Gluten Free Chicken Curry

Gluten Free Chicken CurryOne of my favorite stews growing up was my mom’s Chicken Curry. Of course in those days we grew our own coconut trees, ergo made fresh coconut cream and milk. There were even times we raised our own chickens for food.

My mom’s version used green curry powder. She also used whatever variety of potatoes were available on hand.

For my version, I added in cauliflower and use yellow curry powder, as it is what is readily available at our local grocery store here. If I cannot find frozen coconut milk, I use the Thai brand, organic coconut milk.

This recipe, I would say is comparable to my mom’s version in the way it is served: with love, and fondness for what is just hearty, good food.

May those who choose to prepare this Chicken Curry, savor their own fond memories.

Gluten Free Chicken Curry

What we will need to have:

3 lbs. red potatoes, cut into big wedges (or, quartered if potatoes are medium sized)
1 (10 oz.) package frozen cauliflower florets (or, 1/2 head cauliflower, cut into florets)
2 medium sized carrots, cut into medallions/rounds
1 green bell pepper, diced
1 red bell pepper, diced
1/2 of a medium sized white onion, chopped
2 garlic cloves, minced
1 tbsp. fresh ginger, grated
3 tsp. yellow or green curry powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
2 lbs. boneless chicken, cut into bite sized pieces
1 cup sweet peas
1 can organic coconut milk or 1 1/2 cup fresh coconut milk
2 cups chicken broth or water
2 Tbsp. light tasting oil (safflower, sunflower, canola)

What we need to do:

  1. In a 6-8 quart stock pot over medium high heat, heat oil and saute onions until translucent.
  2. Add garlic and ginger, saute for a minute.
  3. Into this add chicken pieces , curry powder, cumin and cayenne and cook until chicken is half way cooked.
  4. Add broth or water and bring all of it into a boil. Once boiling, reduce heat to a simmer and let simmer for about 30 minutes, covered.
  5. After 30 minutes, uncover and add potatoes, carrots and coconut milk. Let the whole thing come back up to a simmer.
  6. Cook for another 20 minutes, covered, before adding in bell peppers, cauliflower and sweet peas.  Simmer for another 5-10 minutes, just until cauliflower florets are cooked through.
  7. Serve over rice, by itself in a bowl or, with chunky gluten free and eggless / egg free bread.

Creamy Roasted Red Pepper and Tomato Soup

Creamy Roasted Red Bell Pepper And Tomato SoupI  have to say that the soups I grew up savoring, are not the kind my husband is used to having.  Tomatoes and vegetables were a big part of my diet but they were never the main “stars”, if you will of my family’s soup fare.  So, when I came to Texas, I was introduced to a plethora of other flavors that I quickly learned to  make my own.

Tomato soup is one such dish.  I like tomatoes, and classic tomato soup is fine with me.  That is, until I realized that it goes so well with roasted bell peppers and that together, they make one really good soup.  Making it gluten free and eggless for my family does not take any effort at all.

Anyways, I hope you will like my version of a creamy tomato soup with roasted red bell peppers.   Not only is it another gluten free and eggless/egg free soup to delight your family and friends with, it is also very tasty and satisfying.  🙂

Go ahead, create and enjoy this…

Creamy Roasted Red Pepper and Tomato Soup

What we will need to have:

  • 2 tsp. good olive oil
  • 2  white or yellow onions, chopped
  • 4 cloves garlic, minced
  • 6 red bell peppers
  • 8 large tomatoes – peeled, seeded and chopped or,  use one  28 oz. can of crushed tomatoes
  • 2.5  tsp.  dried thyme
  • 3 tsp.  paprika
  • 1 Tbsp. brown sugar
  • 8 cups chicken broth (gluten free for us, of course!)
  • 2 cups water
  • salt and pepper to taste
  • 1/2 tsp. ground cayenne pepper
  • a dash  or 2 of hot pepper sauce (optional)
  • 4 Tbsp. butter
  • 2  Tbsp. cornstarch
  • 1/2 cup heavy cream

What we will need to do:

  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turning to get all sides. Put into paper bag and seal.  Let rest for 15 minutes,  skin will come right off.  Core and seeds will at this time also easily fall out. Chop peppers then set aside.
  2. In a big pot, heat olive oil over medium heat. Add onions, saute until translucent (about 3-4 mins.) then add garlic. Cook  for another minute, just long enough for garlic to release aroma. Do not brown.
  3. Stir in tomatoes, bell peppers , thyme, paprika, and sugar. Cook over medium-low heat until almost dry, about 20- 25 minutes.
  4. Stir in chicken stock, water,  salt and pepper, cayenne pepper, and hot sauce (if using). Bring all to a boil, then lower heat, and simmer,  for  another 20 minutes.
  5. If using a  stick blender puree the entire mixture in the pot.  If you don’t have a stick blender,  strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  6. Ladle out about a cup into a heat proof  bowl.  Into this, add butter to melt, also stir in cornstarch. Make sure there are no lumps before adding it back into your soup pot.
  7. Bring all back up to  a boil, to let the starch do its thickening job.  Lower heat and simmer 10 minutes.
  8. Add cream and heat through.  Serve  warm with a  good salad and/or grilled sandwiches.

