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 Whole Grain Montina Cornbread Recipe and Vegetarian Eggplant Lentil Soup Recipe

May 22nd, 2009 yum Posted in Baked Goods, Bread, Eggplant, Middle Eastern, Soup, Vegan, Vegetarian, beans 6 Comments »

soupbreadThis week I went to my local Indian grocer and found a beautiful eggplant that just cried out to be made into something delicious. Lately I’ve been obsessed with tahini, and I thought that an eggplant dip like baba ghanoush would be a tasty way to use my eggplant… but I also had a lovely container of prepared lentils in the fridge from Trader Joe’s that needed to be used up. I thought the Middle Eastern flavors of roasted eggplant and tahini would go beautifully with lentils in a soup, so I came up with the following recipe. And, because I wanted to serve bread with the meal, I decided to make a whole grain corn-based flatbread to dip into the soup. The meal was a success. The DH who is rather skeptical of eggplant gobbled up the soup and bread to match, and I relished every bite as leftovers. Why not try making this fusion recipe the next time you have some eggplant and don’t know what to do with it? I think you’ll enjoy it! What are your favorite ways to enjoy eggplant? Share in the comments. (Recipe URL’s welcome)

Having trouble finding the ingredients? I bulk order through Amazon for the best prices on Pamela’s and some of my flours…

Roasted Eggplant Lentil Tahini Vegetarian Soup Recipe
1 lg. eggplant
smoked paprika
olive oil

1-2 tbsp. olive oil
1/2 large onion, chopped
2 carrots, chopped
1 scant stalk of celery, sliced
3 cloves garlic, peeled
zest from 1 fresh lemon

4-6 cups water(enough to fill about half of a medium size dutch oven)
salt to taste
parsley, fresh & chopped or dried
generous amounts of smoked paprika
3 tbsp. tahini

1 cup milk (dairy or dairy-free unflavored)
1/2 package of Trader Joe’s cooked lentils OR 2 cups cooked lentils that you have prepared in lightly salted water

sprinkling of brown rice vinegar to taste

Roast halved eggplant in 375 oven lightly basted with olive oil and seasoned with smoked paprika and salt flesh-side-up for 30 minutes, and then turn and bake for 15 more minutes or so. Remove and reserve. When cool(ER) peel and cut into cubes.

Heat olive oil in dutch oven and saute onion, carrot, celery, and garlic cloves until onion starts to turn translucent. Add water, parsley, lemon zest, and salt and bring to a low boil until the water is infused with vegetable flavor. Add tahini and let dissolve into broth along with reserved eggplant cubes. Let simmer for a bit and then whisk in milk. Taste and season with additional salt, smoked paprika, and parsley as you like. Take off burner.

Use immersion blender to blend all ingredients into a smooth soup. (You can remove some of the garlic if you like before doing this step.) Return to the burner on low-medium and add lentils whole without blending in. Heat soup until lentils are warm.

To serve, remove from burner, let cool SLIGHTLY sprinkle a little brown rice vinegar in the soup (making sure it doesn’t separate when you add it, and if it starts to, let soup cool more or drizzle vinegar in individual servings of soup.

Hearty Grain Cornbread with Pamela’s baking and pancake mix recipe
1-1/4 cup Pamela’s Baking & Pancake Mix
3/4 cup fine yellow cornmeal
1/4 cup montina flour (or other whole grain hearty flour
1/4 cup agave nectar
1/2 teaspoon salt
2 egg, beaten
1 cup milk
2 tablespoons melted butter or olive oil

Line an 8 inch square pan with parchment paper and grease if you like. Preheat oven to 370.
Whisk ingredients together in a medium-large bowl.
Pour batter into pan.
Bake for 20-25 minutes. Let cool for 5-10 minutes in the pan and then gently use knife to remove bread from edges of pan and release onto a cooling rack.
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