Alternatives

With Thanksgiving upon us, there is so much prep and ideas swirling in our heads. I like to change things us and add a new dish each year. Here is a great new gluten free alternative that is tasty and homey and all things great!


Quinoa Stuffing
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup dried cranberries
1/2 cup chopped fresh cilantro
1/2 cup pine nuts

Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.

Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. 

Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.

Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.


Here is a quick, easy and healthy little bite
Simply pear slices topped with cream cheese, cranberries, and pistachios.










Fluffy Browned Butter Potatoes

3 pounds of (yukon gold or russet) potatoes, peeled and chopped into chunks
6 tablespoons unsalted butter
1 cup of milk (whole will taste best, but 2% tastes great too!)
3/4 teaspoon sea salt
1/4 teaspoon pepper

Peel and chop potatoes, then add to a large pot. Fill with cold water – stopping just as the water reaches about an inch about the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.
When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.
Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).
Garnish with fresh sage and serve.

Curry Oooolala!

I love me a good curry. I usually prefer Thai curry, but Indian curry has started to really grow on me. I love the spices, I love the aroma and the easy way it can be made once you just get the hang of the spice mixture. It's so so easy to make at home. 
I prefer to use an electric skillet to make my curry because it tends to contain the spice smell and then when I'm done cooking it, I can take the skillet outside. If you love your house to smell like warm lovely spices for a week then by all means cook directly on your stove top. I'm just being real!

Here is an EASY PEESY beginner curry

Butter Chicken with Veg

For chicken & marinade: Place everything in a plastic bag and let chicken sit in fridge 24hrs
2lbs boneless, skinless chicken breast cut in 1" - 2" cubes
2 tbsp lemon juice
2 cloves garlic, minced
1 tbsp garam masala
1 tsp kosher salt

For sauce:
2 tbsp cup vegetable oil or coconut oil
1 cups chopped onion (I do thin slices)
2 tbsp coarsely chopped garlic
2 tbsp garam masala
2 tsp paprika
1/4 tsp cinnamon
2 tsp kosher salt, or to taste
2 cups no-salt-added canned crushed tomatoes
1/4 cup golden raisins
2 tbsp butter cut into small cubes
     Mixed veggies like sliced tomato, potato, carrot, cauliflower, zucchini
Chopped cilantro
Plain Yogurt

Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes. At this point I add this sauce mixture to the blender or use my immersion blender and make it smooth. 

Add chicken to the skillet with a little bit of oil and brown on all sides. Add sauce back into the chicken and simmer until the chicken is completely cooked through. As I add the chicken in, I also choose to add veggies. Some like to just steam veggies which is fine, but my family prefers the veggies cooked with the chicken and in the sauce, it's up to you. I add small potatoes, zucchini, cauliflower, carrot and golden raisins. Do not boil the sauce, just keep it at a gentle simmer. 

When the veg it tender and the chicken is fully cooked, top with butter slices and let it melt in. You can also stir in some yogurt or serve it along the side and a sprinkle of cilantro. Enjoy!

Indian Smashed Potatoes with Mint Coriander Chutney
Red, white or any variety of small potato
1 metal spatula or the back of a metal measuring cup
Coconut oil or canola oil for, very little 
    seasoning mixture:
                          course salt
                          curry powder
                          garam masala

In a non stick pan, add potatoes and cover the bottom with water. Cover potatoes with a lid, leaving a little corner open to steam. Cook on high to a rolling simmer until all the water has evaporated. The potatoes should be tender when a knife is inserted into them, but not mushy. Remove potatoes to a plate and heat the skillet on medium high adding coconut or canola oil. Add potatoes back to pot, use the back of your spatula or measuring cup and lightly smash each potato carefully not to break the potatoes. Sprinkle with seasoning mixture and roast them in the pan until they are browned. Serve with chutney and a little yogurt sauce seasoned with lime or lemon. 
                         