Gluten Free / Eggless Black Forest Cake

Gluten free Eggless Black Forest Cake A rich and delightful cake sure to satisfy is this gluten free and eggless / egg free black forest cake that my daughter and I have been working on.  And although she’s only eight years old, she pulled off making this awesome and delicious cake almost by her lonesome self.

Almost by her lonesome self because she could not quite reach the oven knobs and her mother (moi) could not risk her getting burned by accident while putting the cakes in the oven.   Also, this cake was one very “involved” recipe with quite a few steps that dear mom had to do a little bit of supervision.  After all, daughter is only eight years young and still my baby 🙂

Yep,  this gluten free and egg less black forest cake is one keeper of a recipe. It turned out so good that like myself, many would be delighted to be the recipient of such a labor of love creation. 😉

Gluten Free / Eggless Black Forest Cake

What we will need to have:

Dry Mix:

3 cups Z’s gluten free flour mix
2/3 cup cocoa powder, all natural/nut free
2 tsp. Xanthan gum
2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt

Wet Mix:

1 cup (packed) dark brown sugar
1/2 cup white sugar
2/3 cup vegetable oil (light tasting like sunflower, safflower, canola)
1/2 cup applesauce, unsweetened/all natural
1/2 cup milk of choice (whole milk, fat free, ricemilk, soymilk)
2 tsp. apple cider vinegar
1 Tbsp. vanilla extract (be sure to use real vanilla, not vanilla flavor)
1 cup coca-cola (classic)
***flaxgel slurry (1/2 cup  hot water plus 2 tbsp. ground flaxmeal) – cool slightly before using

For the cherry filling:

2 pkgs. frozen pitted cherries or 5 cups fresh, pitted cherries
1/2 cup white sugar
1/2 cup water
1/2 cup kirschwasser (a clear cherry brandy – Hiram walker makes a gluten free one)
1 tsp. vanilla extract

For the sweet butter cream frosting:

1/2 cup butter, softened (use unsalted if possible)
2 – 2 1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. sea salt ( if butter used is unsalted)

For the Kirschwasser Whipped Cream Frosting:

3 cups, cold heavy whipping cream
2 tbsp. powdered milk or sweet cream powder ( to stabilize the frosting)
2 tbsp. powdered sugar (optional- adds a hint more of sweetness)
1 tbsp. Kirschwasser/Cherry brandy

For Garnish:
Maraschino Cherries (your choice, I use dye free/food coloring free)
Miniature chocolate chips, chocolate slivers and/or, chocolate shavings (your choice)

What we need to do:

  1. Pre-heat oven to 350 degrees Fahrenheit. Prepare 2-3 round 9 inch baking pans or 2, 9x13x2 inch pans (greased/dusted with gf flour or lined with parchment)
  2. In a big bowl mix and sift all dry ingredients then set aside. This is your dry mix.
  3. Place sugars, oil, applesauce, milk, vinegar and vanilla into your mixing bowl.
  4. Turn handheld mixer or stand mixer on low at first then slowly work your way up to medium high, using a paddle attachment and mix until thoroughly combined.
  5. Add 1/3 of your dry mix into this and mix until just combined.
  6. Add 1/2 of coca-cola mixture then another 1/3 of your dry flour mix. Mix only until combined.
  7. Add your last 1/2 cup coca-cola and last 1/3 portion of dry mix. Mix again until just combined. Do not overmix. Use spatula to scrape sides of bowl down.
  8. Pour into your prepared cake pans and bake : rounds pans usually bake between 15-20 minutes; rectangular 9×13 pans usually bake in 20-25 minutes.
  9. Test if done by inserting a toothpick close to center, if toothpick comes out clean cake is done.
  10. Take cakes out of oven and cool. You may poke holes on the cake while it is still cooling so you can drizzle cherry liquid onto the cake. Cake will absorb this and remain moist even with refrigeration.

