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
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
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)

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.
*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 Pressure Cooker Recipes: Thai Coconut Chickpea Recipe

January 21st, 2009 yum Posted in Chickpeas, Easy, JM friendly, Pressure Cooker, Sweet Potato, Thai, Vegan, coconut 20 Comments »

I had been thinking about getting a pressure cooker for a while. But, after seeing a friend use her pressure cooker to make perfect Indian chickpeas (Sundal) in a matter of minutes, I knew I had to have one. I love making fresh beans from scratch, but the long soaking and cooking time made it more effort than I wanted. I wasn’t very happy with my slow cooker either, because it was too big, and I was never quite sure the temperature was right. So, finally for Christmas the DH ordered me a beautiful, fancy new pressure cooker from Amazon. (The Fagor Splendid 6-Quart Pressure Cooker ) My friend’s pressure cooker made perfect chickpeas, but it also squealed alarmingly and sputtered liquid out the top. We bought one that wouldn’t be so loud and wouldn’t be so hard to clean. The first time I used it to make Archana’s recipe for a rasam dal soup. It was tasty, but lentils are so much easier to cook that I felt like I was cheating using a pressure cooker. Luckily, when we got the pressure cooker, I also ordered a vegetarian pressure cookbook, Great Vegetarian Cooking Under Pressure, by pressure cooker goddess Lorna J. Sass so I would know how to use it. This week I picked a recipe for Thai chickpeas and tried it out. It sounded extremely promising, and just needed a little revision to be gluten-free. Best of all, it was fast and easy. I added some additional seasonings to complete the flavors, and expect to enjoy making it again in the future, perhaps with even more modifications depending on my mood. I served it with a healthy salad and some tasty brown rice. If you’ve been feeling a time crunch lately, and love making lentils and beans but hate the time commitment, I highly recommend trying to prepare them in a pressure cooker. I have a feeling I’ll be using my pressure cooker (and new cookbook) a lot in the future!

Thai Coconut Basil Chickpea Pressure Cooker Recipe
1 1/2 cup dried chickpeas (soaked overnight or for 8 hours, starting in the morning)
1 can light coconut milk + 1 1/4 cup water or 3 cups light coconut milk
1 tsp. minced ginger
1 knob of ginger, peeled and sliced
1 medium-large sweet potato, peeled and cut into large 1 inch chunks
1 cup canned chopped plain tomatoes (no seasoning), drained
1 tbsp curry powder
1/4 cup minced fresh cilantro

1/2 cup minced fresh basil (thai basil is great but anything is ok)
2 tbsp. wheat free low sodium tamari OR for soy-free, 2 tbsp. soy-free, GF vegetable broth (from bullion with extra salt added)
1 fresh lime, sliced into sections

Drain and rinse your soaked chickpeas and put in pressure cooker with all the ingredients through cilantro. Seal pressure cooker and bring to high pressure on high heat, and then lower so it is barely still at high pressure and cook for 18 minutes. (*If you have any hiccup with your pressure cooker and need to open it, fiddle with the gasket and start again, it’s fine- just don’t cook it for the full 18 minutes afterwards or the sweet potatoes will fall apart.) Then release pressure and check chickpeas for doneness. You can bring them to a simmer or pressure cook them a few more minutes if the chickpeas aren’t done. Stir in low sodium wheat free tamari (or soy free substitute) into the dish and taste. add salt or more tamari if needed.

To serve, sprinkle each dish with fresh basil to taste and add sliced fresh lime pieces to each dish.

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