Gluten-Free Vegetarian Menu: Brown Fried Rice with Pineapple Recipe

May 10th, 2009 yum Posted in Brown Rice, Chinese, Eggs, Menu, Menu Plan Monday, ginger 5 Comments »

pineapplerice2Monday: Thai
Sweet Potato and Broccoli Thai Curry in prepared GF sauce

Wednesday: Italian
Vegetarian Risotto with Baked Italian Tofu and salad

Thursday: Vegan
Brown Rice and Caribbean Pineapple Beans

Friday: Vegetarian
Hash Brown Potato Crust Vegetarian Savory Pie

Did you see my (unloved) recipe for a vegan sweet potato-black bean “quesa”dilla this week? It was so good!

You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. I was thrilled to hear that Lilac Kitchen was hosting this week’s Gluten-Free Menu Swap with a potato theme. Potatoes are one of my favorite gluten-free, non-specialty-store staples. Personally, I just love the skins- but really, I love every part of the potato except the eyes. I also love the variety available in potatoes at your local farmer’s market, from fingerlings to purple, white and read beauties. I recently asked my twitter pals what their favorite way to prepare potatoes was- Stella replied that her favorite method was “grilling them with a can of diced tomatoes & green chilies, onions & kosher salt.” Yummy and inspiring, and something I’ll have to try. One of my favorite simple ways to prepare a potato is baked perfectly on a bed of kosher salt. Somehow microwaved potatoes just can’t compare.

Here are some of my favorite recipes with potatoes:
Pesto-broccoli-potato Croquette Recipe
Vegan Stuffed Baked Recipe
Japanese Fusion Potato Salad Recipe
Maple Mustard Glazed Potato Casserole Recipe
Nut Butter Potato Cakes Recipe
Spinach Cottage Pie Recipe

me29weeks rarelaxing
Just for fun- me looking absolutely enormous at 29 weeks, and our precious kitty Ra impersonating a whale.

Pineapple Vegetarian Fried Rice Recipe
1 tbsp. low sodium wheat-free tamari (San-J)
1 tbsp. brown rice vinegar
1 tbsp. agave nectar
1 tsp. sesame oil
juice from 1 or 2 chunks fresh pineapple, squeezed
1 lg. knob ginger, grated w/ juice

Peanut or other favorite high heat-safe oil
1 knob ginger, chopped
2 carrots, diced
1/2 cup green peas
1/4 fresh pineapple, cut into bite-sized pieces
2 cups brown rice
1 egg, whisked

sesame seeds, white pepper, nori strips (optional) to taste and garnish

Combine sauce ingredients in a small bowl and whisk together.

Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!

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Gluten Free Desserts: Ginger Molasses Muffin or Mini Bundt Cake Recipe

October 14th, 2008 yum Posted in Baked Goods, Dairy Free, Dessert, JM friendly, Soy Free, ginger, low-sugar, tapioca starch free 7 Comments »

This weekend I was in the mood for Fall. On Saturday we went to the Great America Haunt and not only did the Halloween decorations make me feel like it was Fall, but the chill in the air and the almost full moon made me want to curl up at home in front of the fire with a hot beverage and some delicious spicy-sweet dessert. That weekend, thanks to our Yahoo SillyYaks support group, I happened across a (gluten) recipe for ginger-molasses muffins from the New York Times that I found intriguing. It had crystallized ginger and fresh ginger for lots of kick, and didn’t call for any dairy at all, leaving the question of dairy or dairy-free milk entirely out of the equation. It was also naturally free of soy. I appreciated its usage of blackstrap molasses as one of the main sweeteners- with its high iron and calcium content, it is a great alternative to less nutritious mainstream sweeteners. When I decided to invite a friend over with multiple allergies, including an allergy to tapioca starch, I thought this recipe might be just perfect to share with a little tweaking. I came up with a flour blend without tapioca starch using potato starch instead, and used brown rice flour and teff for more whole-grain nutrition and flavor. The recipe was a hit with the DH as well as our guests, although DH’s first inclination was to whip up a batch of cream cheese frosting to slather on the muffins like cupcakes. Actually, that’s not a bad idea- I was just trying to be calorie conscious. However you frost or don’t frost them, these muffins are sweet and hearty, perfect for a cool fall night or a cool, sunny morning breakfast. They’re especially pretty baked in mini bundt cake tins, but would be great (and easier to remove) from muffin tins. Hope you enjoy!

Gluten-Free Ginger Molasses Muffin Recipe
Canola oil for greasing muffin tins
1 1/4 tsp. baking soda
1/2 cup blackstrap molasses
1/2 cup canola oil
2 eggs, beaten
1 1/2 tsp. grated fresh ginger
1/2 cup white rice flour
1/2 cup brown rice flour
1/3 + 1/6 cup potato starch
1/6 cup whole grain GF flour- teff, quinoa, or buckwheat
1/2 cup raw sugar
3/4 tsp. salt
1/2 tsp. high quality ground cinnamon
pinch of ground cloves
4 tbsp. crystallized ginger, minced
1/4 cup chopped raisins

1/4 cup walnuts for serving, toasted (optional)

Grease a muffin tin with oil (or use paper liners) and preheat oven to 350 F.

Bring 1/2 cup water to boil (in microwave, in electric kettle, or on stove). Add to a medium bowl and whisk in the baking soda. Next, add your molasses and oil and combine thoroughly. add eggs and ginger.

In a large bowl, whisk your flours, sugar and dried spices (reserving the ginger) until ingredients are evenly distributed. Fold your wet ingredients into the dry ingredients without over-mixing. Stir in the crystallized ginger and raisins.

Pour evenly into your muffin tin and bake for 30 or 35 minutes or until a toothpick comes out dry. Cool in pan for five or ten minutes and then put on wire rack to cool. Sprinkle and serve with toasted walnuts if you like.

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