Category Archives: Grains & Legumes

Gluten Free-zer Friday – Basic Beans

Today is the last day of Spring Break for the kiddos and Daddy is off from work today, too!  Gluten Free-zer Friday’s recipe will be up later today after I am back from playing with the family.  The science museum is calling out to us…  If you have a link to add before I get back, pop it in the comments and I will add it when I return.  

 

See you later!

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Participating in Gluten Free-zer Friday

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

**Edit:  Here’s the Gluten Free-zer Friday recipe!

This is what I do to cook up beans for in the freezer.  Yes, I know you can just open a can, but I like to presoak them and they are super cheep this way.  I find that dried organic beans I cook up myself are about 60% cheaper than opening a can of conventional beans.  The texture is better, it’s super easy to do and I can control what is in them.  Works for me!  You can season the beans as you like, however, I usually leave my beans plain so I can season depending on what I am cooking that night.  

 

Beans

 

6 cups of dried beans (I like to have a variety on hand)

6 tablespoons lemon juice or cider vinegar

 

Rinse beans and pick out any yucky beans or gavel.  Put beans into the crock of a 6 quart crock, cover with warm water about 2 inches above beans and stir in lemon juice or vinegar.   Allow beans to soak for 12 to 24 hours.  

Drain and rinse beans and return to crock.  Cover with water plus a couple of inches.  Cover and cook on low for 6-10 hours (this depends on the bean you are cooking) or until the beans are cooked through and tender (NOT mushy).  Drain beans and allow to cool.  

 

To freeze:  After the beans cool, I package the beans into 3 cup amounts in freezer bags.  3 cups will equal the same amount as 2 cans of beans, which is how many I usually use in my cooking.  Remove as much air as possible from the bags, label the bag and freeze.  

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal

Overnight Pumpkin Pie Oatmeal

I think you could do this in a small slow cooker overnight on a WARM (not high or even low) setting, so there is no burning, but I have not tried that.  This works well for my kiddos because I get up before everyone else and start the crock.  The overnight soaking helps to really speed up the cooking time.  By the time my big boy eats, it’s ready.  I turn it to warm and by the time my girls are ready to eat it is still warm and not like glue.  If I try to make oatmeal on the stove in one large batch so I don’t have to make breakfast twice, whoever eats second gets cold glue for breakfast – blah!  If you don’t want to tie up your crock, after the overnight soaking, you can cook on the stove until done.  You can also just scoop out the amount you need and just cook that if you have family members who eat at different times, like we do during the week.

 

Head over to Sandra’s for Slow Cooking Thursday and see what is in everyone else’s crock!

 

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Pumpkin Pie Oatmeal

 

2 cups GF certified oats

1 can (15 ounce) pumpkin puree

2 cups almond milk or substitute of choice

2 cups water (or 2 more cups of the almond milk)

1/4 cup maple syrup

2 teaspoons lemon juice

1/2 tablespoon GF vanilla

3/4 teaspoon pumpkin pie spice

1/4 teaspoon salt

 

Put everything into a 4 quart slow cooker before bed.  Stir well.  Cover.  

 

In the morning, stir the contents of the crock.  Cover.  (My 4 quart is dead, so I am trying to remember the time, so this part may be different)  Cook on high for 45 min to 1 hour.  Check if cooked through.  (It usually is for us, I think)  Stir.  Serve and top with a little additional almond milk and toasted pecans and coconut if desired.

Freezer Food Friday – Moroccan Chicken Tagine and Apricot Quinoa Pilaf

 

I am joining in on Freezer Food Friday hosted by MJ Puzzle Mom.  Head on over and check out some great freezer tips and recipes, all made for the freezer!  

 

Freezer Food Friday – Gluten Free Edition!

 

MJ Puzzle Mom has graciously allowed me to host a Gluten Free Edition of Freezer Food Friday!  Woo!  So all you gluten free or gluten/dairy free cooks, if you have recipe (muffin, soup, stew, casserole, side dish, desert, etc.) that you know freezes well, please post it on your site, leave a comment below with the link.  Make sure to stop my MJ’s site and add yourself to her link there.  I am starting this so that the gluten free recipes will be easy to find for us all.  I would love to eventually have a nice round-up of tried and true recipes we can all use to fill up our freezers.  So, join in on the fun!

*        *        *        *        *

I make this for dinner often, sometimes with regular quinoa and sometimes with red quinoa.  The photo is showing red quinoa.  They are both quite tasty, but if you have family members who are a little suspicious of new things, make the regular quinoa which is slightly less crunchy.  My husband requests this as a meal I can freeze up that he can take to work.  When I freeze this for his meals, I make the meal, place the quinoa pilaf on one side of the container, put a handful of fresh spinach on the other side, topping the spinach with the tagine.  It sounds strange to put fresh spinach into the container to freeze, but it will be alright as the spinach is supposed to wilt into the tagine anyway, and it works just fine to do that in this application.  Allow the meals to cool completely, cover and freeze.  Be sure to mark your containers with the date you make the meal and with the contents.  Trust me, once frozen, everything in the freezer has the same appearance!  

Moroccan Chicken Tagine

Makes 4 servings

 

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, cut into 1” chunks

1 teaspoon each ground cinnamon, ground coriander, ground cumin, paprika, salt, and black pepper

 

1 medium onion, halved and thinly sliced (about ¾ cup)

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1 cup cherry tomatoes, halved

12 large pimento stuffed green olives, sliced

½ cup chicken broth 

 

fresh cilantro, snipped for garnish

 

In a large resealable plastic bag mix all of the seasonings.  Add the chicken to the bag, seal and toss chicken in the spices until well coated.  Heat two tablespoon olive oil in a large skillet over medium-high heat, add seasoned chicken and sauté until browned on all sides, about 5 minutes.

