Book of Yum

This week I thought I’d share a really unique salad recipe with you- one for herb or arugula gnocchi on a bed of fresh arugula that I drizzled with a (bottled) balsamic vinaigrette. I couldn’t resist making it with the fork tin decor on top, even though it doesn’t really end up showing in the final product.

This week the gluten-free menu swap is hosted by Cheryl at GF Goodness with vegetarian meals as the theme. Don’t forget to check out more menus at Org Junkie. In the meantime, here’s my gluten-free menu of the week- Cheryl should be very happy with me as every single meal is vegetarian!!! heheh.

Sunday: Vegetarian
Roasted beets and root veggies
Pan Fried Oregano Okra
Beans
French Rice in the Rice Cooker

Tuesday: Chinese
soy-free Mushroom Broccoli stir-fry

Wednesday: Thai
Vegetable Green Curry
Jasmine rice

Friday: Indian
Red lentil fritters (Masoor Dal Vada)
Bette Hagman flatbread
Vegetable curry

Saturday: Irish
Vegan pot pie

I recently came across an intriguing recipe for arugula gnocchi in a magazine and was inspired to convert it to be gluten and dairy free. I’ve become obsessed with arugula as a zesty alternative to lettuce since Trader Joes started selling a mild organic arugula. I thought it was a great idea to treat arugula like spinach. Further, it serves as the perfect foil for neutral floury potatoes. Although the arugula becomes quite muted by the starch in the recipe, if you don’t like arugula or don’t have any in your area, you can always substitute spinach or use a nice fresh herb (without blanching it). I have made gluten-free gnocchi several times and had the best results not with gluten-free cookbooks (the author used potato flour along with the fresh potatoes and it gave it a dreadful, heavy flavor) but rather by adapting gluten based recipes. I made a yummy kabocha pumpkin gnocchi once, and a gluten-free ricotta cheese gnocchi, and I even made novel buckwheat gnocchi recipe, but I hadn’t adapted a plain potato gnocchi recipe before until I found the inspiration for this recipe. We thought it was delicious, and the treatment with balsamic vinegar was intriguing. Next time I think I’ll saute the gnocchi in a pan with fresh herbs… What’s your favorite way to enjoy gnocchi?

Read about Cupcake Kitteh’s Gluten free gnocchi recipe

Don’t want to make your own? You can try Conte’s Gluten Free Gnocchi *I haven’t tried their gnocchi yet but have ordered their perogies and ravioli and they were pretty good*

Gluten Free Arugula Herb Gnocchi recipe Main Course  Potatoes  Italian

Ingredients 1lb. unpeeled yellow potatoes 4 oz. fresh arugula or your favorite herb or green 1 cup your favorite gluten free blend (i used brown rice based Rebecca Reilly mix) 1 tsp.xanthan gum 1/2 tsp. salt 1 egg *2 tbsp olive oil, or some oil from oil packed sundried tomatoes 1/2 cup julienned sundried tomatoes 1/4 cup minced onion 2 tbsp balsamic vinegar (white preferred) 3/4 cup water salt,pepper to taste 8 ounces Fresh arugula or more, for salad *this is for a whole recipe. If you freeze half of the gnocchi to make later, reduce these ingredients by half. Directions Boil potatoes in water in a medium saucepan about 40 minutes or until done. Drain and cool. Blanch your arugula. If using another more delicate herb do not blanch but simply add to gnocchi dough. Drain arugula, squeezing water out if necessary, and chop. Reserve. Remove potato skin and press potato through a ricer or use a potato masher to mash into a large bowl. Add chopped arugula, flour blend, xanthan gum and salt to the bowl and gently fold ingredients together. Add egg in well in the center. Whisk egg to combine egg white and yolk, and stir into the rest of the ingredients. Create a dough ball and form into five balls. take each ball and make it into a 3/4 inch thick log. If ready to make now, slice log to make gnocchi ovals. Otherwise, freeze and use later. Bring salted water in a saucepan to boil and add your gnocchi. Boil until it floats to the top, and then gently fish out with a metal strainer. Leave to drain. Heat olive oil in a nonstick frypan on medium and add your gnocchi and let it start to brown. Turn and once the second side has browned, add onion and sundried tomatoes, drizzling the gnocchi with your balsamic vinegar. As the onion starts to soften add water and cook for a few more minutes. Taste and add salt and pepper to taste. Serve on bed of fresh arugula. Enjoy!

Rating:  9 Original Source:  Adapted from DeliciousLiving april 08 to be gluten free and tosuit our household. Please do not replicate without my permission. Thanks. Recipe ID:  1451 Added:  September 4, 2009 Last Modified:  September 25, 2009

In my menu of the week post I mentioned that a friend had brought over a bunch of yummy gluten-free dishes for my freezer. It couldn’t have come at a better time, as I’d been eating frozen Amy’s meals for almost every meal at that point and was going slightly insane over the lack of variety. I missed home cooked meals desperately, but it’s hard to find time to make them with a newborn vying for your attention. (And so adorably, too!) Among many other things, she brought me some frozen polenta squares, which still was a world of flavor better than the nasty processed kinds in the tube… and they reminded me of a dish I’d enjoyed at a fancy restaurant in Boulder, Colorado with layers of tomato sauce, melted cheese, and spinach in a cheese sauce. I made a busy momma’s version of that dish using the polenta cubes for dinner, and the DH and I enjoyed them greatly. Why not try some yourself on a busy weekday? This recipe comes together really quickly with the polenta prepared the night before (or week! or month, if frozen). I wouldn’t have thought to freeze polenta, but it is a very nice way to extend the polenta’s life. Just defrost in microwave (carefully) and drain any liquid that seeps out. You will have to handle the polenta carefully as it will be softer after being defrosted than if you had just taken it out of your refrigerator when firm.

Polenta Spinach Lasagna Square Recipe Main Course  Corn  Italian

Ingredients 1 recipe prepared polenta, chilled until firm and cut into thin, 1/4 in. thick, 3 inch wide cubes. (Prepare according to box instructions, using veg broth instead of water if desired, and spices to taste) 1/2 tbsp. olive oil Your favorite grill seasoning (gluten-free) small bowlful of fresh spinach marinara sauce (gluten-free, of course- most are, luckily) Organic cheddar or feta cheese Directions Heat olive oil in nonstick pan on medium and swirl to evenly cover surface. Add your polenta squares and season generously with grill seasoning. Let brown and then turn. Season browned side and turn once more to set in the spices. Add spinach to one side of the pan and let wilt. To assemble, heat oven to broil. Place browned polenta squares on cookie sheet and top with wilted spinach. Drizzle with marinara sauce and top with organic cheese. Place under broiler and let cheese get melted and golden brown on top. Enjoy!

Rating:  8 Original Source:  Contents of my brain, inspired by restaurant excursion in Boulder, Co, but my original creation. Do not replicate anywhere without my permission. Thanks! Recipe ID:  1438 Added:  July 29, 2009 Last Modified:  July 29, 2009