Category Archives: Gluten-Free

Instant Pot Mexican Enchilada Lasagna (GF, V)

Allow me to introduce you to my newest favorite Instant Pot recipe … Mexican Enchilada Lasagna.

Oh, my God, you guys. Love at first bite.

I should begin by saying a few things. This recipe is modified from an Instant Pot Mexican Pizza I found at The Typical Mom which used ground turkey, olives and green onions. I substituted the plant-based protein Beyond Meat grilled chicken strips (which are gluten-free and vegetarian and my other new favorite thing!) for the turkey, regular onions for the green, and omitted the olives.  You could, of course, forego the meat substitute altogether or replace with beans or use vegetarian ground beef or … the options are kind of endless, really.

The other important thing to know is that, in addition to your Instant Pot, you’ll also need a 6″ springform pan. You could probably use an oven-proof dish of the same size. Regardless, you want to do the PIP (pot-in-pot) method with this one.

Okay, so you have your Instant Pot (obviously …) and your 6″ springform pan. Here’s what else you’ll need:

Ingredients
1 package frozen Beyond Meat grilled chicken strips (optional)
4 corn tortillas – I used the 5″ size
1 cup diced onions
10 oz. red chile enchilada sauce
2 cups shredded cheddar cheese

Brown grilled chicken strips in a skillet or small saucepan on the stove. Add onions and saute for approximately 2 minutes, breaking up chicken strips into chunks.  Add enchilada sauce.  (You can also do this part in the Instant Pot itself, if you’d like, but you’ll have to rinse out the IP before continuing. It seemed easier to just do this part on the stove.)

Remove from stove and set aside. Place trivet in Instant Pot and add 1½ cups water.

Spray 6″ springform pan with olive oil. Place one corn tortilla in pan, followed by 2-3 tbsps. each of enchilada sauce, chicken and onion mixture, and ½ cup shredded cheddar cheese. Continue layering until you’ve used all four tortillas. Top with additional cheese.

Place on trivet in Instant Pot and cover top of springform pan with tin foil (to prevent water from getting onto your meal).  Close lid and make sure steam valve is closed. Press Manual, high pressure, and set to 4 minutes.

(Yes, this only needs FOUR MINUTES!!!!)

Do a natural release for 10 minutes. Lift springform pan out of Instant Pot with mitts (silicone mitts work great) and place on plate. Unlock springform pan and slide enchilada onto plate.

Mine looked like this:

I know, right? SO. MUCH. CHEESE.

Cut into slices. This served my family of four with a side of rice. If using as a main dish, it probably would serve 2-3.  A salad could also work as a nice side.

The Husband, The Boy and I loved this. (The Girl, not so much. She didn’t like “how it looked.” Whatever.)

The rest of us thought it looked — and tasted — pretty damn good.

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Weekend Cooking: Instant Pot Vegetable Stock and Spiced Lentil Soup

Like many cooks, I keep a gallon-sized Ziploc bag in my freezer to save vegetable scraps, which I then use to make vegetable broth when its full. (I once thought this was a rather complicated process but in actuality, it’s really easy and convenient.)

Today was the perfect day to do this. It’s one of those rainy, windy and just all-around miserable November days, the kind where you just crave a big bowl of soup for dinner (something that sounded perfect to me, since I’m dealing with a stupid, pesky cold).

I’ve only made broth in the slow cooker, but today I decided to try Laurel Randolph’s recipe from The Instant Pot Electric Pressure Cookbook

I started by dumping my entire bag of frozen vegetable scraps into the Instant Pot.

I added enough water to cover the vegetables, some dried parsley and garlic pepper seasoning blend, a bay leaf and set the Instant Pot to cook on the Soup setting for an hour. Did a natural release for 15 minutes and voila!

Gorgeous vegetable broth! (After straining the vegetables, that is. Important step.)

(That’s a 1/2 cup.)

Obviously, this made A LOT of broth.