 

Add onion, cook 2 minutes, then stir in ginger and garlic and sauté for 1 minute more.  Add tomatoes, olives and broth, simmer about 5 minutes to blend flavors.

 

Serve with salad and apricot quinoa pilaf.

 

Apricot Quinoa Pilaf

 

1 cup apple juice

1 cup chicken broth

1 tablespoon olive oil

¼ cup dried apricots, coarsely chopped

1 cup quinoa, rinsed

 

toasted sliced almonds for garnish

 

Bring apple juice, broth, oil and apricots to a boil in a saucepan.  Stir in quinoa, simmer 12-15 minutes, cover and remove from heat.  Let stand 5 minutes, then fluff with a fork.  Garnish with almonds.

**Serve quinoa pilaf and tagine on a handful of fresh spinach leaves to complete your meal.

 

Moroccan Chicken Tagine & Apricot Quinoa Pilaf

Moroccan Chicken Tagine & Apricot Quinoa Pilaf

 

Comments from my old blog site:

Friday, October 10, 2008 – 07:17 PM
This looks yummy!  Thanks for sharing and playing along! 

MJ

Asian-Style Ribs and Stir-Fried Bok Choy

Asian-Style Ribs

Stir-Fried Bok Choy

Rice


Asian-Style Ribs


For 6 servings:

½ cup gluten and dairy free plum sauce

1 ½ Tbs. gluten and dairy free barbecue sauce

1/4 cup orange juice

1 ½ Tbs. vegetable oil

1 2 inch piece fresh ginger, freshly grated

3 cloves garlic, crushed

2 tsp. cumin

2 loinback pork ribs, cut into section (Loin Chops were on sale, so that is what I will use instead)

Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin.  Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator.  Preheat oven to 350°F.  Cover and bake for 1 hour, or until meat is tender.  Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

Note:  I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting.  About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops.  Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!

Basic Brown Rice

For 6 servings:

1-1/2 cups long grain brown rice, rinsed and drained

3-3/4 cups water

1-1/2 tsp. olive oil

Combine brown rice and water, oil and a dash of salt in heavy saucepan.  Bring to a boil over medium high heat.  Boil 5 minutes.  Lower heat as low as possible.  Cover pan tightly and let rice simmer 45 minutes without lifting lid. A fter 45 minutes, turn off the heat, and let stand covered 10 minutes.   Fluff with a fork and serve.


Stir-Fried Bok Choy

Slightly altered from The Wisdom of the Chinese Kitchen by Grace Young


For 6 servings:

1 lb. bok choy

2 Tbs. chicken stock

1 Tbs. gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)

1-1/2 tsp. gluten and dairy free, lower sodium soy sauce

1-1/2 tsp. cornstarch

1/2 tsp. sugar

1 Tbs. vegetable oil

2 slices fresh ginger root

1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

East Indian Spinach and Lentils

Above are two of my kids…I’m so proud.  (hee-hee!)

 

One of the great things I have found with blogging is that I can keep up with the other busy momma’s in my life and what is happening with them (see me groovy friend list on the left).   Another great thing is all the other blogs of people who I didn’t even  know, or live far from, but have formed a little community here on the web.   There are a bunch of us joining together with Laura for Menu Plan Monday.  It has been fun.  Lots of tasty recipes and ideas, and lots of people to meet and greet!  A couple of weeks ago  Bo Tai-tai posted her menu which had a yummy sounding lentil dish.  I asked for the recipe, then she was kind enough to share it with me and all of us on her blog.  She and I are a world apart, yet we can share recipes over the backyard fence of the web.  How cool is that?  You have all got the check out her site.  It is really interesting reading, with great photos too!  She just posted a great entry on how she organizes her vitamins, etc.  Great tip!

 

Here is the recipe.  We are having it tonight with a rice pilaf and crunchy salad.  For her original link, go here.  Thanks Bo Tai-tai!

 

**edit:  Okay, this was super tasty.  Lentil-boy loved it.  I did use a pinch of crushed chili peppers instead of the fresh hot chili pepper.  I also added 4 cups of water when I added the lentils and stirred in the chopped fresh spinach after the lentils and potatoes simmered until tender (about 35-45 min?).  I let the spinach wilt, then served.  

 

East Indian Spinach and Lentils

 

In a large saucepan, brown in 3T oil over medium-low heat:
1 large onion, chopped

Add and brown lightly:
4 cloves garlic, minced
2T ginger root, finely chopped

Stir in, being careful not to burn:
2t whole cumin seed
2t curry powder
2t salt
1 fresh hot chili pepper, seeded, chopped (I skip that)

Stir in, coating with spice mixture:
2c red lentils, rinsed (have used brown lentils)
5 large potatoes, peeled and slice (optional)
1 bunch spinach, chopped (may use frozen)
Bring to a boil. Reduce heat and simmer, partially covered, until lentils and potatoes are tender. Place in serving dish and sprinkle over top:
2T cilantro, chopped

Serve with hot rice, tomato and cucumber slices.

This recipe is from Extending the Table . . .A World Community Cookbook

East Indian Spinach and Lentils

Wednesday, May 16, 2007

1 Comment $manage-tooltip$


Thursday, May 17, 2007 – 08:44 AM
Yum, this is right up my alley, and I have most of the stuff on hand too! 

I miss you and your lovelies…..i need a squeeze

Menu plan Monday?

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

For the rest of the week:

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)