My first week

Ok, one week of going totally gluten free is over. I feel really great, have lost quite a bit of weight without even trying and am starting to get to grips with this life style.

But of course, after checking EVERYTHING for one week and finding gluten in all kinds of wonderfull places (like salad dressing - what?!?) I had a glitch today. I got my daughter early from kindergarten and decided to buy us an icecream as it was brutally hot. She wanted a chocolate one (and after quite a bit of debate we went for it). Since that's preatty much the only prepacked ice cream on-a-stick that I eat I took one for me too. - without checking the label. I remembered on the last bite that this ice cream cannot be GF... well, I won't die because of it but I learned a very valuable lesson: don't forget to check.

Basic Vinaigrette with variations

One thing that is a staple in this home are salads. My daugther, quite a picky eater, only started eating salads when I started using bottled salad dressings. Since going GF, bottled versions have become somewhat of a problem as some contain gluten (I still have not figured out why). 

If there is one thing that I want in my food is variations. I don’t like tasting the same  food over and over again. One way that I spice up a simple salad is real quick and simple: salad dressings. Below you have the recipe for a very basic vinaigrette, followed by a few variations.

There are different ways of making dressing, which will also influence the texture. One way is by adding everything into a glass container (e.g. an old jam glass), close the lid and shake vigorously for a few seconds. It will seperate when you let it stand for a while. 

On the other hand, if you whisk it, either manually or in a mixer, you will get a really smooth, velvety dressing – more like what you get in restaurants -  which is what I prefer.

Both versions work fine. I usually make up quite a bit at a time and then use it during the week.

A very simple way of making variations is using herbs. Dried herbs have a more intense flavor but need extra time to rehydrate and release their flavorings and should be prepared about 2 hours in advance.  If you don’t have fresh herbs, which are always preferred, you need to substitute it with about ¼ of the original quantity with dried herbs – that means if a recipe calls for 4 tsp fresh chopped herbs, you need only 1 tsp dried herbs.

You can add just about anything. You can also play around slightly with the vinegar-oil ratio, however, the basic ratio is 1 part vinegar to 3 parts oil.

Basic vinaigrette

1/2 cup wine vinegar (red, white, balsamic - cider works fine too)

1 1/2 cups extra virgin olive oil

1 1/2 to 2 tsp. salt

1/2 tsp. fresh ground pepper

Mustard Honey vinaigrette:

Add 1 tsp French Dijon and 1 tbs honey.
You can change the honey to Silan (date honey), or agave to change the taste.

Herbed vinaigrette:

Add 1/4 cup chopped parsley, 1 tbsp. fresh minced basil, and 1 tsp. marjoram, chives to the Mustard Honey vinaigrette.

Herbed Italian vinaigrette:

Add 1/4 cup chopped parsley, 5 cloves minced garlic, 2 tbsp. fresh minced basil, 1 tsp. fresh minced oregano (optional), 1/4 tsp. red pepper flakes.

Piquant Dressing:

Add 1 chopped hard cooked egg, 1 tsp. mustard, 1 tbsp. finely chopped onion (green works great), 1 tsp. paprika.

Avocado Dressing:

Add 1 cup pureed avocado and blend until smooth. Add a little bit of lemon juice (stops it from going brown/grey).

Sour Cream or Buttermilk Dressing:

Add 1 cup sour cream or buttermilk to basic dressing and blend until smooth. Add herbs as desired.

Flourless Chocolate Cake I

I made this cake last week on my hubbies b-day. This cake is SUPPER rich and really needs ice cream to take away that sweet, heavy edge. 

 1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

500gr bittersweet chocolate

100 gr unsalted butter (it's a stick in the US), cut into pices

6 eggs

1.  Preheat oven to 175 ° C. Grease one 28cm round cake pan and set aside. Wrap it in aluminium foil to prevent any leakage. 
2. In the top half of a double boiler (or simply a bowl set on a pot with boiling water) melt the bittersweet chocolate. 
3. Meanwhile,  combine the water, salt and sugar in a small saucepan and heat up over medium heat . Stir until completely dissolved and set aside.
4. When the chocolate has melted, pour it into the bowl of an electric mixer. Start mixing it, adding butter (one pice at a time) and the sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Bake cake at 75°C for about 40 to 45 min. The center should still be slightly wet. Chill the cake overnight (in the pan). The cake is really better the next day. 