My choice of soups was the Spiced Red Lentil, Tomato and Kale Soup from Oh She Glows. Minus the kale, that is. I’ve tried it in many recipes, I’ve wanted to like it,  I know it’s super-healthy, but I just don’t have any affection for kale. I do have a strong affection for Angela Lidden’s blog Oh She Glows, which is one of my favorites.

Again, I wanted to convert this to an Instant Pot recipe. I found a few variations online and used them as a guide. You start off sautéing onion and garlic in olive oil. Then, add ground cumin, chili powder, paprika, cayenne pepper, and coriander. I didn’t have the last two so I just left them out. Add a can of diced tomatoes, 6 cups of vegetable broth, and a cup of red lentils.

I wasn’t sure how long to cook this for. One converted recipe said 3 minutes and another said 15 with a 10 minute natural release. That’s kind of a wide range, so I just went with 15 minutes and a 5 minute natural release.

This was absolutely excellent (as have been every recipe I’ve made from Oh She Glows.) You know how good this was?

So good that The Husband requested to see this soup again — and soon.

He usually likes most things I make but he was especially enthusiastic about this, so we’ll put this on the regular rotation.


Speaking of the Instant Pot, I’ve been thinking of doing a series of blog posts focusing on the Instant Pot — recipes, common questions, etc. I don’t necessarily want to start a separate blog. Any ideas what to call this feature?


Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page.

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Weekend Cooking: Like Buttah

Earlier this year, I joined a women’s group at our UU church. I saw this as a way to become more involved in the congregation while connecting with others, especially after the election. Each month, our meetings focus on a different topic. For November, our  theme was food and memory — appropriately enough with Thanksgiving just two weeks away.

We were asked to bring or make a food that we associate with a memory, along with an accompanying photo, if we had one. I knew right away what I would be baking.

I grew up in Northeast Philadelphia and its suburbs and most of our extended family lived close by. Many special occasions, holidays, and celebrations included family dinners at my grandparents’ house with my aunt, uncle and cousins. Those get-togethers also always included butter cake, often from Geiger’s Bakery located on Frankford Avenue. My grandparents lived a few blocks away from the bakery; whenever we visited my grandfather would have already “walked up the Avenue” to get one.

If you didn’t grow up in Philadelphia, chances are you probably don’t know what I’m talking about with this butter cake. (I’ve since learned it is popular in St. Louis, too.)

It’s a thin crust of eggs and (of course) butter, topped with a mixture of cream cheese, powdered sugar, more eggs. It’s ridiculously decadent. Suffice it to say that butter cake is the food of the gods. I mean, if they serve food in heaven — and I would like to imagine that it’s a 24/7, all you can eat, calories and carbs be damned to hell smorgasbord — then butter cake definitely has a place on the menu.

So, I knew that I had to bring this. And I knew I had to make one because you can’t find a real, authentic butter cake here. Nobody I’ve met in Pittsburgh has ever heard of butter cake.

However, I’m now gluten free and butter cake doesn’t quite lend itself to being easily converted.

Or so I thought. That’s why Google is your friend. Searching for “gluten free butter cake” led me immediately to this recipe for Gluten Free French Butter Cake from The Frugal Farm Wife. 

I’ve never made a butter cake, so this required doing a test run on Monday evening in order to have time to fix anything before our Wednesday night meeting.

As one might imagine, the fact that Mom was baking was met with much delight in my house. The Husband, who was part of more than a few of those family dinners back in the day, was eagerly anticipating the results of this experiment. The kids couldn’t remember ever having butter cake, which was just another reminder to The Husband and me that since most of their formative years have been spent here in Pittsburgh (plus four in Delaware), they don’t identify as Philadelphians the way we do.

I’ll cut to the chase. This butter cake?

Absolute.

Perfection.

And the fact that it’s gluten free? That’s just … well, the icing on the cake.

The kids were in love at first bite.

“WHY HAVEN’T YOU EVER MADE THIS?” they demanded.

“To be honest,” I admitted. “I thought it would be harder than it was.”