While the cake is baking in the oven, make the cherry filling:

  1. Place sugar, Kirschwasser and water in a non-reactive pan and bring to a boil.
  2. Boil for 2-3 minutes.
  3. Add cherries and turn heat down so the whole thing is just simmering. Cook cherries for about 5 minutes in the syrup before taking out the cherries to cool in a heat safe ceramic or glass bowl. Reserve the liquid for drizzling onto the cake.

**Make the buttercream frosting:

Cream the butter and powdered sugar. Add the salt if using and then add in vanilla.  You can either put this in a piping bag fitted with a small round tip or spoon into a ziplock bag then snip one bottom corner off so you have a make-shift piping bag.

**Make the Kirschwasser Whipped Cream Frosting:

Place whipping cream, milk or cream powder and powdered sugar into your mixing bowl. Using the whip attachment, beat starting on low working your way up to medium high (takes about 7 minutes in my mixer) until your cream has formed soft peaks. Add Kirschwasser / Cherry brandy and whip again until stiff peaks form (about another minute or 2), just don’t overdo it or you’ll end up with a greasy/butter like mess 🙂
Set this aside, place in fridge (covered) if not using right away.

Assembling your cake:

Make sure that your cake, and the cherry filling are completely cool before attempting to put/assemble your cake. Otherwise, it will melt off the buttercream frosting and run off your cake.

–If making a 3 layer round cake:
— Carefully remove parchment paper from bottom of cake and set cake in the middle of your cake plate.  Be sure to remember to handle your cake gently as they are quite moist from the cherry liquid soak.
— Pipe a thin layer of the buttercream frosting on it, using half of your mixture. Spoon half of your cherry filling on top of this but be sure you leave some space all around the cake. Your filling will spread out once you put the second layer of cake on top.
–After you have put second layer of cake on top, repeat process of buttercream frosting and cherry filling.
–Top off with your final layer of cake.
–Now, starting at the top, frost your cake with the cold Kirshwasser Whipped Cream Frosting. The frosting recipe is enough to cover the top and sides of a 3 layer round cake  or tops of two 9×13 inch cakes.
–You may decorate with chocolate chips dotted all around top and/or side of cake, or chocolate shavings or, a mixture of chips, shavings, cocoa buttercream icing, slivers of chocolate and arrange some maraschino cherries on top for a pop of color.

If using two 9x 13 cakes:

–You can either have two cakes or one big and thick rectangular cake:

For 2 separate cakes (more servings/good for a crowd or gathering)
For each cake:

–Leave the cake in the pan. Top with the cherry filling first then pipe half of the buttercream frosting on top. Then cover with half of the Kirschwasser Whipped Cream Frosting. Decorate with chocolate chips/shavings and maraschino cherries on top.  Repeat process with other cake.

For one big and thick rectangular cake:

Place one rectangular cake on a store bought cake board. Pipe all of the buttercream frosting on top, then  cherry filling, again leaving room for cherry filling to spread out. Top with other rectangular cake. Frost top and sides of cake with the Kirschwasser Whipped Cream Frosting and decorate with choco chips/shavings, and maraschino cherries.

Here’s how your piece of cake  could look like plated:

gluten free eggless blackforest cherry cake

Notes!!!

–This cake keeps for a week in the refrigerator.
–This cake tastes better, the following day–so you may want to make it a day ahead of the occasion.
–This cake needs to be refrigerated.
–You can find Kirschwasser or Cherry brandy at your local liquor store. Nobody will get drunk because the recipe cooks the alcohol out.  You can probably substitute clear cherry flavoring (maybe half a tsp. as I believe cherry flavorings are very strong in taste) for the Kirschwasser called for in the Whipped Cream Frosting, although the tablespoon of cherry brandy in the whole frosting is probably not enough to make anyone drunk 🙂 Have not had any drunk kids yet–LOL

Gluten Free Oven Baked Chicken Wings

Gluten Free Oven Baked Chicken WiingsIt does not matter what season it is:  Winter, Spring, Summer or Fall/Autumn, my kids can have chicken wings with this recipe in mind.

I have shared and served these wings with family, friends and acquaintances and I have received very good reviews.   Okay, okay –  they disappeared from the platter in a matter of  minutes, each and every time.

I would venture to say that  there are a lot of chicken wings aficionado within my immediate community.  And yes, they have been asking for the recipe, be they gluten and egg intolerant/sensitive or not.

