Go Ahead Honey: Gluten Free Pesto Broccoli Potato Croquette Recipe

April 20th, 2008 yum Posted in Blog Event, Gluten Free Blogs, Go Ahead Honey, Hide your Veggies, Potatoes, Vegan, Vegetables, Web Event, leftovers 4 Comments »

croquette4.jpgsmcroquette.jpgI was fairly astonished to realize recently that there was actually a gluten-free blogging event going on that I somehow had failed to participate in. How could this be? The event in question is the “Go Ahead Honey, It’s Gluten Free” Event and was started by the very popular Naomi of Straight Into Bed Cakefree and Dried. The first event featured tea-party friendly fare, and the second featured Birthday Treats for Kids. This third one is almost the most fun, though, because it’s gone straight to the savory with a call for “finger-food” recipes. Oh, I suppose you could make a sweet dish if you like, but to me, finger food cries out for yummy garlic and crispy coatings… I had just happened across the entry and had it in mind when I went rummaging through my fridge for lunch one day. I found some leftover vegan basil pesto, dairy-free mashed potatoes, and some steamed broccoli. Hmmmm…. And so, these lovely gluten-free pesto-potato croquettes were born. I hope you enjoy them as much as I did. And poor DH- he was at work and by the time he got home, not a single one was left! In the spirit of sharing, you might want to double the recipe, because if you like them as much as I did, you might not feel like sharing otherwise!

So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.

goaheaditsglutenfree.jpg

And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
or
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger

Broccoli Pesto Potato Croquette Recipe
Ingredients
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper

italian seasonings, salt, and pepper
2 tbsp. teff flour or other whole grain GF flour

Olive oil

To serve:
Vegan mayonnaise, soy, or rice yogurt
sirachi sauce, gourmet ketchup, or chipotle sauce
Large lettuce leaves

Directions
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.

Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.

To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!

Dairy Free Basil Pesto Recipe for Pizza or Pasta
Ingredients
2 cups basil leaves, destemmed, and packed tightly
1/2 cup pine nuts, toasted (*Edited to have more nuts)
1/6 cup rice wine or cider vinegar
1/8 cup water
1/6 cup nutritional yeast flakes (optional)
2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like)
1/4 cup olive oil
salt and pepper

Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made)

Directions
Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve.

Notes
Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza:

Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy!

Or for pasta:
Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

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Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap

April 13th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Web Event 8 Comments »

turmericrice.jpgWelcome to this week’s edition of the Gluten-Free Menu Swap, hosted by Gluten Free Sox Fan. This week the theme ingredient is CORNMEAL, so check out my cornmeal cookies that I will be posting later if they turn out well. I also always enjoy posting menus with Org Junkie, so head on over there for some great menu ideas.

Picture on the left is of a lentil potato loaf (vegetarian) served with turmeric rice pilaf made in my trusty Rice Cooker, an appliance no gluten-free international gourmet should be without! Famed Gluten-Free Blogger Shauna recently waxed poetic on her new rice cooker and I’ve been a fan of this particular appliance since we lived in Japan and used it daily. I sometimes use a recipe from the Rice Cooker Cookbook when I want to do something a little fancier with my machine, but just as often I just make plain rice. Either way, it always turns out beautiful rice. You can find this easy turmeric rice cooker recipe posted below.

Sunday: American Picnic
potato salad
baked tom tom tofu
Beet salad (see below)
Roasted cauliflower

Monday: Italian
Chebe Vegetarian Broccoli Pizza Pockets

Wednesday: Chinese
Szechuan pepper chinese peas
Spicy peanut green beans
white rice

Friday: Japanese
Gluten Free Vegetarian Yakisoba (fried noodles) recipe with cabbage and other veggies

Sunday: West African
West African Vegetable Stew (with peanuts!) (Peanut Butter Planet)
with Injera, ethiopian flatbread made from teff

Baked Good of the Week:
Cornmeal Cookies

You may have noticed that I’m posting a little less frequently of late. Basically, this whole being a graduate student thing has been taking up a lot of time. The nerve of it, right? Haha. Anyway, the new term has started and I’m taking quite a few classes in one last hurrah and attempt to acquire the last little bits of knowledge from some great profs before I start working independently on my dissertation. I’m still here, I’m still posting, and I’ll be continuing ye ‘old book of yum as my one non-academic hobby… so never fear. And please keep visiting me to give me that extra spurt of inspiration I need to keep writing!