That’s true of a lot of things in life, isn’t it? We have a notion that something is too complicated, difficult or beyond our abilities and lo and behold, we surprise ourselves by succeeding. The butter cake was well received at the women’s group meeting, during which we also feasted on pavlova, jello salad, date nut bread, port wine cheese and crackers, sparkling cider, shortbread and noodle soup and heard wonderful stories connected with each of these dishes.

My kids requested that I make a butter cake every week. No, I told them. For one thing, we’ll all gain 500 pounds by Christmas if I did. Besides, there are reasons why it’s a special occasion cake. It’s part of its magic.

But now that I know how to make it, I’m betting we’ll be seeing it more often.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

 

 

 

 

 

 

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Weekend Cooking: 3 Cookbook Reviews

Our wonderful library system (full disclosure: I work for them but was a big fan before becoming an employee) includes an extensive collection of cookbooks spanning every possible cuisine and diet. I can’t resist checking out several food-related books every week and perusing them for recipes and inspiration.

Here are three that recently caught my eye and that I thought I’d provide some thoughts for via Weekend Cooking, a feature hosted by Beth Fish Reads and open to anyone who has a food-related post to share.


One of my favorite cookbooks these days is Skinnytaste Fast and Slow: Knockout Quick Fix and Slow Cooker Recipes by Gina Homolka who writes the blog — you guessed it — Skinnytaste. I’ve checked this cookbook out of the library at least three times now and have made two stellar dishes from it.

The first was a slow cooker version of Lasagna Soup. I had some leftover vegetarian ground beef and used that instead of the actual meat. Everyone in our family liked it except The Girl, who doesn’t like soup, period. It felt like a substantial meal. I used DeLallo’s gluten-free lasagna noodles for this (the best variety of GF pasta I’ve found) and nobody could tell the difference.

The second recipe was a Sheet Pan Greek Chicken dinner that I made for the kids. It was very similar to this Sheetpan Italian Chicken on the Skinnytaste site. I think I used baby carrots, broccoli and roasted potatoes as the vegetables.

The photography in this cookbook is gorgeous and if memory serves me correctly (as this one has since gone back to the library again), the organization of recipes was very user-friendly. There were plenty of meals in this that either everyone in our family could enjoy or that lent themselves to simple substitutions or adaptations. I look forward to cooking from this one often.

Skinnytaste Fast and Slow: Knockout Quick Fix and Slow Cooker Recipes for Real Life
by Gina Homolka and Heather K. Jones
Clarkson Potter
2016
304 pages

Terry Hope Romero is one of the authors of Veganomican, which always seems to be go-to source for all things vegan, so I guess I had high expectations for Protein Ninja‘s  “100 hearty plant-based recipes that pack a protein punch.” Unfortunately, almost every recipe calls for some type of protein powder, be it pea, hemp, brown rice, etc. Although I’ve never tried it, the notion of cooking or baking with protein powders doesn’t hold much (if any) appeal for me; however, if this is of interest to you, the author gives a very good description of such powders, their uses, storage, where to buy, etc. in the opening chapters of the book.

I also didn’t find too many of the recipes to be labeled gluten-free, a category which is included among the recipe descriptors. I’m sure some could be modified to be such. Protein Ninja wasn’t for me, but this would be a good resource for those who enjoy or would like to try using protein powders in their vegan cooking and who don’t necessary need to be gluten-free.

Protein Ninja: Power Through Your Day with 100 Hearty Plant-Based Recipes That Pack a Protein Punch
Terry Hope Romero
Da Capo Lifelong Books
2016
208 pages

For whatever reason, a typical salad holds little appeal for me this summer. I seem to have some sort of aversion to lettuce lately, unless it’s in a chopped salad, yet I’m craving salads with an abundance of ingredients (with little to no lettuce). I’m buying salad-worthy ingredients at the store and farmers market, and then somehow have zero inspiration or ability to construct such a salad when I get home.

All this is why I was excited to pick up Mighty Salads: 60 New Ways to Turn Salad Into Dinner, a new cookbook from the folks behind the Food52.com website (a great source with a plethora of food articles, recipes, products, tips, and more). Immediately, they were speaking to me, with this right inside the cover: “Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.”

