naturally gluten-free, dairy-free, soy-free - you name it.

I started with this recipe and decided to take some liberties, including replacing the butter with olive oil. It took some time, but it wasn't terribly challenging. Once the oil is prepared and the onions are cooked, there's not much left to do besides letting it simmer and polishing off the wine. The measurements are approximate - this recipe has a lot of flexibility, so adjust the seasoning to your taste.

Ethiopian-ish Chicken
6 Chicken thighs, skins removed
1/2 lime
1 Tbsp salt
2-3 onions, chopped
1 tsp each fresh ginger and garlic (minced or microplaned)
1/4 tsp fresh black pepper
1/4-1/2 cup red wine
1/2 c. infused oil (see below)
water to cover
Handful of spinach
Fresh cilantro or basil (optional)

1. Skin, trim and rinse chicken. Soak in salted water with lime wedges.
2. Place onion in large dutch oven or stockpot, without fat. Cook on medium-low, stirring frequently, until onions are tender. (about 15 minutes)
3. Meanwhile, infuse oil in a saucepan on low heat.
4. When onions have given up much of their moisture, stir in ginger, garlic and pepper. Cook for a minute. Add wine and reduce a bit. Strain infused oil into pot, discarding seasonings.
5. Remove chicken from brine and add to onions. Top off with water to just cover. Cook 45 minutes, allowing liquid to reduce. Add chipped spinach 5 minutes before end of cook time.
6. Serve over millet pilaf or other starchy goodness, with plenty of sauce and chopped cilantro.

Infused oil:
The original recipe called for infusing clarified butter with ginger, garlic, "1 tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmuric."

For my version, I warmed light olive oil on the lowest burner, adding approximately those spices, a bit of fresh basil and oregano from the garden, some grated ginger, a smashed garlic clove, and a dash of cinnamon and hot chili powder (I'd use more next time). This recipe would adapt well to any variation of similar seasonings that you have on hand.

Millet (or quinoa) pilaf:
In a small saucepan, I toasted a few cumin seeds, a clove, and 3/4c millet with a dash of the infused oil until the millet started to turn golden brown and fragrant. Added 2c water and a hearty dash of salt, pepper, a bit of ginger, and a diced nectarine (dried apricot would be fine, or golden raisins). Simmer per the package directions and finish with fresh cilantro or basil.

Who needs fancy flours?

2009-06-19T10:14:00.003-04:00

I want to be home right now so I can try this recipe: http://allrecipes.com/Recipe/Garbanzo-Bean-Chocolate-Cake-Gluten-Free/Detail.aspx

EDIT: Definitely recommended!! This could not have been easier to make - while the chocolate melts in the microwave, the garbanzo & egg is blitzed in the food processor. Add sugar and baking powder (I added a dash of coffee and vanilla), then the melted chocolate. DONE.

The texture is moist and dense but still has some lightness to it. There is not a hint of beaniness. It may sound strange to use garbanzos in cake, but actually garbanzo flour is a common ingredient in gluten-free flour blends. This is just a hydrated version of the flour :).

Next time I'll kick up the flavor with a bit of salt, cocoa powder, and some cinnamon (maybe a tiny bit of cayenne for a Mexican chocolate spin). A handful of walnuts may be in order; fiance's suggestion of toasted sesame actually sounds appealing. I look forward to many, many iterations of this wonderfully simply cake.

Something old, something new

2009-06-13T21:45:00.000-04:00

What do you do when you have a day all to yourself? Why, grocery shopping of course! By the time I was done futzing around the house, it was too late for the Montclair farmer's market, but the Union Square Greenmarket's open till six!

Since my resident chef is away for the weekend, I exercised restraint in my ingredient purchases. I know me; I have a million recipe ideas, but I usually forget to get around to them. Ever.

Scores:

Organic chard, Middle Eastern cukes, stalks of garlic and shallot (I'm told you can use the greens, too), lemon verbena
Also, yellow onions, tomatoes, luscious strawberries (half of which are in my belly), and delfino cilantro. I needed cilantro, but I was excited to see the delfino cultivar - it's supposedly an easier variety to grow, and thus far I've utterly failed at growing regular cilantro. It'll be nice to see if the flavor stacks up.

After I couldn't justify and/or carry any more greenmarket purchases, I wandered in the direction of public transit. That took me past the BBQ festival at Madison Square Park (where I saw a man schlepping literally half a pig), and I soon realized I was near the Asian grocery on 32nd Street. I'd been meaning to case the joint for possible GF finds.

Scores:

Sweet potato starch, sweet rice flour, wasabi powder, loose green tea, nori wrappers, dried shitakes, and buckwheat/corn soba noodles (wheat-free). It was a challenge, since the packaging is English-optional, but fun nonetheless.

So, what does a lazy cook do when she arrives home at 8pm with gobs of exciting new ingredients? Rehash leftovers, of course!

Spicy Tilapia "Sushi" Rolls

From the kitchen: Leftover tilapia, mayo, lemon, sriracha
Veg from the market: Tomato, cucumber
And for the first time ever: Nori sheets, wasabi powder

Flake the tilapia with a fork. In a bowl, mix mayo, sriracha, lemon juice, a few grinds of pepper and a little wasabi; mix in tilapia pieces. Cut tomato and cucumber into matchsticks. Arrange tilapia & veg in an even line on nori sheet and roll. I used a little lemon juice to moisten and seal the edge. Slice. Devour.

Mind you, I've NEVER worked with nori before or attempted sushi, but I had this together in about 10 minutes. I wouldn't pretend to instruct anyone on the finer points of maki-making and defer to the myriad of advice you can find online. However, I hope maybe I can inspire you to actually try this sort of crazy idea, because if a n00b like me can do it, well, you know.

Leftovers FTW!

2009-06-13T12:34:00.002-04:00

Rice paper is a new food-crush of mine. Typically made from little more than rice flour, tapioca, and water, they're naturally gluten-free. I found mine at Whole Foods, but Asian markets will stock them, too. You can find rice paper handling instructions on YouTube - it's really not difficult.

They can be eaten cold, but today I decided to go for maximum caloric impact and try them crispy. They do tend to break and let oil in, though, so I ended up wrapping my rolls, seam-side down, in a second layer of paper.

Today's experiment began with a poorly-stocked fridge, other than a few leftover salads and last night's tilapia fillet. Of course, the filling options are legion - any tasty combination would work, as long as the textures are varied and it's got some crunch. A couple weeks ago, it was deli ham, snow peas, home-grown sprouts, tomato, eaten unfried as an afternoon snack.

Today's process:

1. Survey leftovers.
2. Heat the kettle & get the rice paper from the pantry.
3. Heat 1/2" oil in a cast iron skillet.
4. Dip 1 rice paper in plate of warm water till it just starts to soften.
5. Wrap tilapia bits, salad, and a drop of (optional) Sriracha hot sauce into a spring roll shape
6. Shallow-fry till crisp. Drain, cool.
7. Devour.

Here are more ideas for using rice paper from a gluten-free forum (tuna salad sandwiches??):

Spring rolls - bake em, freeze em

Lasagna, tuna sandwich, baklava??