As, I am here to please 🙂  never you mind that I enjoy being in the kitchen ( Yes! It is where you will find me most of the time)…here is my version of gluten free, egg free and delicious, all year long you can cook – oven baked chicken wings :

Gluten Free Oven Baked Chicken Wings

What we will need to have:

For the Chicken and Marinade:

4 lbs. chicken wings (about 2 kilos) tips discarded, each wing cut into 2 pieces
at the joint (or buy ready cut up pieces) Yields about 28 pieces
5-6 oz. (approx. 150 grams) plain yogurt ( I use Oikos greek yogurt, plain)
1 cup whole milk
1 tsp. garlic powder or 1 small garlic minced
2 Tbsp. white sugar
1 tsp. onion powder or 1Tbsp. fresh grated white onion
2 tsp. sea salt
1 tsp. freshly ground black pepper

For Basting:
2 Tbsp. melted Butter (Optional, but promotes browning)

For the different sauces: (See Notes, also)

Buffalo style:
1/3 cup hot sauce (cayenne pepper sauce- I use Frank’s Orig. and/or Red Devil
brand)
2-4 tbsp. melted butter ( depends on how buttery/spicy you want it)

Simple Honey Mustard:
1/4 cup Yellow Mustard of choice
1/3 cup Honey
1 Tbsp. lemon or orange juice (according to your preference of tangy or sweet)

Barbecue:

You may use store bought Bbq sauce or make your own and add your own smokey preference (Mesquite, Hickory,Applewood etc.)

Other things we need:
2 gallon zip lock bag
9x13x2 inch pan that’s fridge safe (glass or ceramic is good)
1 big jelly roll pan lined with foil and then lightly sprayed with oil  (I use a
15x17x1 inch pan and fit all 28 wing pieces perfectly)

What We Need To Do:

  1. Whisk together yogurt, milk, garlic, onion, sugar, salt and pepper.
  2. Place your wing pieces in the 2gallon zip lock bag.
  3. Pour yogurt mixture over chicken pieces.
  4. Carefully squeeze out much of the air and seal.
  5. Lay bag flat in your 9×13 pan and chill in fridge to marinate for at  least 4 hrs. Turn bag over after 2 hrs. So other side of chicken is  equally covered in marinade. Please note that overnight marinating is so  much better.
  6. Once chicken is finished marinating, drain marinade, dry off excess liquid from wings and place/arrange chicken pieces on your baking pan in a single layer. No  piece should be on top of another.
  7. Bake in a preheated 350 degrees Fahrenheit (about 175 Celsius) for 30 minutes.
  8. After 30 minutes,  take pan out, and increase oven temperature to 375 degrees (190 degrees Celsius).
  9. Remove excess liquid from pan with a heat proof basting tool/sucker or use a spoon.
  10. Drizzle melted butter, if using on top on chicken pieces and return to oven.Bake for 20-30 minutes more.
  11. Chicken is done when juices run clear and color is golden to just somewhat dark caramel.
  12. Take chicken out of pan, divide and toss in a heat safe bowl with your sauce or sauces of choice.
  13. Serve with rice or fries,  steamed or grilled veggies, a cucumber yogurt or potato salad and some nice sweet cantaloupe or honeydew melon—Enjoy!

Notes:

If you have no access to plain yogurt, you may marinate chicken in  “soured milk”.   Soured milk is achieved by mixing 1 1/2 cups whole milk  with 1-2 tbsp. kalamansi or lemon juice (freshly squeezed). Do not forget to add your spices 🙂

You may double or triple the amount of sauce as each recipe provided is  for 1/3 of the wing pieces.  I divided the lot of wings into 3 different  flavors, as some kids/people do not like their chicken too spicy, too  sweet or too smokey.

If you do not have a pan big enough to hold all the chicken pieces you may use 2 pans or cook the chicken in batches.

You may also halve the recipe if its only for 1 or 2 people.  28 pieces  of chicken wings was just enough to feed my family of five for one meal  and I served them with rice, melons and asparagus spears (lightly  steamed).

Creamy Gouda and Horseradish Spread

Creamy Gouda and Horseradish SpreadWhile we were living in San Antonio, a tradition of sorts started when it came to our Saturday meals.

True, being a gluten free and egg free household may have been a challenge and changed our way of life but that did not stop us from enjoying what we can, when it came to food.  I would often bake some gluten free bread and/or muffins sometime on Fridays and early Saturday, we would head out and buy a variety of cheeses, smoked salmon or something similar, fresh fruits and salad mix.  Out of these, we would make our lunchtime feast.  We would get adventurous enough to try out different kinds of cheese and there would be “winners” and “losers” – as far as our taste buds were concerned.