This cookbook is divided into sections titled Leafy Salads, Less-Leafy Vegetable Salads (yes, please!), Grain and Bean Salads, Pasta and Bread Salads, Fish and Seafood Salads, and Meat Salads. This is chock full of inspiration (“Even if you never make a single recipe in the book to completion but instead create a mash-up you like better or that serves as a happy home for your leftover vegetables, we’ve done our job.”) That they have.

Mighty Salads: 60 New Ways to Turn Salad Into Dinner
Editors of Food52
Ten Speed Press
2017
160 pages

 

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Weekend Cooking: The Comfort of an Egg, Avocado and Tomato Sandwich

You know how sometimes there is a particular food or a combination of ingredients that you see everywhere and you tell yourself you really should try that, it looks so simple, it has everything you love, and still somehow you never get around to making it and then — then! — when you do, you wonder what took you so long because now that dish, that meal, that delightful concoction becomes your most favorite thing ever and you’re convinced you could exist quite happily eating nothing else for the rest of your days?

Just me, huh? Oh. Mmm-kay.

That’s been my experience with this egg, avocado and tomato sandwich. I cannot get enough of this.

It started earlier this month at a women’s group I’m part of at church. Each month we gather, people bring food, and we discuss a particular topic. This month was on sustainability, and two of the members talked about ways they’ve implemented more environmentally-friendly practices into their everyday lives. It was incredibly interesting and eye-opening and went beyond the usual suggestions — you know, don’t run the water when you brush your teeth, keep bags in your car for impromptu grocery trips, things we all should be doing anyway.

For example, did you know that after using the restroom, if you count to 12 while shaking the water off your hands after washing them, you will likely use less paper towels because your hands aren’t as wet?

(I’ve been doing this for the past two weeks and damn if it isn’t true.)

Anyway, the two women who led the discussion both have backyard chickens and they brought in fresh eggs for us to take home.

(Look at them. Aren’t they gorgeous?!)

They explained how the eggs, when laid, have a coating on them called “bloom” and because of this, eggs can stay fresh on your counter, unrefrigerated, for several weeks. Once washed, they either need to be used immediately or refrigerated and used relatively quickly. They also explained that eggs in the grocery store may have been there awhile; farmers have 30 days to get eggs to the store and then the store has an additional 30 days to sell them.

I accepted my friend’s gift of fresh eggs, knowing that The Husband would be appalled. He’s extremely particular about things like expiration dates and refrigeration. Both of us have sensitive stomachs and quirky GI systems and his reaction when I brought the eggs home was predictable.

“Are you out of your goddamn mind, eating unrefrigerated eggs?!? You’re driving yourself to the emergency room when you keel over from eating those things.”

I admit, I was skeptical too. To my knowledge, I’d never had fresh eggs right from the chicken. And keeping eggs out on the counter for several weeks defied all logic. Maybe I was chancing fate. What the hell was I thinking?

But a few nights ago, I came home from work exhausted and wanting some simple, no-thought-involved comfort food for dinner. The Husband wasn’t hungry, so it was just me and the kids for dinner. I forget what they had, but I looked at the eggs, avocadoes, and tomatoes sitting on the counter and realized I had the makings of a beautiful sandwich.

I’ve made this three times in the past week. I’ve had it on toasted gluten-free bread, as pictured above, and on a toasted gluten-free bagel. I’ve made it into an open-faced sandwich. It has become the most perfect comfort food during a particularly difficult time and I can’t get enough. It’s all I want to eat. The Husband, meanwhile, is astounded that I’m still alive after eating a total of six eggs that have been residing on our kitchen counter for more than two weeks.

To each his own. Sometimes the best comfort foods are discovered when we step out of our comfortable shell.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

 

 

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Quinoa Salad with Tomatoes, Corn, Black Beans, and Feta

Quinoa Salad

When I first tried quinoa, I thought it was horrid. And this disappointed me tremendously because quinoa is one of those grains that seems to be a staple in the gluten-free diet and one that everyone loves.

I’m not sure when my feelings for quinoa changed, but I know it had something to do with it being served cold, rather than warm.

