Tuesday, April 28, 2015

Um...An Invention. :)

The other day I was not sure what I would fix. I had thawed some chorizo (mexican sausage). I couldn't fix it with scrambled eggs, because Mama is allergic to eggs. We didn't have enough tortillas to use those...so I'd have to fix a meal that wouldn't necessarily be Mexican with a Mexican meat! Here's what I came up with:
First, combine in a large bowl and stir together with fingers:
4 cups gluten free all-purpose flour:
   -1 cup white rice flour
   -1 cup brown rice flour
   -1/4 cup sorghum flour
   -1/4 cup potato starch
   -1/2 cup fine-ground cornmeal
   -1 cup cornstarch

3 tablespoons fine white sugar

approx. 2 tablespoons instant dry yeast (might be more, might be less, but 2 tablespoons are about right)

1 teaspoon iodized salt

1 tablespoon baking powder

1  teaspoon xanthan gum or guar gum

Form a well in the center of the flour, then pour into the hollow:
4 tablespoons applesauce

1/4-1/2 cup corn or extra virgin olive oil (start with the smallest amount first, then add a couple more tablespoons later if needed)

2 tablespoons egg-free mayonnaise (JOY brand, or Smart Balance, or other) 

approx. 1 cup very warm water (add more if needed)

Stir together gently with fingers, pushing flour from around the sides and covering liquid with it, then very gently kneading and stirring only with fingers until all is mixed. Make sure that dough is soft and pliable. Gather into a neat ball. Gluten free yeast dough will act fairly much like the wheat if it is made correctly.
On a large surface, sprinkle tapioca or corn starch over it. Then turn dough onto floured surface. Thoroughly dust a rolling pin with corn starch, also covering your hands with flour, then, sprinkling some corn starch over the dough ball and roll out to 1/2-inch thick.
Now, you will need about 2-3 pounds chorizo for this. Taking small chunks at a time, gently spread out a 1/4-inch thick layer of meat over the entirety of the dough, leaving a 1/4-inch space from the edge of the dough. Rubbing your hands in the flour that's sprinkled on the table, gently roll long edge of dough, treating it the same as a jelly roll.
When it is entirely rolled up, slice dough with a very sharp knife into 1/2-inch wide rounds. Then cut each round into quarters, then roll each quarter into balls. 
In a large, deep cast iron skillet, heat 2 cups corn oil. When oil is very hot, fry each batch of chorizo pastries until meat is done and pastry is deep golden. Serve as an appetizer, main dish or snack!
Sorry, I couldn't find any pictures that looked like my interesting pastry!

Chicken wrapped in Cabbage Leaves, a Slavic meal

First, take a package of five leg-thigh chicken pieces and boil these in water until they are half cooked.  Keep the broth on a medium hot simmer.
Wash and peel separate cabbage leaves from a head of cabbage.  (Try to keep the leaves whole.)  Simmer each leaf in the boiling chicken broth for about five minutes per batch, until they are half cooked.  (The shreds of cabbage leaves also must be cooked in the chicken broth.)  Separate the shredded cabbage leaves and the whole cabbage leaves.
Line the bottom of two 9x13" casserole dishes with the shredded cabbage leaves.  Place on top of the cabbage the chicken pieces.  Now you will sprinkle onto the top of these chicken pieces a heavy amount of red wine vinegar.
Here is how you prepare the sauce: Pour out about half of the chicken broth into a bowl.  The other half remains in the kettle.  Mix in a measuring cup about 1/4 or 1/3 cup of corn starch with 1 cup of water, for thickening.  Pour and whisk into the chicken broth to a smooth, creamy sauce.  If it is too thick, add more chicken broth.  Mix the sauce and add until it will be enough to generously cover the chicken pieces.  Add the following to the sauce: 2-3 Tablespoons of granulated garlic powder, 2-3 teaspoons Lowery's Season-All (I prefer the kind that says with cracked black pepper) and 1 Tablespoon red wine vinegar.  On the side, saute half a large onion with four cloves of garlic (chopped and minced).
Pour the sauce over the chicken.  Then sprinkle the sauteed onions and garlic over the top of them.  After this, shake some more red wine vinegar on top, and lightly sprinkle dry dill weed over the chicken pieces.  Lay the whole cabbage leaves on top of the chicken pieces, then spoon a light layer of sauce over the leaves.
Bake this for about 15 minutes on 400 degrees, then turn the oven down to 350 for 30 minutes.  Spoon sauce over the top of the casserole when it has been inside the oven for 30 minutes, so that it does not become dry.
You may serve this with either rice, bread or potatoes. A lovely side dish would be a salad of some kind.


