Category Archives: Veggies

Gluten Free-zer Friday – Roasted Tomatoes

Head over to MJ’s for Freezer Food Friday.  Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on 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.

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My dad brought me 7 pints of tiny grape tomatoes.  Yes, it is May in Minnesota and as such, not such a seasonal thing (we just got our tomato plants in the ground here!), BUT I can’t let anything go to waste!  This is a great “recipe” for when you are overrun with tomatoes later on in the season.  The slow roasting process (which partly dries and caramelizes the sugars in the tomatoes) really intensifies the flavors of the tomatoes and can turn even supermarket ‘maters into little balls of heaven.

As I have yet to come across a home canning safe recipe for roasted tomatoes such as these (or has a processing time for less than and 90 minutes?!?  Sheesh!), so I freeze them.  If the tomatoes I am roasting are cherry tomatoes (over 1″ around) or very small romas, I cut them in half, placing them cut side up on the pan after tossing with olive oil and pepper.

These are amazing with eggs, on pizza, on toasted gluten free French bread, chopped on baked potatoes, with broiled fish or chicken, tossed with gluten free pasta, etc., etc.  Roasting tomatoes is hardly a new thing, but this is how I do it…

Slow Roasted Caramelized Tomatoes

Grape, cherry or very small roma tomatoes, washed and stems removed

Bulbs of garlic (1/2 bulb per pan of tomatoes)

olive oil (1-2 Tablespoon per pan)

fresh cracked pepper

Fresh herbs to toss with the tomatoes at the end of cooking time

Preheat oven to 425.  Line rimmed baking pan with parchment paper.  I needed 2 half-sheet pans for 7 pints of grape tomatoes.  Set aside.

If tomatoes are cherry or small romas larger that 1″ around, slice in half lengthwise.  Put tomatoes in a bowl and drizzle with 1 to 2 Tablespoons olive oil.  Toss tomatoes in the oil until coated and shiny.  You just need enough oil to give them a nice sheen.  Place tomatoes on your parchment lined baking sheet(s).  Break your garlic bulb apart, leaving the cloves unpeeled.  Place cloves from 1/2 of a garlic bulb on each baking sheet, mixing in with the tomatoes.  Be sure tomatoes are in a single layer.  If your tomatoes are cut in half, set them so the cut side is up.  Season with pepper.

Put in 425 degree oven.  Roast for 15 minutes.  Lower oven heat to 225 degrees.  Rotate the baking pan.  Allow to slow roast at lower temperature for 2 1/2 to 3 hours until dry and shriveled up, but still retaining some chewy-softness.  (Like sun dried tomatoes.)  After garlic is cool enough to handle, squeeze out the roasted garlic and mix with the tomatoes.  You can now add fresh minced herbs, if you wish.

Use right away or allow to cool on the pan.

To Freeze: After tomatoes cool and garlic has been squeezed from peels, place baking sheet into freezer.  Allow tomatoes to freeze.  Pack tomatoes and garlic into small freezer bags or containers, removing as much air as possible, labeling and freeze.  Freezing this way allows a “loose pack” of the tomatoes, so that you can remove as many as needed without thawing the entire container of tomatoes.

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  – altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

Gluten Free-zer Friday – Roasted Veggie Stock

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.


Be sure to come back next week when the February 2010 gluten and dairy free adapted dinner recipes from Once a Month Mom are posted.  OAM Mom says the adapted recipes count for the Once a Month Mom Cook Off.  I am so excited!  See you then!!

Roasted Veggie Stock (makes about 4 quarts)

2-3 large onions, peeled and quartered (skins washed and set aside)

4 carrots, washed and cut into 3″ lengths (tops washed and set aside)

2 medium parsnips, washed and cut into 3″ lengths – optional

1/2 pound mushrooms, cleaned and trimmed

4 tomatoes, cored – optional

5 -6 cloves garlic

1/4 cup olive oil

salt and pepper, to taste

Preheat oven to 400 degrees.  Toss above ingredients with olive oil and season with salt and pepper.  Place veggies on a large roasting pan.  Put pan in oven and roast veggies, stirring occasionally, until vegetables are lightly browned and starting to caramelize, about 40 minutes.

Transfer vegetables to a large stock pot.  Add 2 cups of hot water and 1 1/2 Tablespoons white wine or cider vinegar to the roasting pan.  Scrape up browned bits from the bottom of the roasting pan and pour water into stock pot.  To the stock pot add:

14 more cups water

3/4 up cleaned fresh parsley leaves and stems (or 10-12 parsley stems)

3 teaspoons fresh thyme (or 6-8 thyme sprigs)

2 bay leaves

16 peppercorns

Bring to a boil over high heat.  Reduce heat to a low simmer, simmering until veggies are very soft, about 45 minutes.

Turn off heat.  Strain stock through a fine meshed sieve into a large heat resistant container.  Allow to cool.

To freeze: After stock is cooled, you can package in amounts your family uses stock.  I like to package 4 cup and 2 cup amounts in quart sized freezer bags.  You can also freeze stock in ice cube trays.  When frozen, place cubes into a larger zip-seal freezer bag, remove as much air as possible and seal.  Stock cube are handy when you only need a few tablespoons of liquid in a recipe, but would prefer something more flavorful than water.

To serve:  Thaw.  Use stock as directed in your recipe.