Chutney
1 cup fresh chopped mint leaves
1 cup fresh chopped coriander/cilantro leaves
1 green chilli ( add more chillies if you want the chutney to be spicy)
1/2 inch ginger
1 tsp cumin powder
1 or 2 tbsp lemon juice
salt or black salt or rock salt

Mix everything into a blender or immersion blender and keep in an airtight container. 






 
Check out some of my other recipes here

http://keepitinthepantry.blogspot.com/2015/02/sweet-spicy.html

Irish Shake Ups!

 Instead of that boiled cabbage, try Colcannon. Instead of corned beef, try lamb stew. Instead of soda bread try Irish Cheddar Bread. There's a little bit of Irish in all of us.


Traditional Irish Colcannon
1 1/2lbs (about 4 medium) russets of yukon gold. I used 2 of each
    washed, peeled, and cut in to quarters
1 tsp salt + 1 bouillon cube (if you're gf, watch ingredients)
1 bay leaf
4 tbsp butter
1/2 cup milk
1/4 cup cream
4 strips of cooked bacon
2/3 cup cabbage, chopped or shredded
1 leek, whites cut into sliced, separated and rinsed
4 green onions, chopped 
salt and pepper

Fill a stock pot with water, add salt, bay leaf, bouillon and cook on medium until tender. 

In another stock pot, melt butter and add half of your green onions, and cabbage. Put a tiny bit of your potato water in and season the greens with salt and pepper. Put a lid on top. Let the green wilt, but not over cook.

Drain potatoes, mash lightly so that there are some good chunks. Add cream and milk, season with more salt and pepper and then put the contents of your pot of greens in the potatoes and lightly turn the potatoes. Add bacon and remaining onions and you're set.





This next recipe is not gluten free, sorry.

Irish Cheddar Bread
2-1/2 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch chunks, plus more for greasing the pan
4 ounces extra sharp Cheddar cheese
2 ounces white cheddar cheese (Dubliner)
1-1/4 cups low fat buttermilk
1 large egg

Preheat the oven to 375°F. Grease an 8-inch round cake pan with butter or nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Toss in the cold butter. Using a pastry cutter or two butter knives, "cut" the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the grated cheese.
In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not over mix.
Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for 40-45 minutes, until golden brown and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into wedges and serve warm with softened butter.

This next recipe comes from Panning The Globe, they have some yummy recipes.  I adapted this recipe. The original recipe is here.

Lamb Stew
4 pounds lamb shoulder chops with bone or 2⅓ pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1½ inch pieces. Meat that clings to the bones is fine - it will come off easily after cooking.
Kosher salt
Fresh ground black pepper
½ cup all purpose flour (1/4 cup GF brown rice flour blend + 1/2 tsp cornstarch)
Olive oil or other cooking oil
1 large onion, peeled, halved and thinly sliced (1½ cups)
1 cup Guinness Stout or 1/3 cup unsweetened cranberry juice 
           (if you can find a GF beer, use it)
2 large garlic cloves, peeled and roughly chopped
1 heaping tablespoon tomato paste
4 cups low salt beef or veggie broth, divided
A 6-inch sprig of fresh rosemary or ½ teaspoon dried rosemary
8 medium carrots, sliced on the diagonal into wedges
5 boiling potatoes - yukon gold, red or white potatoes (2-2½ pounds) cut into wedges (set aside in a bowl of cold water to prevent browning)
1¼ pounds green beans, trimmed
1 cup frozen green peas, defrosted