Greek Cauliflower with Parmesan Salad

Wash and chop 1/4 of a head of cauliflower, into small flowerettes.  Slices thinly 1/4 of a red onion.  Slice half a can of black olives.  Chop into small squares one tomato. Chop a handful of fresh parsley or cilantro.  Mix all these together with olive oil and vinegar; then sprinkle liberally with Parmesan cheese.

Monday, April 20, 2015

סטאַפט קאַבאַק (stuffed squash)

Serves 4 people
Wash, cut in half and remove seeds of 2 large acorn or butternut squash.
Cook 2 pounds ground lamb, beef or chicken with 1 large chopped onion, 4 cloves chopped garlic and 1 chopped bell pepper.
Mix meat with 4 cups cooked rice, juice of 2 lemons, 1 tablespoon dried parsley, 1 teaspoon ground paprika 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground coriander seed.
Place squash inside-up in large baking dish. Place filling in the hollows of squash. Pour water into bottom of baking dish and cover squash with foil. Bake at 375 degrees until squash’s meat is soft. Serve hot.


Saturday, April 18, 2015

פיש אין גאַרליק און לימענע סאָס (fish in garlic and lemon sauce)

Wash 4-5 pounds fish (swai, cod, halibut or rainbow trout). Place in large baking dish.
Melt 1/2 cup butter, 1-2 tablespoons dried parsley, 1 tablespoon dried dill (optional), juice of 1 lemon, 1 teaspoon fresh cracked black pepper, 1 teaspoon fresh ground salt, 1 tablespoon garlic powder.
Mix butter sauce together and pour evenly over fish. Cover fish with ovenproof lid or foil and  bake at 350 degrees until fish is flaky and falling apart.
Serve with bread or rice and peas and carrots.



Thursday, April 16, 2015

Supa de pui cu taitei română

Wash and clean about 2 pounds of raw chicken (it could be a whole chiken or only parts of it). In a big kettle put about 7 liters of cold water (if this recipe is too big you can adjust it). Add your chicken to the water as well as a medium onion and about 3-4 medium carrots that were cut across in 4. Put your soup on the stove and boil until the meat is boiled.(One secret when making Romanian soups is to put it on low heat and keep them there a long time until the meat is boiled...but at home here most of the times we put it on medium-high-it gets done faster). Once the meat is boiled take the soup off the heat and take your meat out  and add 2 cups of water.In a separate pan boil about ( 250-400*it depend how thick you want it) noodles until they are almost boiled but not yet. Put your noodles in the soup but don't add the water you boiled the noodles in and add chicken seasoning and salt and pepper to taste..Then put your sopu back on the stove.Once it boils let boil for one minute and then stop the heat. POFTA BUNA!

