Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker

July 5th, 2009 yum Posted in Corn, Gluten Free Menu Swap Monday, Japanese, Menu, Potatoes, Pressure Cooker, Soup, Vegetarian 7 Comments »

gfsoftfoods gftofuscramble cornquesa
Gluten-Free soft foods: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese.

My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals.

I did manage to post two recipes somehow:
Japanese-fusion Avocado Onigiri Rice Triangles
and
Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce

One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week:

Monday: American
Homemade Cream of Tomato Soup
Homemade Gluten-free bread

Wednesday: Mexican
Vegetarian Enchiladas

Thursday: Chinese
Veggie Stir Fry

Friday: Italian
Veggie Pizza

You can find more great menus with Org Junkie.

If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet?

Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe
Ingredients
1/2 stick butter
1 onion, sliced
1/4 cup sweet rice flour
4 cups water
1 can (15 oz) cream style corn
kernels from 2 ears of fresh corn
2 cubes Gluten Free Not-chicken bouillon
2 potatoes, peeled and diced
2 cups lowfat milk (we use Organic 1%)
Parisien Bonnes Herbes (Penzey’s Spice Blend including chives, dill, basil, tarragon, chervil, and white pepper*) to taste
salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt perhaps best to season at the end)
Fresh basil to garnish (optional but adds delightful flavor)

Directions
Fry onions and butter on low heat in a pressure cooker with the lid off. Add flour and stir for a few minutes to make a nice roux. Add remaining ingredients to pressure cooker and bring to a boil. Put the lid on the pressure cooker, reduce the heat to low, bring it up to pressure and let it cook for 6-10 minutes. Release the pressure using the quick release, season as needed, make sure the potatoes are cooked through. If they are not soft, simmer soup until they are soft. If you like, for a very smooth, creamy soup you can then let it cool slightly and then blend in a blender.
Notes
*if you don’t have this herb blend, use another green dill-based blend you like or any of these dried herbs listed to taste.
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Gluten-free Menu of the Week: Gluten Free Cheese Cornbread Madeleines Recipe

June 14th, 2009 yum Posted in Baked Goods, Corn, Dairy Free, Easy, Fellow Food Bloggers, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Soy Free 7 Comments »

cornmadeleines
Gluten-Free Cornbread Madeleines/ Mini Muffins three ways: Roasted Red pepper, lemon black pepper, and Parmesan

Inspiration from dinners this week:
indianfeast indchilirice eggplantcurry
Rajma Indian Vegetarian Chili Recipe, Roasted Eggplant in Creamy Sauce (healthy cuisine of India p. 91),special Indian Rice Recipe.

Here’s the menu for this week, a week that promises to be exceptionally busy with painting a new apartment, starting to move into said apartment, and more fun with third trimester pregnancy. Wonder if I’ll really manage to be so ambitious this week…

Monday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

Wednesday: Japanese
Onigiri Rice Triangles
Spinach salad

Thursday: Middle Eastern
Falafel and tahini sauce
baba ghanoush
cucumber yogurt salad
gluten-free flatbread

Friday: Vegetarian
Gluten-Free crumpets
gluten-free veggie burgers (Sunflower)
Salad

Breakfast: Raspberry Smoothie
Baked Goods: Gluten-Free Crumpets (bette Hagman), Gluten-free flatbread (my own)

This week the gluten-free menu swap is hosted by Cheryl of GF Goodness, the home of the swap headquarters, with a theme of raspberries. After living on a farm for a year in my childhood and glutting myself on an obscene amount of farm-grown raspberries, i have to admit that they are not my favorite fruit, but I do love them in a smoothie! You can find more great menus with Org Junkie.

This week I posted an update on the new offerings at the
Gluten-Free bakery Mariposa in Oakland, California
and a
gorgeous tofu recipe with nutritional yeast and cheese that sadly, never felt the love. *sniff*

This week I was just debating about what type of recipe to try for my weekly Sunday recipe when I happened across a recipe by a master food blogger, the well known mastermind behind Sacramento based blog Vanilla Garlic. He was inspired by a cheesy, sweet cornbread baked in a madeleine tray that he was served at the local restaurant Tre to create his own salty, cheese-rich cornbread madeleines seasoned liberally with freshly ground pepper. Oh Garrett, you had me at cornbread madeleines, and the seasoning cinched it. Although I was a leetle frightened to try making this dish, what with the fiery inferno that resulted from the perils of the madeleine tray in Garrett’s oven, I absolutely had to give it the old gluten-free try. Of course, both the Tre version and Garrett’s contained gluten- so I took the baking pan presentation and seasoning ideas for inspiration and came up with my own gluten-free recipe. I was feeling a tad self conscious about the amount of cheese I’ve been eating lately so I made several variations- one a roasted red pepper cornbread inspired by previous recipes for green chili cornbread, another a lemon pepper, and then one with just the lightest tease of parmesan to pay homage to Garrett’s original. I have this lovely bottle of lemon olive oil in my pantry that cried out to be served with these cornbread yummies- and I sprinkled all versions generously with kosher salt. The recipe was just as lovely as I thought it would be, and was a perfect way for this savory-obsessed gluten-free lady to use her much neglected madeleine pan. The DH gave a big thumbs up and pronounced them yummy. I concentrated on not eating the whole pan in one setting. This recipe is also a great way to play with the new gluten-free milled cornmeals available through Bob’s Red Mill. If you don’t have a pan for madeleines, never fear, you can bake them all in mini muffin tins… but they’re not quite as fun! (Still taste delicious though). For the record- the lemon pepper and the parmesan were my favorite seasonings, but roasted red pepper was tasty too, especially if you add a little cheese to them. Mmm, mm, tasty.

Gluten Free Cornbread madeleines or mini corn muffin Recipe
Bread  Corn  American  
Ingredients
1/2 cup coarse gluten-free cornmeal grits (Arrowhead Mills or Bob’s Red Mill)
1/2 cup gluten-free medium cornmeal (Bob’s Red Mill)
3/4 cup gluten-free flour blend (Rebecca reilly’s brown rice blend)
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup lowfat buttermilk (for dairy free, milk sub with lemon juice)
1 large egg, beaten
2 tbsp. canola or olive oil
freshly ground black pepper

Seasonings:
1/8 cup roasted red pepper, minced (for 1/3 the recipe)
2 tbsp. microplane grated parmesan or more (for 1/3 the recipe)
Coarsely ground lemon pepper (for 1/3 the recipe)

For all recipe:
Lemon olive oil (optional)
kosher salt

1 madeleine pan, 1 mini muffin tin (use only half or 1/3 or tin)
butter for greasing or nonstick cooking spray

Directions
Preheat oven to 375F.
Grease madeleine pan and 1/3 or 1/2 of mini muffin tin with butter or nonstick cooking spray.

Whisk together dry ingredients in med-large bowl and then make a well in the middle. Add your buttermilk, egg, and oil, and gently combine. Fill 2/3 of tins with the cornmeal batter.

Sprinkle 1/3 of batter in tins with grated parmesan. Sprinkle 1/3 of batter with generous amounts of coarsely ground lemon pepper. Add minced roasted red pepper to batter remaining in the bowl and use to fill remaining madeleine tins and mini muffin tins.

Season with kosher salt and bake for 9 or 10 minutes. If you like, you can turn over your madeleines and bake for two more minutes. Bake mini muffins a few more minutes too, if you like.

To serve, baste with lemon olive oil (optional) and sprinkle with a bit more kosher salt. Yummy!

Notes
Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
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