Suddenly, I loved it and couldn’t get enough.

This summer, I’ve been making a variation of this simple salad. It’s so flexible and easy. You can eliminate an ingredient or add others, such as onion, cucumber or avocado.

Quinoa Salad with Tomatoes, Corn, Black Beans, and Feta

one package of Trader Joe’s fully cooked organic quinoa (so easy; just microwave)
half of a corn on the cob
canned black beans, about a cup or so, drained and rinsed
1 yellow plum tomato
1/2 of a red beefsteak tomato
handful of feta cheese
You could also add onion and/or avocado.

Mix together.  Refrigerate.  Enjoy.

99 Days of Summer BloggingThis is post #85 of 99 in my 99 Days of Summer Blogging project.

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Cookbook Review: Carb-Conscious Vegetarian (71/99)

Carb Conscious Vegetarian

“The downfall of some vegetarian diets is a tendency to rely on white rice or pasta as the focus of the meal. After all, pasta and rice dishes can be quick, tasty, and economical. While it’s true that a little pasta or rice in moderation is harmless for most people, sometimes you can find yourself eating more refined carbs than anything else and ultimately putting on extra pounds — a telltale signal that it’s time to reevaluate what you’re eating.”  — Robin Robertson, Carb Conscious Vegetarian

This, in the proverbial nutshell, describes my approach to being vegetarian for two decades. Rice and (gluten-free) pasta are the mainstays of my go-to meals, and the former has definitely increased since going gluten-free several years ago.

Now, as I’ve mentioned in some very recent posts, I need to focus on reducing my carbs and lowering my cholesterol.  My triglyceride levels are in a super-high range and combined with the cholesterol numbers, I’m pretty sure statins are in my future.  Needless to say, I’m not pleased about any of this. The problem is, there doesn’t seem to be many cookbooks that are gluten-free AND vegetarian AND low-carb AND low cholesterol. I feel like I need to create my own repertoire of recipes. Expect to hear more about all this in future posts.

So, I’m trying to embrace this and using the need for new recipes as justification for borrowing piles of cookbooks at a time from our library, which has a very extensive cookbook collection spanning every possible cuisine, device, food group, diet and lifestyle, etc. We’re very fortunate in that regard.

Carb Conscious Vegetarian by Robin Robertson seems to be a good place to start. It’s from 2005, and a bit on the basic side with no photographs, but these 150 recipes “contain no refined carbohydrates, such as white bread, white rice, sugar, or pasta.”  Recipes using soy (including vegetarian crumbles and burgers, tofu, and tempeh) are included. Robertson describes this as a “moderately low-carb/all good carb” cookbook and includes an extensive list of food items and the carb counts for specific amounts.  She also includes an explanation of the glycemic index, including the number for certain foods. Most of the recipes are either already gluten-free or easily modified to be GF.

Recipes I’m interested in trying (none of these have any cholesterol) include:

Guacamame  (9 g. carbs) – avocado with the addition of edamame

Summer Vegetable Bisque (14 g. carbs) – the creaminess of the bisque is accomplished by pureeing the vegetables and stock

Bountiful “Big Bowl” Chili (28 g. carbs)

Victory Garden Stew (23 g. carbs)

Tabbouleh-Style Quinoa Salad (28 g. carbs)

Sloppy Josephines (18 g. carbs) – a variation on Sloppy Joes, with a note that it tastes better the next day. This sounds like it would be good to make ahead and eat for an early dinner, particularly when we are going someplace where we are unsure of the vegetarian food options.

Rich Man’s Pesto (2 g. carbs)

Wintertime Spinach Pesto (2 g. carbs)

Creamy Cucumber-Dijon Dressing (2 g. carbs)

White Wine Vinegar and Fresh Herb Marinade – for grilled vegetables (2 g. carbs)

Spinach-Mushroom “Frittata” – egg free (10 g. carbs)

Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
Robin Robertson 
Rodale 
2005 
243 pages

99 Days of Summer BloggingThis is post #71 of 99 in my 99 Days of Summer Blogging project. 

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