P.S. the meat you can use later. Although it isn't  common here you can cut the meat in pieces and put it in the soup once you add the noodles ...I think it would taste good! And if you have questions about this recipe feel free to ask

~contributed by Anca Bogdan


Ciorba Radauteana

Ingredients:
About 450 grams of boneless and skinless chicken breast
1 medium parsnip
3 big carrots or 4 smaller ones
2-3 peppers (sweet)
3-4 eggs
1 big onion
3-4 pieces of garlic
about a handful of parsley
Salt and pepper grains
sourcream

Clean your onion and vegetables. Put your whole onion as well as the meat and all the vegetables(cut in small pieces) exccept garlic and parsley and add salt  to taste.All these you put in a big kettle with 5 liters of water. Once the meat boils a kind of foam is going to form...Gather that from the top occasionally.Once the vegatables got   soft(but not tooo soft), take the meat out and cut it in thin stripes and put it back in the soup.Add the pepper. Put it back on the stove and boil again for about 2-3 minutes.Take it of the stove.

  In a separate bowl beat the eggs very well with about 4-5 teaspoons of sourcream. Press or cut your garlic in tiny , tiny pieces and add it to the egg mixture. Then this mixture put it in the really hot soup and mix a bit. Cut your parsley in tiny pieces and add it to the soup.If you all are like me....I bet the soup won't stay in your kitchen for too long :).It is very good...one of the best Romanian soups. Pofta Buna!

P.S. You can eat this soup with a few hot peppers if you care for any. 

~contributed by Anca Bogdan


Wednesday, April 15, 2015

Savory Lamb and/or Veal

Ingredients (Serves 4)
Savory Lamb and Veal 

Lamb and Veal Chops (about 3 pounds in the video)
2 small cans diced tomatoes
1 tablespoon dried basil
2 teaspoons dried parsley
3/4 teaspoon ground black pepper
1 teaspoon salt
7 cloves garlic, chopped
1 large onion, chopped
1 stalk celery, chopped

4 cups water + 2 cups long grain rice 

Wash lamb chops. Heat olive oil in a large skillet. Place garlic, onion and celery down in hot oil, then chops on top of them. Brown meat chops on both sides. Then pour stewed tomatoes, herbs and seasonings over chops and stir. Cover and simmer for 45 minutes. Start the rice and chops and the same time.
For rice: Combine water and rice in a saucepan. Cover. Turn burner on high heat until water is boiling. Reduce to low heat and allow to steam cook until kernels are tender.
Serve savory meat and rice, with sides of green vegetables and bread rolls.

Tuesday, April 14, 2015

סטאַפט פּעפּערז (stuffed peppers)

Serves 4 people
Wash and hollow out 4 bell peppers, trying to leave them in tact with no holes in the body of the pepper.
Meanwhile, cook 1 1/2 cups long grain rice in 3 cups water. Also cook in a separate pan 2 pounds ground beef with 1 chopped onion and 2 cloves crushed garlic.
When rice and ground beef is done, drain the grease out of the meat, then mix the rice and meat together. Add
1 jar/large can spaghetti sauce
1 tablespoon rosemary
juice of one lemon
1 teaspoon celery seed 
1 teaspoon ground coriander seed
1 teaspoon salt
1 teaspoon black pepper
Mix thoroughly and pack into each bell pepper. Place any remaining filling around peppers. Pour more spaghetti sauce over each bell pepper and remaining filling. Place 1 bay leaf each over each pepper and 1 sprig of parsley per pepper, then squeeze more lemon juice over top, as well.
Bake at 375 degrees. They will be done when peppers are soft. Serve hot.


Monday, April 13, 2015

Lentil Stew

2 cups washed dry red lentils
2 pounds chopped lamb and broth (or 2 pounds chopped beef roast and broth)
1 small clump fresh washed parsley
1 small clump fresh washed cilantro
2 carrots, peeled and diced
1 stalk celery with leaves, diced
3 fresh tomatoes, diced
1 cup tomato juice
5 ounces fresh spinach, washed and chopped
1 onion, chopped
5 cloves garlic, diced
2 bay leaves
1/2 cup rice
Extra broth/ water to add when the soup gets too thick.
Salt and pepper to taste
3 tablespoons olive oil
Sauté meat and vegetables in olive oil. When meat is lightly browned. Then add broth, lentils and other ingredients. Simmer until tender.  Meat will no longer be red, lentils, rice and vegetables will be soft, and flavors will be blended.
Serve with challah and chilled grape juice.




