Seeing as I have packed the camera away, I unfortunately haven't been taking any photos of my foodstuffs lately. But, I shall list for you the recipes I have made (plus any changes I made) in this post!
Also, in case you didn't know, I discovered a new source of cross-contamination this week: plastic storage containers! Apparently they can absorb gluten! *themoreyouknow*
I felt like I was going insane all week, getting glutened daily but not using/eating anything with gluten-containing ingredients. And it wasn't BAD reactions, just mild discomfort and bloat (and over the week, I began getting depressed and anxious). I was starting to think they were psychosomatic. Nope. Not crazy. It's my (admittedly very old) Gladware. *sigh* Oh well, at least we're moving and I have an excuse to get more?
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So, on with the
RECIPE LINKS
This is my favorite thing of the week. Andalusian Gypsy Stew. Also known as "Olla Gitana", but this recipe, instead of being vegetarian (like all the other recipes I looked up), this one is a bit heartier with the addition of sausage and pork. The only changes I made were to omit the bread crumbs (for obvious reasons) and the pork bones (simply because I didn't have them). It. Is. Incredible. Very hearty, very healthy, very flavorful. Go. Make it now. I'll wait. **Low Carb, Gluten-Free, Vegetarian/Vegan Option**
Last night, I prepared this for myself: Spinach with Chickpeas and Fried Eggs. NOW. The recipe made me think of something else I wanted to try for a while, called shakshouka. Or menemen. See a theme? So what did I do? I mixed them together! I started with the onion, and a thinly sliced red and green bell pepper. Cooked that until tender, and then I tossed in the chickpeas, tomatoes (I used a whole 28-oz/798 mL can), and garlic. I allowed this to simmer for about 30 minutes (I wanted the bell peppers/onion broken down) and then I added in the broth and spices (I doubled the spice amounts). I let that cook on almost-high-heat for almost an hour, until the broth had mostly boiled off (and left the delicious taste behind). About 30 minutes before serving, I tossed in all on the spinach (in batches, because that's a lot of spinach), stirred it in, and fried up my egg in the meantime (not in a ton of oil, just a spritz). Add a dash of lemon juice or a vinegar of your choice at the end to give it a bit of acid flavor. Really healthy and filling, great for lunch, dinner, or breakfast. (The original recipe says this is 4 servings, but to me it looks more like 6? I don't know how you could eat 1/4 of the recipe without bursting.) **Slow Carb, Gluten-Free, Vegetarian/Vegan Option without the eggs**
I also made these puppies! Carrot Cake Protein Bars. Instead of syrup, I used Splenda, and instead of coconut flour, I used almond meal. This resulted in a batter-like consistency, rather than a dough, so I just poured it into a baking pan and cut it afterward. Really delicious! A great fake-out dessert (or breakfast...porque no los dos?) full of good stuff. And it really does taste like carrot cake. **Low Carb, Gluten-Free, High-Protein, Vegetarian, Vegan Option with Egg Replacers**
Lastly, my "real" dessert of the week was Gluten-Free Goddess' Pumpkin Pie Bread. So good. So so good. I added chopped up dark chocolate Toblerone to it (no chocolate chips in the house). To die for. **...Yeah, this is just gluten-free, not healthy at all :P.
There you have it! Enjoy, readers. Go make these things.
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And a VERY great piece of advice to fellow gluten-intolerant/Celiacs: If you get glutened, swallowing a shot (a couple of tablespoons) of apple cider/white vinegar (dilute it if you want) will reduce your symptoms. I didn't believe it until I tried it. Within 10 minutes, my bloat had almost disappeared, the headfog had dissipated, and the nausea was gone. Such a relief not feeling sick! But you're gonna feel really strange for a few minutes, just be warned.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Saturday, February 23, 2013
Friday, February 15, 2013
Roasted Vegetable Meatloaf and Maple-Dijon Brussels Sprouts
Somehow I have never posted this recipe.
And yet, it's one of my favorites, and completely worth all the effort. I've made it for guests and they say it's the best meatloaf they've ever had--and I have to agree!
Total credit to the original recipe! The only thing I have ever changed is leaving out the panko--which kind of works, but you have a more crumbly loaf. Or, instead of panko, I toast GF bread and then grind it up in the food processor.