One such cheese that became a winner was Gouda.  We found that we liked Gouda cheese, be it wrapped in red wax, aged or smoked.  We liked it so much that I often use either the red wax or smoked Gouda to make a creamy spread that everyone in my family enjoys.  We spread it on glutenfree and eggless bread and corn muffins.  It goes well with a variety of gluten free chips, as well.

So, here’s my version of a creamy gluten free and eggless Gouda and horseradish spread…Who knows?  Maybe you may just start a foodie tradition of your own 😉

Creamy Gouda and Horseradish Spread

What we will need to have:

8 oz. Red wax Gouda cheese, grated
8 oz. Cream Cheese, softened
3 Tbsp. Prepared Horseradish
1 tsp. ( a clove) garlic, minced
3/4 cup whipping cream, whipped to a soft peak
pinch of sea salt
1 tbsp. smoked paprika ( for sprinkling on top)

What we need to do:

  1. In a medium sized bowl using a hand held mixer, mix together gouda, cream cheese, horseradish, and garlic.  Mix until well incorporated.
  2. Once the mix is combined,  stir in sea salt.
  3. Fold in whipped cream until just combined. Refrigerate for at least an hour before serving.
  4. Serve with smoked paprika sprinkled on top.  The smokiness of the paprika, highlights the creaminess of this Gouda spread.

Enjoy!

Notes:

This spread on gluten free bread or corn bread triangles, goes well with red lentil  and / or, roasted red pepper tomato soup.

Eggless Dill and Chives Potato Salad

Eggless Dill and Chives Potato SaladBefore my son was cleared of his potato sensitivity, our household was deprived of anything that had potatoes in it.  That meant, no potato au gratin, no baked potato, no mashed potatoes and no potato salad.

Let’s just say that it was a bit of a challenge for my husband who basically grew up on a meat and potato diet.  It seemed to me that there would be no respectable barbeque affair as far as he was concerned, without a side of potato salad.  It did not matter how you prepared it, as long as it was in the menu.

In fact, on our wedding day my hubby and I had smoked brisket at our reception.  And since I was new to a Texas style potato salad,  dear husband made it by himself while I just watched and observed.  I have long since developed a version of potato salad that rivals my in-laws’ best, but that will be reserved for the day that we are no longer an egg-free household. 😉

These days our potato salad is fresh tasting, tangy and robust in flavor even without the eggs or mayonnaise.  I would venture to say that it is rather good and could easily be mistaken for the mayo or miracle whip based ones that many are used to eating at gatherings.

So, why don’t you step right into our world and enjoy this :

Eggless Dill and Chives Potato Salad

What we need to have:

3 lbs. red potatoes, peeled and cut into bite sized pieces
1  1/2 cup Vegennaise (Gluten free / Egg Free)
1/2 cup white onion, minced or diced very fine
1/2 cup red bell pepper, diced very fine
1/2 cup yellow bell pepper, diced very fine
2 Tbsp. dill pickles, minced (or, same amount dill pickle relish – gluten free)
2 Tbsp. fresh dill, snipped  (or, chopped very fine)
2 Tbsp. fresh chives, snipped (or, chopped very fine)
2-3 Tbsp. Dijon mustard (gluten free)
2 tsp. garlic, minced
1 tsp.  yellow mustard (gluten free)
1/4 tsp. ground cayenne pepper
2 tsp. sea salt  (for seasoning the cooking water for the potatoes)
ground black pepper to taste ( I  tend to use freshly ground pepper)

What we need to do:

  1. In a 6-8 qt. stock pot, pour cold/tap water and bring it to a rolling boil over medium high heat.
  2. Into this boiling water, add about 2 tsp. sea salt before carefully dropping in your prepared potatoes.  Cook potatoes for 15-20 minutes.  Should be fork tender but not mushy.  Drain potatoes in a colander and set aside to cool.
  3. In a medium sized bowl, mix together – vegennaise, onion, bell peppers, pickles, dijon and yellow mustard, chives, dill, garlic and cayenne pepper.   This is your dressing. Set aside.
  4. Place cooled potatoes in a fridge safe bowl or container.
  5. Pour prepared dressing over potatoes and gently but thoroughly mix together.
  6. Cover and set in the fridge for at least two hours before serving.  The flavors will need this time to meld together to make your salad decidedly full of  flavor and yummy.

Enjoy your eggless dill and chives potato salad with your favorite barbequed ribs, brisket or smoked sausages!

Gluten Free Red Lentil and Tomato Soup

Gluten Free Red lentil and Tomato SoupLentils  are a good source of not only protein but dietary fiber,  iron, Vit. B1 and minerals , as well.  And knowing them to be as such, I have been trying to explore the lentil culinary world if you will.