Slow Cooking Thursday – Burgundy Mushroom Stew

Head over to Sandra’s for Cooking Thursday.  The pork sandwiches she posted last week were a HUGE hit with my family on game day.  Mmmm….  Thanks, Sandra!

Today’s recipe is a hold over from our vegan days.  This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by.  I have brought it over to new mom’s and for friends who simply needed a little soupy love.  Be sure they love mushrooms first, though!  You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).

This makes a BIG pot of stew.  Leftovers freeze well, or you could cut the recipe in half.

Burgundy Mushroom Stew

4 Tablespoons olive oil, divided

3-4 pounds button mushrooms, cleaned and quarted

2 large onions, chopped

6 cloves garlic, minced

6 medium carrots, chopped

6 stalks celery, chopped

2 red sweet peppers, seeded and chopped

8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)

1 1/2 cups red wine or more stock

6 large potatoes, chopped

6 Tablespoons corn starch

6 Tablespoons tomato paste

4 teaspoons dried thyme

1/2 teaspoon dried marjoram

1 1/2- 2 teaspoons salt (This depends on the stock you use.  It is what I use when I use the stock below.  DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)

fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)

Heat 3 tablespoons olive oil in skillet over medium-high heat.  Add mushrooms.  Saute quickly until golden.  Put mushrooms in slow cooker.  Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize.  Add onions to slow cooker.

Whisk corn starch into 1 cup of the stock.  Pour in slow cooker.  Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker.  Stir ingredients.  Cover with lid.  Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.

Slow Cooking Thursday – Eggplant Caponata

Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!

This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer.  Mmmm…  This next summer I think I will see how it does in the pressure canner.

Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.

Eggplant Caponata

8 plum tomatoes (such as Roma), peeled, seeded and chopped

4 small eggplant (12 oz each), cut into 1/2″ pieces

2 medium zucchini, cut into 1/2″ pieces

2 medium yellow summer squash, cut into 1/2″ pieces

4 stalks celery, chopped

2 large sweet onions, peeled, chopped

2 cups tomato puree

1/2 cup red wine vinegar

1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)

2 Tablespoons dried basil

1 1/2 cups chopped green olives

1/4 cup capers, rinsed

Mix all ingredients except olives and capers in slow cooker.  Cover and cook on high for 4 1/2 hours or on low for 7 hours.

Remove lid, stir and check liquid.  If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour.  Stir in olives and capers.  Can serve warn, room temp or chilled.

Slow Cooker Thursday – Squash, Chickpea & Lentil Stew

It’s been forever since I joined in on Slow Cooker Thursday.  I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post.  Well, that and TIME to post seems to be a premium for me these days!  We’ll have to see if I can get that turned around a bit…  Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house.  When do you use yours?

slowcooking

Head over to Sandra’s for Slow Cooking Thursday and join in the fun!  This is a hold over from our vegan days (I only used roasted veggie stock for it then).  If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time.  If you are adding kale or tougher greens, allow to cook with everything from the beginning.  How much?  Just toss in a couple of handfuls until it looks good to you!

 

This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season.  I like to freeze this in individual containers for lunches.

 

Slow Cooker Squash, Chickpea & Lentil Stew

Serves 12-18

8 cups gluten free chicken, turkey or vegetable broth

2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes

2 (15 ounce) cans chickpeas, drained and rinsed

6 medium carrots, sliced 1/2″ thick diagonally

2 large onions, chopped (about 2 cups)

2 cups dry green or red lentils, picked over, rinsed and drained

1/4 cup tomato paste or pumpkin puree (NOT pie filling)

2 Tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground turmeric

 

For garnish/to serve:

1/2 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

2  limes, each cut into wedges

 

In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric.  Mix well.  Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours.  Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.

Gluten Free-zer Friday – Succotash

Head over to MJ’s for Freezer Food Friday.  She has a Marinara sauce today that is naturally gluten and dairy free!  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

 

I am finally, slowly (oh, so painstakingly slowly) but surely getting a bit caught up on my work and life (oof!).  That means I should get the grocery list and instructions for last week’s freezer post up this weekend.  Yay!  Next week watch for part one of Once a Month Mom’s November Menu.

freezer-food-friday

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To Join in on 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.


This is a bright colorful side to pop out of the freezer.  It’s a northerner’s twist on it (no hominy or bacon, etc., sorry!).  You can also use this as an easy, colorful, made ahead side for Thanksgiving.

This is a TRIPLE batch (each batch makes about 8 servings for us).  I mix it up an put into 3 freezer bags for when I need it.  If you would like to use fresh corn and fresh shelled, baby lima beans from your garden, then cook them a bit after adding until cooked through.

 

Succotash

1/4 cup oil (I use olive)

3 cups diced onions

9 cups chopped carrots

1 1/2 cups diced red sweet pepper

1 1/2 cups gluten free chicken or veggie broth

6 cups frozen corn (30 ounce bag)

6 cups frozen baby lima beans (30 ounce bag)

salt and pepper to taste

 

In a large sauce pan, heat oil over medium heat.  Add onions and saute until translucent.  Add carrots and broth.  Increase heat and bring broth to a boil.  Add peppers, cover and reduce heat to simmer.  Simmer carrots until tender.  Uncover pan and increase heat.  Add corn and lima beans.  Simmer until liquid has reduced.  Season with salt and pepper.

 

To freeze: Allow to cool.  Divide into 3 freezer bags, remove as much air as possible, seal and label.

 

To serve: Thaw.  Put in a sauce pan and heat until heated through.