Tips:

Bake in small ramekins for 15-25 min. 

Versatile Avocado Tomato Salad

This quick to make salad goes great with grilled chicken, steak or even grilled fish. It is also nice as a sort of salsa when you crave some Mexican food.

2 large tomatoes; seeded and chopped in large chunks

2 large Avocados; cut in large chunks

1  Red onion; cut in very fine strips

1/2 tablespoon jalapeno pepper; finely chopped - adjust to how hot you like it

juice of half a Lime (approx. 1 – 2 Tbs)

2-3 branches of fresh cilantro, chopped finely

Salt and Pepper to taste

Cut the avocadoes and tomatoes so they are approximately the same size. Combine all ingredients and serve straight away.

Important: De-seed the tomatoes or you will have way too much juice. Adjust lime juice so there's not too much liquid.

Tip: Try it with diced red or yellow pepper, green onions and a sprinkling of chili powder and cumin.
You could also add diced mozzarella for an Italian twist, but then leave out the jalapenos and add some basile. This would be a nice side dish to a GF suitable lasagne or pasta dish. You shouldn't add cumin and chili for the Italian version.

Grilled Pinapple Chicken

I personally don't care much for eating my chicken the same way day in day out. I love trying out new marinades and have started even mixing fruits with my chicken (I grew up in a home where fruits and meats are kept appart).

This recipe is quick and easy and goes really well with rice or mashed potatoes. Serve it with a side salad that is not too overpowering and you have a quick and healthy dinner.

Serves 4 people

1/2  cup  cider or white wine vinegar (GF)
2  tbsp  oil
1/2 tsp crushed garlic cloves

1/2  tsp  ground cinnamon (you can increase it to up to 1 tsp if you like a very cinnamony taste)
1/2  tsp  chili powder
750gr boneless, skinless chicken breasts
1/2  cup  barbecue sauce (GF)
600 gr  pineapple, from a tin, cut into 1-inch-thick wedges
1/4  tsp  salt

For the marinade, combine vinegar, oil, garlic, salt, 1/4 tsp cinnamon and the chili powder. Cut chicken lengthwise into 1 to 2 cm thick strips. In an airtight container (or freezer bag), toss together chicken and marinade. Cover and marinate in the refrigerator 30 min. Alternatively you could freeze it and use it later.

For the sauce, stir together barbecue sauce and remaining 1/2 tsp cinnamon; set aside.

Heat a pan to medium-high heat. Remove chicken from marinade (discard marinade!!). Fry the chicken for about 4 minutes and then add the pineapple. Continue cooking for another 4 minutes - until the chicken is cooked through.

Serve with cinnamon-barbecue sauce. 

Tip:  If you chose to freeze the chicken with the marinade, defrost it and then continue as normal once you are ready to put this meal together. 

Indian Red Beef curry

I love Indian food, totally dig it. But going to an Indian restaurant is not something that I like too much. First, what we get in this country is not really that good. And if I eat abroad I have to stick to vegetarian dishes.

This very simple dish only requires the most basic ingredients and is quick to make.

Serve it over Basmati rice for a very filling dinner

Serves 4

1.5 tsp oil (or 1 Tbs veg. Gee)

1/2 Tbs red pepper

1/2 tsp curry

1 tsp paprika

1 garlic clove

1 cardamon pot, slightly broken, but so that you can fish it out later

1/2 tsp each of cinnamon and pepper

500gr beef stew meat

1 can coconut milk

Heat the oil in a heavy based pan on medium high heat.

Add the spices and fry them slightly until fragrant (make sure not to burn it).