So far, I have had lentils in the form of a salad and two kinds of soup.  Loved the salad, am happy to report.  And the soups?  So far, so delicious and hearty!

At this time, I will be sharing with you a red lentil soup that works really well with both cornbread triangles and french bread slices. Topped with my version of creamy Gouda horseradish spread  and/or pimiento cheese spread –  so yummy!   All of these are gluten free and all egg free, of course 🙂

Gluten Free Red lentil and Tomato Soup

What we will need to have:

1 Tbsp. good extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves, fresh if possible
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. crushed red pepper flakes
5 medium carrots, peeled and chopped
4  celery ribs, roughly chopped
1  (15 oz.) can diced tomatoes
1 (28 oz.) can crushed tomatoes
1 (32 fl. oz) Gluten Free/MSG free Chicken  or Vegetable Stock or Broth
6 cups filtered water
1/2 cup red wine (one you don’t mind drinking)
3  Tbsp. balsamic vinegar
1 lb. (16 oz. dry weight) red lentils, rinsed well with warm water
sea salt to taste
freshly ground black pepper to taste

What we will need to do:

  1. In an 8 qt.  soup pot, heat olive oil over medium heat.
  2. Into this add, onions and saute until almost translucent.
  3. Add garlic, bay leaves, basil. red pepper flakes and oregano, carrots and celery. Saute for about a minute.
  4. Then, add  in tomatoes, stock, water, wine and balsamic vinegar. Bring all this to a boil, cover then reduce heat to simmer.
  5. Simmer for 15 minutes, before adding in lentils.   Stir together and cook for  30 minutes more.  All the vegetables should be soft but not mushy and lentils are somewhat creamy.
  6. Ladle out about a third of the soup. Puree this then add back into your still simmering pot.
  7. Stir and taste at this time. See if you need more salt and want the added spice of black pepper.
  8. Serve hot with some cornbread triangles or gluten free bread on the side.

Notes:

–If you want more flavor for the kiddos to dig into, go ahead and spread your cornbread and/or bread slices with either some creamy Gouda horseradish spread or, pimiento cheese.   Or, splurge and treat them to a choice of both 😉

–Make sure that after you have rinsed the lentils that you also pat them dry or, drip dry in a colander with small holes – smaller than the lentils so you don’t lose any of them.  We don’t need our lentils soaking up excess liquid.  At least, not before we cook it in our soup.

Gluten Free/Eggless Embutido (Filipino-style Meatloaf)

Gluten Free Eggless Embutido Filipino style meatloafMeatloaf is considered a comfort food by many people.  It is a comfort food on both sides of my family.  Although the similarity ends in the term meatloaf.

The meatloaf my husband’s family grew up eating is made with beef,  with maybe just a bit of ground pork, a variety of herbs, then is usually baked and served with an herbed tomato based sauce.

Meanwhile, my family’s version of meatloaf is generally made with ground pork ,  minced vegetables,  sweet pickles, raisins, stuffed with sausage and eggs, wrapped (foil, parchment, banana leaves) and steamed.

Where I come from this meatloaf version is called Embutido.  It is usually served on special days with banana catsup on the side.  My children, husband and I like them with russian dressing; the kind I make of course 😉

Since one of my kiddos have a bad reaction to eggs, I tend to either omit the eggs or substitute firm tofu.  I have to say that it is good either way.   Embutido can be served  as an appetizer or as a main dish with a side of lightly steamed vegetables and/or plain cooked rice.

Differently sweet, not overly salty and a bit tangy – Embutido is a special Filipino dish that is worth the time and effort to make and then share with those you care about.

Gluten Free/Eggless Embutido (Filipino-style Meatloaf)

What we need to have:

2 lbs. ground pork
1  1/2 cup bread crumbs (gluten free/wheat free – I usually use my french bread crumbs for this)
1 cup carrots, minced
1 cup dark raisins
1/2 cup black currants
1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/2  white onion, minced (about a cup)
1/2 cup sweet pickles, minced
1/2 cup tomato catsup
1/2 cup white cheddar cheese (can be omitted)
1 Tbsp. cornstarch
1 Tbsp. Tapioca starch
2 cloves garlic,  crushed and minced
1 tsp. baking powder
2 tsp. freshly ground black pepper
1.5 to 2 tsp. sea salt
flaxgel for 2 ( 2 Tbsp. flaxmeal stirred into 1/2 cup hot water; cool b4 using)
12 pcs. vienna sausage, cut lengthwise or  6 wiener sausage cut lengthwise then halved
1 lb. firm tofu cut in strips (each about the size and thickness of a halved vienna) or, 3 hard boiled eggs, sliced into wedges
8 pcs. foil, each about 10 inches by 12 inches
a steamer (I  use a bamboo one that you just set over a pan of boiling water)