You can go to her website to get the recipe since I change nothing.
Now, the Brussels sprouts, I will give you that one. Roasted, caramelized Brussels sprouts are DELICIOUS. Try them. Really. You must.
Ingredients:
1 pound Brussels sprouts, halved
2 T. maple syrup
2 T. Dijon mustard (I used large grain)
2 T. olive oil
1 T. red wine vinegar
Instructions:
Toss everything together and place in a baking dish.
Bake at 375 degrees F for 40-45 minutes, or until caramelized and tender.
And yet, it's one of my favorites, and completely worth all the effort. I've made it for guests and they say it's the best meatloaf they've ever had--and I have to agree!
Total credit to the original recipe! The only thing I have ever changed is leaving out the panko--which kind of works, but you have a more crumbly loaf. Or, instead of panko, I toast GF bread and then grind it up in the food processor.
You can go to her website to get the recipe since I change nothing.
Ingredients:
1 pound Brussels sprouts, halved
2 T. maple syrup
2 T. Dijon mustard (I used large grain)
2 T. olive oil
1 T. red wine vinegar
Instructions:
Toss everything together and place in a baking dish.
Monday, November 19, 2012
Chicken and Sausage Jambalaya
I'm back!
Spent a week with Charles in Boston. Had a great time, I really love that area. Told myself I would update, but I didn't. Oops.
Today's recipe is one I've had saved for over a year, and last night, I finally decided to make it. I frequent a site called Reddit (Frequent? Ha, it's really an addiction to a time sink!), and I give all the credit to user sardonicsalmon for posting his in-law's grandmother's recipe for chicken jambalaya.
Be warned, you can feed a small village with this recipe. But, it freezes well, so do what you will! It also takes up a large chunk of time to prepare, so it's a great all-day weekend food-project.
Ingredients:
1 whole chicken, giblets removed (mine was about 3 lbs.)
2 quarts, or more, of water
5-6 hot Italian/cajun/andouille sausage (whatever you can find)
6 (yes, 6) medium onions, diced
3 green bell peppers, diced
3 red bell peppers, diced
6 stalks of celery, diced
6 cloves of garlic, minced
2 serrano chiles (or jalapenos, or chipotles), minced
1/2 t. red pepper flakes
1 T. thyme leaves
2 t. marjoram
Hot sauce to taste
1 T. salt
1 t. black pepper
2 cups of rice (not instant; I used a wild rice blend per the recommendation of a commenter)
Instructions:
You can do this in one pot or two. Use a heavy-bottomed stock pot or a dutch oven, but whatever you use, make sure it has a heavy lid.
Take your chicken and place it in a large pot, pour the water over it (enough water to cover it) and bring to a boil over high heat. Turn down your heat and simmer until the chicken meat is falling off the bones (about 30-45 minutes). Remove, allow to cool a bit, and pull all the meat off, chopping into bite-sized pieces. Place the chicken bones, skin, etc. back into the pot and continue boiling to create your chicken stock. After about an hour, remove the chicken parts, strain the mixture, and cook down until it is about 1/3 of the original amount of stock. Make sure you have enough to cook the rice per package instructions (about 4-5 cups).
You can empty out the pot and reserve the stock in a bowl, or use another pot now.
Place sausages, whole, in the pot and brown over medium-high heat. Make sure it's fatty sausage so that you render out some grease. When just cooked through, remove the sausage and reserve, slicing it into bite-sized pieces.
Add in all the chopped veggies (onions, peppers, garlic, chiles, celery) and turn the heat down to medium-low. Cook for about 20-30 minutes, stirring occasionally, until the veggies are cooked down a bit and translucent (no browning, though). It looks like a lot, but as the original poster said, it will reduce by half, at least.
Add in the herbs, salt, pepper, and hot sauce. Stir and cook about 5 more minutes, taste, and correct seasoning.
Add in the meats and rice. Stir in your stock. My veggies had let out a lot of water, and I ended up only using a few cups of my chicken stock to cook the rice properly. Bring to a boil, then turn down to LOW and place the lid on the pot. Cook for 50 minutes, no stirring, no bothering. It won't burn.
When done, remove from heat, and allow to sit for about 10 minutes with the lid on. Serve!