Brown meat Pat the meat dry. Spread it onto a wax paper-lined baking pan in a single layer. Sprinkle with salt and pepper, toss. Sprinkle with flour and toss to coat. Shake off excess flour by tossing meat in a mesh colander or strainer before browning. Heat 2 tablespoons oil over medium heat in a large skillet until hot. Brown lamb on all sides in two or three batches, 3-4 minutes per batch, adding more oil if necessary. Transfer browned lamb to a large stew pot.
Assemble Stew Add onions to the skillet and sauté, stirring, for a few minutes, until lightly browned. Add them to the stew pot. Pour the Guinness into the skillet and de-glaze, stirring with a wooden spoon to get off any browned bits of meat or onion. Pour the liquid into the stew pot along with the garlic, tomato paste, 3 cups of chicken broth, and rosemary. (ingredients should just barely be covered with liquid) Bring to a simmer, cover and cook for 1 hour.
Blanch Green Beans Bring a large pot of salted water to a boil over high heat. Drop the beans in and cover to help bring the water back to boil quickly. Remove the cover and boil beans for about 3 minutes, until just crisp tender. Drain and plunge beans quickly into a big bowl of ice water to keep them crisp and green. You can also use the bagged micro beans.
Finish the Stew Remove bones (if using) and degrease cooking liquid by letting the fat rise to the surface for a few minutes and skimming it with a spoon or by cooling the stew in the fridge for several hours or overnight, and scraping the fat off the top. Stew can be made ahead to this point and stored in the fridge for up to two days.
Bring stew back to a simmer before continuing. Season broth with salt and pepper, to taste. Bury carrots and potatoes in the stew, adding 1 extra cup of broth if necessary. Bring to a boil. Quickly lower to a simmer. Cover and cook for 25-30 minutes, until vegetables are tender. Drain beans and bury them in the stew along with the peas. Cover and cook for 5 minutes, until beans and peas are hot. Correct seasoning.

I'm Seeing Green

I feel the luck o'the Irish coming on. What are your traditions for St. Patrick's Day? For me in my house, it's more than just soda bread and corned beef and cabbage, but I admit, those are some of the best parts. 

Here are some recipes and an Irish blessing that might put a spring in your step, warm sunshine on your face, more reasons to remember than forget, a life that lasts a hundred more years plus one extra day to repent. 

Cheddar Chive Scones (this recipe is not GF)
2 1/2 cups all purpose flour 
1 tablespoon white sugar 
2 1/2 teaspoons baking powder 
1/2 teaspoon salt   
1/2 cup (1 stick) unsalted butter, chilled and chopped into cubes 
3/4 cup whole milk 
1/4 cup chopped spinach  
1 Tsp chopped parsley
6-8 chives, chopped (about 2 tablespoons)
1/2 cup grated white cheddar cheese

Preheat oven to 400°F. Whisk the first four ingredients together in a large bowl.
Add the butter to the flour mixture and mix with either your fingertips, a pastry blender, or two knives until it forms the texture of coarse meal.
Add the milk, chives, spinach and cheese and mix gently until just incorporated (the dough may look a bit dry, but allow it to sit for a few minutes and the flour will soak up all the milk).
Place dough on a lightly floured surface and gently press into a circle and 1 inch thick.
Cut the dough into 8 triangles
Place scones on a parchment lined baking sheet, brush with coconut oil or diluted egg/water and bake for 20minutes or until golden brown. Move immediately to a wire cooling rack.





Irish Vegetarian Stew with Cabbage Slaw
2-3 potatoes, I used bakers
4 large carrots, peeled
1 small onion
4 cups water
2 cups broth (I used veggie stock)
1 tablespoon 
2 teaspoons parsley 
1/2 teaspoon thyme
2 teaspoon salt
1/2 teaspoon pepper, I used white pepper
2 bay leafs
1 sprig of rosemary or 1/4 teaspoon dry
1/4 cup barley

Chop your potato and carrots in large chunks. Cut onions in dices. Place all ingredients including the barley in a dutch oven or a pot that can go in the oven. Add water, broth, herbs and season with salt and pepper. Cook at 400o for about 40-50 minutes. Check on it and make sure the potatoes and carrots are tender. Place out on the stove. *If you're wanting to steam your cabbage, this is the best time to place inside a steamer on top of the pot with the lid secured over top. You can also just drop the cabbage on top of the stew, it's up to you.