Gluten Free Pizza

Not all pizza is Italian. The stuff they call pizza in America is really not true pizza. The recipe you will see below is more like what they serve in the Italian Romanian area.
Crust:
2 cups rice flour
1 cup cornstarch
1 1/2 tablespoons yeast
1/2 teaspoon salt
1 tablespoon double-acting baking powder
2 teaspoons xanthan gum
2 tablespoons olive oil
3 tablespoons applesauce
Approximately 2 1/2 cups warm water (make sure dough is pliable and very moist)
Mix ingredients with floured hands. Knead very gently until all mixed together. Spread good amount of cornstarch on large, smooth surface.
Divide dough into 4 even balls. Place each one far apart on floured surface. Lightly sprinkle cornstarch on dough. Rub cornstarch on heavy rolling pin. Roll each dough ball into 1/2” thick circle. Place on large, baking sheets that have generous amount of corn meal sprinkled on them.
Topping:
Spread spaghetti sauce or creamy garlic sauce on top of crust. Put any of these toppings on:
Sliced olives
Sliced and olive oil sautéed garlic, onion and bell peppers
Pimientos
Fresh tomato slices
Spinach
Chicken strips
Pepperoni
Italian sausage
Salt pork
Steak
After placing any or all toppings on there, put generous amount of mozzerella and parmesan cheeses on top.
Bake for 30 minutes (or until crust is golden brown) at 400 degrees.



Friday, April 10, 2015

Eat your cauliflower the fun way!

Rich in Vitamins C, K, Manganese, Fiber, and other fabulous nutrition, Cauliflower can be fixed in many ways that are quick and easy to fix; and pleasing to the taste.  Here are just a few ways to enjoy your head of Cauliflower:
1. Corn-Cauliflower-Pepper Mix
16 oz Corn (in kernels)
1/3 head of Cauliflower: washed and separated into florets
1/2 Red Onion, diced small
1/2 Green Bell Pepper, 1/2 Red Bell Pepper: washed, diced
OR  8 oz Okra
1+ cup water
2 TBLSP Butter]
Salt and Pepper
Put all vegetables in kettle. Simmer on low with lid on. Check frequently and stir.
When all vegetables are "just done" (tender, not over cooked), remove from heat.  Put Butter, Salt and Pepper on Vegetables; stir.
Serve with your favorite meal!
*********************************************
2. Stir-Fry Cauliflower
1/2 Head Cauliflower; washed and separated into florets
1/2 Head Green Cabbage; washed and sliced into strips
3 Small Zucchini; washed, sliced into rounds
1 Small Onion; sliced thin
2+ TBLSP Oil
Salt and Pepper
Optional:
1 TBSP Ground Ginger
1 TBSP Garlic Powder
Heat oil. Put all vegetables in; stirring constantly.  Sprinkle vegetables with spices. Serve when tender.
***************************************
3. Cauliflower-Olive-Cucumber Salad
1 Head Cauliflower; washed, separated into florets
2 Medium Cucumbers,  peeled, thin sliced rounds
1 can Medium Black Olives; sliced in halves (length--wise)
1 Small Red Onion; thin sliced rounds
1 clove of Garlic, crushed
1/2+ cup Italian Dressing
Rub Garlic into all sides of bowl (incl. inside bottom)
Put all vegetables in
Cover with Italian Dressing; mix thoroughly.
Chill for 1-2 hours before serving
*****************************************************
4. Cauliflower-Broccoli Salad
Wash head of Cauliflower; separate into florets
Wash head of Broccoli; separate into florets
6 Green Onions: wash, dice
4 Radishes: wash, slice
1 pound Bacon: cook and drain
3/4 -- 1 Cup Mayonnaise (Add more as salad needs it. You don't want the salad to be dry; nor to be soaked.)
2 teasp Italian Dressing (or Red Wine Vinegar) 
2 teasp Sugar
Salt and Pepper  
Mix all of the above in large bowl.
Chill 2 hours before serving.
*********************************************************
Hide Your Cauliflower for Extra Nutrition!
Add 1/2 - 3/4 cup Cauliflower florets to Spaghetti Sauce
Add 1/4 - 1/2 cup Cauliflower florets to soup
Add 1/2 Cauliflower to Veggie Tray, along with other favorite vegetables.  Try Cucumber Ranch dip.
Add 1 cup of Cauliflower to tossed salad
Steam head of Cauliflower, add Butter, Salt and Pepper as a substitute for potatoes. 
Cook 1/2 head of Cauliflower with 1 pound of fresh or frozen peas. Cook to almost ready.  Add white sauce with Parmesan/Romano cheese, Salt and Pepper. Stir; simmer for 10 minutes. Serve 