What we need to do:

  1. In a big bowl put in ground pork.  Over this, sprinkle Tapioca, Cornstarch and Baking Powder.
  2. Add in bread crumbs, raisins, currants, carrots, peppers, onions, sweet pickles, catsup and cheese (if using).  Mix well.
  3. Season with salt and pepper.
  4. Pour in cooled flaxgel mixture and with a fork or spatula, stir together until well combined.  Now you have your meat mixture.
  5. On a piece of foil,  spoon out about an 8th portion of your meat mixture.  Flatten out to approx. 5 inch wide by 8 inches long.
  6. Put in the sliced vienna sausage and sliced  tofu or boiled eggs (if not allergic) alternately on the middle of the flattened meat mixture.
  7. Roll the foil to form a cylinder, locking the sausage and egg in the middle of the meat mixture.  Sort of like rolling as you would sushi.  Once done,  twist ends to lock in meat loaf , sealing the edges of the foil wrap. Repeat process until you have used up all of your mixture.  You should have about eight meatloaf rolls wrapped in foil.
  8. Place in prepared steamer and steam for 1 to 1.5 hours – depends on what kind of steaming device one uses.  I happen to use a bamboo one that is just set over a boiling pan of water (medium heat).
  9. Once cooked, take out  “rolls”, do not unwrap but let cool a bit before placing in your fridge.
  10. Once cold, unwrap, slice and serve with preferred sauce  or fry individual slices and serve warm.

Notes:

–  Delicious even with just plain catsup or get fancy with russian dressing
–  Stays good refrigerated (in foil) for 10 days.  Keeps in the freezer wrapped in foil for a month.

Gluten Free / Eggless Fudge Coca-cola Cake

Gluten Free / Eggless Coca-cola Fudge CakeMy husband and I, were on our way to San Antonio, Texas and had stopped by at a Cracker Barrel for lunch when I saw this on their menu: Double Fudge Coca-cola Cake!  Needless to say, I was all over the picture and was going to try it for dessert.  Unfortunately, I was too full after our lunch and  could not justify the sugar buzz and sick feeling that I was going to definitely suffer if I ordered and ate it.  So, I let that one go…sigh 🙁

After the business trip was over, I decided to do a search on the net for a copycat recipe.  Of course, I knew that none of them would be gluten free and certainly not  egg free/eggless, but it was a point of reference.  I knew then, that there would come a day that I would again, want that fudge coca-cola cake.

Finally, after a bunch of tweaking with flavors and gluten free flours, I decided on this recipe for my version.  Unlike the original recipe that has a frosting similar to an old fashioned fudge,  my version calls for a more intense chocolate topping: not too sweet,  more like a ganache really and melts in your mouth.

If you love chocolates and cake together, but is on a gluten free and/or eggless diet, do not fret.  Here’s one recipe that is  worth giving a try and sharing:

Gluten Free / Eggless Fudge Coca-cola Cake

What we will need to have:

1 cup Coca-cola
1/2 cup Buttermilk
3/4 cup Butter or margarine ( I use Land o’ lakes butter)
1 cup Brown Sugar
3/4 cup White Sugar
flaxgel for 2 ( 2 Tbsp. flaxmeal, stirred into 1/2 cup hot water; cool slightly b4 using)
3 tsp. good Vanilla extract
2 cups Z’s Gluten Free Master Mix for Cakes *
1/4 cup regular, natural cocoa powder
1 tsp. baking soda
1 & 1/2 cups miniature marshmallows (be sure it’s gluten free & egg free; homemade is best)
Ganache chocolate topping (see recipe below)

What we will need to do:

  1. Combine coca-cola and buttermilk.  Set aside.  In another bowl mix your dry ingredients (flour, cocoa, baking soda).
  2. Beat butter at low speed with an electric mixer, until creamy. Gradually add sugar, beat until blended. Add flaxgel and vanilla; beat at low speed until combined.
  3. Add the cola/buttermilk mix. If it looks a bit curdled,  don’t worry.  Mix well for a minute then add in all your dry ingredients. Mix starting on low then move up to medium high.  Mix batter well for about 2 minutes, scraping sides with spatula, if need be.
  4. Turn mixer off before folding in marshmallows.
  5. Pour batter in a parchment lined or non-stick 9x13x2 pan.
  6. Bake @ 350 for 30-35 minutes.  Remove from oven, let cool half an hour before “frosting” with prepared topping.