This is fantastic, and I hear it's even better leftover. Enjoy, everyone!
Spent a week with Charles in Boston. Had a great time, I really love that area. Told myself I would update, but I didn't. Oops.
Today's recipe is one I've had saved for over a year, and last night, I finally decided to make it. I frequent a site called Reddit (Frequent? Ha, it's really an addiction to a time sink!), and I give all the credit to user sardonicsalmon for posting his in-law's grandmother's recipe for chicken jambalaya.
Be warned, you can feed a small village with this recipe. But, it freezes well, so do what you will! It also takes up a large chunk of time to prepare, so it's a great all-day weekend food-project.
Ingredients:
1 whole chicken, giblets removed (mine was about 3 lbs.)
2 quarts, or more, of water
5-6 hot Italian/cajun/andouille sausage (whatever you can find)
6 (yes, 6) medium onions, diced
3 green bell peppers, diced
3 red bell peppers, diced
6 stalks of celery, diced
6 cloves of garlic, minced
2 serrano chiles (or jalapenos, or chipotles), minced
1/2 t. red pepper flakes
1 T. thyme leaves
2 t. marjoram
Hot sauce to taste
1 T. salt
1 t. black pepper
2 cups of rice (not instant; I used a wild rice blend per the recommendation of a commenter)
Instructions:
You can do this in one pot or two. Use a heavy-bottomed stock pot or a dutch oven, but whatever you use, make sure it has a heavy lid.
Take your chicken and place it in a large pot, pour the water over it (enough water to cover it) and bring to a boil over high heat. Turn down your heat and simmer until the chicken meat is falling off the bones (about 30-45 minutes). Remove, allow to cool a bit, and pull all the meat off, chopping into bite-sized pieces. Place the chicken bones, skin, etc. back into the pot and continue boiling to create your chicken stock. After about an hour, remove the chicken parts, strain the mixture, and cook down until it is about 1/3 of the original amount of stock. Make sure you have enough to cook the rice per package instructions (about 4-5 cups).
You can empty out the pot and reserve the stock in a bowl, or use another pot now.
Place sausages, whole, in the pot and brown over medium-high heat. Make sure it's fatty sausage so that you render out some grease. When just cooked through, remove the sausage and reserve, slicing it into bite-sized pieces.
Add in all the chopped veggies (onions, peppers, garlic, chiles, celery) and turn the heat down to medium-low. Cook for about 20-30 minutes, stirring occasionally, until the veggies are cooked down a bit and translucent (no browning, though). It looks like a lot, but as the original poster said, it will reduce by half, at least.
Add in the meats and rice. Stir in your stock. My veggies had let out a lot of water, and I ended up only using a few cups of my chicken stock to cook the rice properly. Bring to a boil, then turn down to LOW and place the lid on the pot. Cook for 50 minutes, no stirring, no bothering. It won't burn.
When done, remove from heat, and allow to sit for about 10 minutes with the lid on. Serve!
Friday, August 31, 2012
Adventures in Sausage & the Search for the Perfect Poutine Sauce Recipe
While my (also Celiac) sister was visiting, we got the bright idea (or, rather, Charles did) to make our own sausages while taking a lovely stroll through Parc National d'Oka. We gathered recipes and our supplies and went to work!
I don't have the exact recipes saved, but we made two types: chicken-sage-apple and pork-chipotle-beer. Both were GF (I actually found a halfway-decent Quebec-made GF beer) and delicious!
If you want recipes and information about making your own sausages, Charles found them here, on TheSpicySausage.com.
Now, for poutine.
If you don't know what this is, fret not, you just haven't been to Montreal or Canada and had the heart-attack-in-a-bowl that is (at its very basic state) fries (fried in lard, typically), cheese curds, and "poutine sauce".
The recipe for poutine sauce has eluded me for ages. No one's online recipes seem to get it right. Something is always MISSING. It is NOT just chicken gravy, like many people would have you believe. But this time around, I HAVE DISCOVERED THE MISSING INGREDIENT.
It is soy sauce.
Not much. Not more than a few dashes. But just a tad to deliver its heavy umami flavor.
I didn't write down my recipe (good job, Amy), but, basically, it is:
1 1/2 cups each chicken and beef broth.