Due to the craze of my current schedule, you’ll notice the deadline of “Adopt a Gluten-free Blogger” was extended a bit and I made it just under the wire, posting before MIDNIGHT of the deadline. Hey, getting things done at the last minute is what we graduate students do best, right? Anyway, I will be doing a roundup this week, and then I will be passing the torch NEXT MONTH to another Gluten-free blogger so that they can host the event. Let’s keep the adoption love going, people!

Check out my recent post about:
Naomi’s Accidental Vegetarian Blog and some Beautiful Gluten-Free French Bread

And Posts on the Drawing Board include:
The best Gluten-Free Pizza Joint in the Bay Area
and
that darned post on Hispanic Markets and Gluten-Free Corn Products!
Also Exciting Reviews of the Best Gluten-Free, Vegan (Dairy-free egg-free) Ice Cream Ever!

Our dressing of the week is almost a vegetable marinade, and is lovely on beets, but could be used on almost anything. I’m personally a big fan of beet salads, especially for road trips or hot summer days, so this is a little something I’ve been making lately. I made one version for our road trip to my friend’s baby shower, and this version was inspired by some beautiful organic golden beets I found at the Farmer’s Market. This kind of salad would also be perfect for a sack lunch as well as a road trip.

*Just for fun, I added a simple rice cooker recipe that I made recently.

Sunshine Yellow Beet Salad Recipe
Ingredients
1 large bunch of golden yellow beets

1 tbsp olive oil
2 tbsp cider vinegar
2 tsp mustard (I like Annie’s)
1 tsp agave nectar or honey or maple syrup (you can leave this out)
Rosemary, fresh and minced or dried, to taste
Italian seasonings (McCormicks’ freshly ground with the grinder bottle is wonderful)
salt, freshly ground pepper if you want
Minced shallots (optional)

Directions
Remove and reserve any beet greens. Boil your beets. If you want you can add the greens to the top for the last ten minutes or longer, but separate them afterwards.

Combine olive oil, vinegar, mustard and agave nectar with a whisk (electronic is good). Add seasonings. Taste and adjust as you like.

Skin and slice your yellow beets and marinate in the dressing, preferably overnight. Enjoy!

Notes
A wonderful dish for on the road!
Rice Cooker Turmeric Rice Pilaf Recipe
Side Dish  Rice  Indian  
Ingredients
2 cups basmati rice (or whatever you have)
1 tbsp oil of choice (butter or ghee would be super yummy)
2 large shallots, chopped (or other onion)
2 1/2 cup water
1/4 tsp. turmeric
Dash of Salt
1/2 cup frozen or fresh peas (DH Is a pea addict)
Directions
Rinse your water until it goes clear and drain. Start your rice cooker
and add your oil in the dry pan. Close lid and let it heat. Add the
shallots and close the lid, restarting rice cooker. When shallots are
translucent, add the rice, stir it in and let the rice get heated with
the oil. Some varieties of rice will turn a little translucent. Add
your turmeric, water and salt and peas and stir. Restart your rice
cooker and let it cook until it turns itself off.

If you want fluffier peas you can add frozen peas after the machine
clicks over to warm. Stir them in, shut the lid again and let them be
on warm until the peas are warm throughout.

Notes
This recipe isn’t fancy but it was tasty and more fun than plain rice
with a hearty side dish o’ lentil loaf!
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