Ganache Chocolate Topping:

7 oz. Bittersweet Chocolate, chopped
1 oz. White chocolate, chopped
1 Tbsp. corn syrup (optional – adds another hint of fudgy sweetness)
1 Tbsp. whipping cream
1 tsp. Vanilla extract
2-3 tsp. light tasting vegetable oil (depends on the fat content of chocolate and cream)
pinch or two, sea salt for sprinkling on top (optional) – this highlights the chocolate flavor though

  1. In a heat proof bowl over a double boiler, mix all of the above and melt.  It does not take too long to do this, so make it close to the end of the cooling period for your cake. Maybe 3 minutes prior.  Do not burn,  result should be thick, glossy and spreadable.
  2. Pour over cake, spread and let set/firm up, before cutting your cake into serving pieces.

Yields approx. 48 bite sized (inch sq.) pieces

* Z’s Master Mix for cakes (good for cakes, pancakes, biscuits)

1 cup White rice flour (superfine/powder)
1/2 cup Brown rice flour (superfine/powder)
2/3 cup Arrowroot
1/3 cup Tapioca starch
1/4 cup Farine de riz Blanc (Rice flour made by soaking rice in water, then grinding and drying the results)
2 Tbsp.  Garbanzo Bean Flour
2 Tbsp. White Sweet Potato Starch

Notes:

– If you can’t find Arrowroot, you may possibly substitute potato starch.  I have  also made this, half potato and half arrowroot, with great result.
– If you can’t find farine de riz blanc, you may substitute with sifted, superfine white rice flour (packing the measuring cup, is likely to result in too dense a cake).

Gluten Free / Eggless Reuben Sandwich

Gluten Free / Eggless Reuben SandwichWhy does she do it? You may ask.  And my usual answer stands:  ” I love to see happy faces at the dinner table.” Yes, my kiddos’ silent munching and occasional bursts of happy babble is enough to get me in the kitchen again: cooking and creating “something”.

Today’s victim of choice is a gluten free and eggless Reuben Sandwich on a dark mock-rye bread, complete with semi-homemade russian dressing.

I know, I know – “mock-rye bread” sounds ominous  but if you have tried my recipe for Gluten Free and Eggless Dark Mock-Rye Bread, you will appreciate this sandwich for what it is:  a delicious, labor of love creation. It is my tribute to the classic Reuben Sandwich that many love.

Do not tell them it’s gluten free and just serve it to friends – all they will notice is how good a sandwich they are having.

Gluten Free / Eggless Reuben Sandwich

(serves 5)

What we need to have:

10 slices Dark, Mock-Rye Bread (Gluten Free / Egg Free)
20 slices Lacy Swiss Cheese
3/4 cup Sauerkraut (Bubbies brand makes a decent one)
8 oz. corned beef, thinly sliced
2 Tbsp. butter, softened
Russian Dressing (see recipe below)

Marigene’s Semi- Homemade Russian Dressing:

2/3 cup Vegennaise
1/4 cup sour cream
4 Tbsp.  tomato catsup
2 tsp. prepared horseradish (I typically use Bubbies, gluten free and may add a tsp. more depending on how “fresh” it is)
1 tsp. Worcestershire sauce (gluten free)
1.5 tsp. grated white onion
1/8 tsp. paprika
salt and pepper to taste ( I usually omit the salt)

What we will need to do:

  1. In a fridge safe container that has a cover,  mix together all of your ingredients for the russian dressing, season to taste and cover. Place in your fridge and best to let sit for an hour at least, so the flavors will meld.
  2. After an hour, assemble your sandwiches by:  slathering the russian dressing on one slice of bread, top with a slice of swiss cheese,  a 5th of the corned beef, a 5th of the sauerkraut, another slice of cheese then cover with another slice of bread slathered on the inside part with more russian dressing.
  3. Set aside and repeat process with other sandwiches.
  4. After all of the sandwiches are assembled,  heat a skillet over medium heat.
  5. Butter tops of sandwiches and when skillet is hot, put sandwich  or sandwiches buttered side down.  Cook for about 1-2 minutes or until desired brownness is achieved.  Butter other side, before flipping sandwich over and cooking for about another minute or two.

Serve whole or cut in half.  May be served with dill pickles, chips, a salad and/or soup.  If  you  have a hungry bunch, have a feast and serve with all of the aforementioned items. 🙂