Cabbage slaw
1/2 large head of cabbage, shredded in long strings
1/4 of an onion sliced very thin 
1/3 cup sugar

1/4 cup vinegar 
1/2 teaspoon mustard (I used Dijon)
3/4 teaspoon. salt 
1/2 teaspoon sugar 
1/4 teaspoon celery seed 
1/4 cup lite olive oil/grapeseed or your fav oil
Layer cabbage and onions in alternate layers in bowl with tight lid. Sprinkle with 3/4 cup sugar; set aside.
In a small saucepan bring vinegar, mustard, salt, sugar, and celery seed to boil. Add 1/4 cup salad oil and bring to simmer/boil again. Pour over cabbage and put in the fridge immediately. Let the cabbage sit for a couple hours or over night. When you serve your soup, serve the cabbage on the side with a piece of crusty bread. Yum!

*If you prefer a simple shredded cooked cabbage, all you'll need to do it slice your cabbage very thin, place it in a bowl with a sprinkle of salt. Discard the extra juice. Place a steamer over top your pot of cooking stew and place the cabbage inside. Steam cabbage until it's the desired consistency. Season with a little onion salt, and serve hot alongside your stew. Both methods are really delicious. 



Kids and cabbage don't really mix often times. This recipe helps them cope quite easily. The cheesy, buttery crunch satisfies their taste buds. We serve ours with a little toasted bread and some sliced ham. This recipe comes from True Texas. I was glad to find the recipe a few years back. We enjoy it as often as we can.

Cheesy Scalloped Cabbage

1 large head of cabbage
1/2 sweet onion (vidalia)
1 cup cold water
good sprinkling of salt

1/4 cup butter/vegan or otherwise
3/4 cup milk/cashew milk
2 1/2 tablespoons flour
         Gluten Free? I used 1 tablespoon tapioca, 1 tablespoon rice flour and a pinch of cornstarch
1/2lb Velveeta cheese
3 tablespoons white cheddar
1/2 cup butter/vegan or otherwise
1 pkg Club or Ritz crackers
         Gluten free option is Breton 
salt and pepper

Cut cabbage into bite size pieces. (do not shred it, it will not work) Put in a large bowl. Slice your sweet onion and add it to the cabbage as well.
Add cold water and salt. Let it sit while you melt the cheese mixture and then drain it well.

Melt 1/2 stick butter. Add milk and flour and stir until creamy.
Add cheeses. Heat until cheese is melting.
Put cabbage and onion in a 9x13 dish. Add salt and pepper. Pour cheese sauce over cabbage.
Crush 1 pkg of Club crackers/gluten free crackers until firm. Melt 1 stick butter and pour over crackers. Mix well. Sprinkle over cabbage.
Bake at 350 degrees for 30 minutes or until top is brown



I found this recipe on design sponge. It's tasty!

Orechiette & Argula Pesto Pasta
2 cups orecchiette pasta (use a gluten free pasta of your choice, like cappello)
1 can fava beans*
1/3 cup toasted pine nuts
1/2 cup Arugula pesto
1 tablespoon minced fresh peppermint
1/2 teaspoon lemon zest
Pinch of red pepper flakes
* If you don’t have favas, you can substitute with fresh or frozen peas or lima beans


Arugula Pesto
Ingredients:
4 cups packed arugula
1 cup Parmesan cheese; cut in cubes
Zest and juice of one Meyer Lemon
Two cloves of garlic
1/2 cup olive oil Put all the ingredients in the food processor or blender. Taste to adjust seasoning. Use as a dip for fresh veggies and it is great for pasta, too.


In salted boiling water, boil the orecchiette until done. Using a hand-held strainer, remove the pasta and set aside in a large bowl. In the same water you used to cook the pasta, cook your shelled and peeled favas for 1 minute. They will turn bright green and still have great crunch. After the favas cook, strain them, and place them in the same bowl as the pasta.
In a dry pan, toast the pine nuts until you can smell their flavor. They should smell nutty, but not burned.
In the same large bowl, add the toasted pine nuts, pesto, peppermint, lemon zest, and red pepper flakes to the cooked pasta and favas. Toss together and garnish with a sprig of peppermint and a drizzle of Extra Virgin Olive Oil. This dish can be served warm or refrigerated and served cold.