Palestinian Cabbage Salad

Chop very finely:
1 green cabbage
1/4 red cabbage
4 radishes
3/4 can of black olives, sliced
3 green or 1 bulb onion
4 cloves garlic, minced
3/4 cup small-clumped cauliflower
1/3 green bell pepper
4 small carrots
Fresh parsley
Squeeze 1/2 lemon over the top.  Mix in olive oil or Italian salad dressing.


For the Slavic version, follow method below:
Chop finely the same amount of cabbage, radishes, onions, garlic, bell peppers and carrots.  Add 1 small can of peas, cold, and chop in 1/2 jar canned (un-pickled) beets.  Mix in lemon juice with olive oil or salad dressing.
Enjoy!


Easy and Satisfying Chicken Gumbo by Tamra Lee

1-1/2 lbs Chicken Pieces: boiled, de-boned, de-skinned and chopped up   OR 
3 cans Chicken meat
32 oz Chicken Broth (OR you may use 16 oz Chicken Broth and 16 oz Beef Broth or Turkey Broth if you want or need the variety)
1 medium Onion, diced  OR   5 Green Onions washed, chopped
3 Cloves Garlic
2 Stalks Celery: washed and diced
1 pound Okra, sliced
12 oz frozen Mixed Vegetables
16 oz stewed or diced Tomatoes
1 1/2 cups Cooked Rice   
1 teasp Sugar
Salt and Pepper to taste
1 TBLSP Chili Powder
1 TBLSP Lowry's Season Salt
Add all ingredients to your Crockpot and turn on HIGH. It will be ready for lunch or supper.
Optional Roux to Thicken Gumbo:
1/2 Cube Butter or Oleo
3 TBLSP Flour (White Rice Flour if you need Gluten Free or Wheat Flour)
On stove, melt Butter/Oleo. Add Flour; mix quickly till smooth. Then add to soup mixture.
Grab some Cheese Biscuits or French bread to sop it up. Then have some French Press Coffee and Chocolate Biscotti! Oh so good! 


Tuesday, April 7, 2015

Calico Chili, the Mexican way!

2 lbs Ground Beef
1 medium Red Onion, diced
2 cloves Garlic, minced 
1/2 Bell Pepper, diced
16 oz canned Diced Tomatoes
2 TBLSP Salsa (mild to moderate)
16 oz Black Beans
32 oz Pinto Beans
16 oz Red Beans or White (Northern or Cannelloni) Beans
2 teasp dried or small clump fresh Cilantro
1 TBLSP Chili Powder
1.5 teasp Cumin
2 teasp Garlic Powder
1 teasp Spanish Paprika
1 teasp Sugar
Salt and Pepper to taste
Brown meat with Onion, Garlic and Bell Pepper.
Add Tomatoes, Beans, Salsa, Herbs, Sugar, Salt and Pepper 
Simmer 45 minutes to 1 hour.
Top with shredded Cheddar or Queso Cheese.
Serving Options:
1. Fry 3-4 Corn Tortillas per person in 1/4 cup+ hot oil
Serve with Chili
2. Use as topping on Baked Potatoes (this is a North American idea)
3. Use for Chili Dogs or Chili Burgers (this is also a North American idea)

Mama's Pepper Steak!