Add the meat and brown it for a few minutes. Then add the garlic and fry it for a few seconds.

Pour in the coconut milk. Put a lid on the pan. Reduce the heat to very low and simmer until done (this takes about 2-3 hours, add water if needs be).

If you serve it with rice and a light side salad this is a hearty meal for four.

4 ingredients Pinapple Chicken

This must be the simplest pineapple chicken recipe in the world. It is really yummy and quick to prepare.

6-8 Chicken thighs
1 large can Pineapples (in light syrup or natural juice), cut up into chunks - Reserve liquid
4 Tbs Ketchup
1 Tbs chicken soup granulates (GF)

Put the chicken into an oven-proof dish. Place the pineapple chunks around it.

In a small bowl, combine the rest of the ingredients and mix. Pour over chicken.

Put the chicken in the oven and turn it on to 180C. Cook for about 45 minutes or until done (juices run clear when the chicken is pierced).

Serve with salad for a light summer meal.

Tuna Mini Muffins

This recipe is always a hit. I usualy make a double batch as they are gone as soon as I put them on the table.
I once didn't have eggs for the double batch, so I used 5 eggs plus one egg yolk (left over from tsomething else I made that day) and they came out perfect.

1 can Tuna in brine - drained
50 gr. Tomatoe paste
60gr creme fraiche
4 eggs
90 gr cheese (any type)
Salt and Pepper according to taste
Fresh Parsley (about half a handful)
1 small onion

Heat the oven to 175°C
Put everything in a mixer. Put on high and mix until everything is liquid and no chunks are left. Pour into 20 prepared mini-muffin tins (I use flexible ones so I don't have to prepare them), fill them about 3/4.
Put into oven for 20 minutes or an inserted tooth pick comes out just about clean. Take out of the oven and let them sit in the tin for about 5-10 minutes before turning them out. Let them cool completely.

These are great on a buffet or served with a salad as a light meal.

TIP: These really have to be eaten cold, they are NOT nice when they are hot.

Home-made salsa

Home made salsa is not just cheaper, tastier and healthier than any store bought brand, but you can make it out of those tomatoes that would otherwise fill up the trash can and not your stomach.

1 medium sized onion
5 tomatoes
1 tsp chopped jalapenos peppers (out of a jar) - optional
olive oil - optional
salt

Peal and quarter the onion. Put into a blender and, using the pulse button, process until finely chopped. Add the tomatoes (halved or quartered) and again using the pulse mode process until you get the required consistency (I like it chunky). Add olive oil, if desired, and season with salt to taste.

If you like it spicy you can add the jalapenos - for me it depends if the kids are eating too or not... This makes a great base for a pasta sauce the next day.

Beef and rice noodle soup

Here is a soup I could adapt quite easily to GF cooking. The original called for egg noodles, so the change really isn't dramatic.

200gr lean Beef, cut into thin slices
1 clove garlic, minced
1 small onion, chopped
3 tbs soy sauce (GF)
1 tsp sesame oíl
3 cups water or bouillon (GF)
200 gr chinese rice noodles
1/2 can baby sweet corn - cut into 3 pieces
1/2 leek, shredded - choose a small one, they are not as overpowering in their flavour
100gr broccoli flowers
pinch of chili powder
peper and salt to taste

Mix garlic, onion, soy sauce, sesame oil into a bowl and add beef, mix well and marinade for about 30 minutes.
Bring water/boullion to boil in a large pan. Add beef with marinade and vegetables and cook for about 15 minutes, or until beef is tender. Just towards the end, break the noodles into reletively small parts and add them together with the spices and cook until beef, vegetables and noodles are all cooked through.

Serve imediately.

TIP: If you would like to freeze the soup, prepare the soup as above, ommiting the noodles. Freeze. When you want to serve, defrost and when you heat the soup up add the noodles towards the end.

Lentil soup

This is something I used to make quite a bit. Rediscovered it as it is quick to make and GF. I also don't like a lot of salt and my kids don't dig a lot of pepper. You can add sausages (GF) at the end of the cooking and just heat them through.