2 lbs of lean Beef Steak, sliced into 2 inch-long strips
1 Medium Red onion, sliced into crescents
3 cloves Garlic, thinly minced
2 stalks Celery; washed and diced 
2 large Bell Peppers (One Red, One Green, if possible). Washed well and sliced into thin strips.
1 fresh Broccoli crown; washed and separated into florets.
16 oz can stewed or diced Tomatoes with Garlic
1 teasp Sugar
1.5 teasp Cumin
2 teasp Chili Powder
1 teasp Parsley
1.5 teasp Spanish Paprika
2 teasp Garlic Powder
Jasmine or Brown Rice
Oil for Cooking
Brown steak in small amount of oil with onion, garlic, celery.
Add Tomatoes, Broccoli and Celery. Mix in Sugar, Herbs, Salt and Pepper. Cover and simmer on low for at least 30 minutes.
Make Jasmine or Brown Rice as directed. 
Mix the Rice and Pepper Steak together and serve!
Delightful with French bread or Challah and butter
Fresh Fruit Salad topped with a Tablespoon of Whipped Cream for dessert

Saturday, April 4, 2015

All'aperto!

All'aperto!  Let's eat outside!
   Now that warm weather is back, indulge in supper outside!  It might be in your yard, at the beach, or even at a lonely cliff side picnic area. Wherever you go,  the preparations won't wear you out; and supper in fading sunlight is like a mini-vacation!  Be sure to take along...
The Sandwiches
   Make them special, and the meal will be memorable.  Here's one of our favorite sandwiches; first with a hard wheat roll, then Gluten Free...
Ingredients for 1 sandwich
Crusty Sandwich Roll (4-6 inches)
Mayonnaise, to taste
Italian Dressing or Oil and Red Wine Vinegar
Yellow prepared mustard
Salt and pepper to taste
Pepperocinis (3, sliced thin)
Black Olives (6, sliced thin) 
1/4 small Red Onion (sliced in thin rounds)
1/2 tomato (3 thin round slices) 
1 large Romaine lettuce leaf
Green Bell Pepper (3 large round slices)
3-4 oz Corned Beef or Pastrami
4 large sandwich Pepperoni
3-4 oz Salami
Slices of Provolone, cheddar and mozzarella
For Gluten Free 
Substitute wheat roll for a Schar Gluten Free Roll.  They come in several fabulous flavors!
Most lunch meats are now Gluten Free. However, it is always best to read the package.
Many kinds of  Mayonnaise are Gluten Free.  Joy Mayonnaise is an egg-free, Gluten Free Mayonnaise that is a delightful substitute.
Watching your weight, or can't afford GF bread?
Toss the bread!  Put all your ingredients (except Mustard and Mayonnaise) in an air-tight bowl. Top with your Italian dressing or Red Wine Vinegar and oil.
Take along...
Carrot, celery, broccoli and pickle slices. Kraft Cucumber and Ranch Dressing makes a great dip.
Don't forget the Potato Salad!
Scrub, peel and boil 9 regular potatoes
Run them under cold water to cool.  Then add:
1/2 Red Onion, minced small OR 4 Green Onions, diced
2 stalks Celery, washed and diced
2 Garlic Kosher Dill Pickles with 3 tablespoons of the juice (optional)
2 Boiled Eggs (optional)
1+ Cup Mayonnaise
1/4 Cup Italian Dressing OR
1/4 Cup Mixed Red Wine Vinegar and Oil + 2 teasp Garlic powder
Salt and Pepper to taste
1 teasp Hungarian Paprika 
1 teasp sugar
Mix and chill for at least 1 hour, if possible.
Finish with the Fruit Plate:
Red and Green Grapes
Sliced Red Apples
Orange Slices
Whole Strawberries
****************************Buon Appetito!************************


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