Makes: 4 servings

1 cup dry green lentils - picked through and washed
2 tbs olive oil
3 medium onions, chopped finaly
2 garlic teeth, crushed
2 carrots, grated
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp peper
2 tbs red wine vinegar
6 cups water or broth (GF)

Soak lentils for about 10 minutes in water. Drain well.
Heat the oil in a pot, add onions and fry until glassy-golden. Add garlic, carrots and cumin powder and fry for another minute. Add lentils. Fry for about half a minute and add the rest of the ingredients. Bring to boil, reduce heat and cook for about 30 minutes or until lentils are cooked through.

Enjoy

Quick and easy tomato salad

I had some tomatoes that needed to be used up. I made this quick tomato salad that goes really well to grilled meat. This turned out soooo yummi that I just couldn't stop eating it...

Makes 4 servings

1/3 cup mayonnaise
2 teaspoons cider vinegar (or any other mild GF vinegar)
1 teaspoon Dijon mustard (make sure it's GF)
1 pack cherry tomatoes, halved (I used mini plum, but anything goes, even the more "exotic" versions) 
1/2 medium sized onion, very finely chopped
2 tablespoons fresh parsley, chopped
salt and pepper

Mix the first three ingredients together until they are well blended. Add the rest of the ingredients and mix well. Season to taste and chill until serving.

Note: Make sure the ingredients are GF. I was surprised to find out that items like vinegar and mustard can contain gluten. 

Refreshing Cucumber salad

Last week I bought too many cucumbers - I bought cucumbers twice - and needed to use them up (I am not someone to waste food lightheartedly). Well, I made this refreshing cucumber salad which is really easy to make and has a nice delicate flavor to it.

Makes 6- 8 servings

4 medium garden cucumbers, thinly sliced (or 1 large ("big") cucumber) 
2/3 cup cider vinegar (or any other mild GF vinegar)
2/3 cup water
4 tablespoons sugar
1 teaspoon salt
2 pinches of pepper
2 tablespoons minced dill weed

 Place the cucumbers in the bowl. Add vinegar, water, sugar, salt and pepper and mix. 

Cover and refrigerate, mixing through once in a while, for a minimum of 3 hours.

Drain,add the dill weed. Mix and re-season with sugar, salt and pepper. 

Chicken with cashew nuts

This recipe was inspired by... well... really my pantry. When I first made it I wanted to make something sort of chinese inspired which uses chicken and cashew nuts.I came up with this really quick and healthy dish that you can make while the rice is cooking. This made enough for 4 adults.

You can serve it with rice or rice noodles.

1 whole chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation. You can use less
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (gluten free)
1 tbs gluten free vinegar
1-2 tbs honey or agave (when I first made it I used mirin, but I am not sure if that is gluten free)
1 tsp potato starch
Salt and pepper to taste

Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)

Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.

Meanwhile; mix the soya sauce, vinegar, honey/agave and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.

Serve on a bed of rice

Tip: Dry fry the nuts first before adding them to the dish. They will be way more aromatic. You can also chop them up a bit so that you don't have to go crazy with the amount as I went.

My first steps and my first taste of different types of pasta

Hi,

well, we finally decided to go gluten-free at home. I am very overwhelmed by all the information out there, what is allowed, what isn't etc. We had our first gluten free pasta (well, we had some a while ago). What can I say, the corn and rice based ones we get in this country are just ... suboptimal would be a very nice discription. I guess I just have to get used to them.

HOWEVER, yesterday I made pasta out of mung beens. They were totally delicious!!!! But so expensive! I thought I was buying the whole shop and not just a bag of pasta. On the bright side, my kid loved it (very picky eater). However, if that is going to be our usual pasta I will not be making the normal "pasta and tomatoe sauce" anymore. I'll stretch it either by making bolognese or any other vegetable based sauce to reduce the amount of pasta we need to eat.

Will be posting a recipe soon

Regards
V.