A few dashes of soy sauce.
Salt & pepper.
2 T. each cornstarch & water to thicken.
Heat broths in a saucepan until boiling. Add in soy and S&P. Add in cornstarch and allow to cook down to a gravy consistency (or thicker).
The taste was DEAD-ON this time, but it was a little thin. I was too excited.
Also, cheese curds are a necessity. No substitutions work quite as well. They are fresh from the cheese factory here and they squeak when you bite into them.
I don't have the exact recipes saved, but we made two types: chicken-sage-apple and pork-chipotle-beer. Both were GF (I actually found a halfway-decent Quebec-made GF beer) and delicious!
If you want recipes and information about making your own sausages, Charles found them here, on TheSpicySausage.com.
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| Getting it started after the casing had to be cut. |
 |
| Yeah, sausage! |
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| The completed raw pork sausages, in natural casing. |
If you don't know what this is, fret not, you just haven't been to Montreal or Canada and had the heart-attack-in-a-bowl that is (at its very basic state) fries (fried in lard, typically), cheese curds, and "poutine sauce".
The recipe for poutine sauce has eluded me for ages. No one's online recipes seem to get it right. Something is always MISSING. It is NOT just chicken gravy, like many people would have you believe. But this time around, I HAVE DISCOVERED THE MISSING INGREDIENT.
It is soy sauce.
Not much. Not more than a few dashes. But just a tad to deliver its heavy umami flavor.
I didn't write down my recipe (good job, Amy), but, basically, it is:
1 1/2 cups each chicken and beef broth.
A few dashes of soy sauce.
Salt & pepper.
2 T. each cornstarch & water to thicken.
Heat broths in a saucepan until boiling. Add in soy and S&P. Add in cornstarch and allow to cook down to a gravy consistency (or thicker).
The taste was DEAD-ON this time, but it was a little thin. I was too excited.
Also, cheese curds are a necessity. No substitutions work quite as well. They are fresh from the cheese factory here and they squeak when you bite into them.
 |
| Gluten-free poutine! |
 |
| We baked our sausages on a bed of peppers and onions. |
 |
| Complete meal! |
Wednesday, March 28, 2012
Baked Italian Savoy Cabbage and Sausage Casserole
This is a really filling, really tasty, comforting dish that almost satisfies a lasagna craving! Incredibly flavorful and hearty.
Ingredients:
2 lb. savoy cabbage, sliced into 1/2 inch ribbons
1 T. olive oil, plus more as needed
4 sweet Italian sausages, removed from casings and crumbled
1/2 cup diced tomatoes in juice (or more, depending on your taste)
Salt and pepper, to taste
1 cup grated mozzarella
1 cup heavy cream
1/2 cup finely grated parmesan cheese (I used a little more)
Instructions:
Preheat the oven to 350 degrees F (you can do this while preparing the dish).
Bring a large pot of water to boil, and prepare an ice bath (cold water + ice) in a large bowl. Add cabbage to the boiling water and cook for 5 minutes. Remove with a slotted spoon (or drain in a strainer) and add immediately to the ice bath to stop the cooking. Allow to cool, then drain well. Using a salad spinner, dry the cabbage well.
In a medium skillet, heat 1 T. oil over medium heat. (I actually didn't find the oil necessary, as I had normal pork sausage, which is fatty enough.) Add crumbled sausage and cook until done through. Stir in the tomatoes, and season with salt & pepper to taste (I didn't find salt to be necessary). Allow the water from the juices to cook off.
Oil a medium-sized casserole dish (my Le Creuset was too large...a 2.5 quart round casserole dish would have been way better).
Place 1/3 of the cabbage into the bottom of the dish. Season generously with salt and pepper. Top with half the mozzarella and sauce. Repeat this layer. Top with the last third of the cabbage and all the parmesan cheese.
Pour the cream over the top and bake, uncovered, in the preheated oven for 45-50 minutes until browned and bubbly.
Serve in shallow bowls (there will probably be some liquid) with a lovely glass of wine! And bread, if you're not doing low-carb :D.
(Once more, excuse my dumb cell phone pictures.)
Ingredients:
2 lb. savoy cabbage, sliced into 1/2 inch ribbons
1 T. olive oil, plus more as needed
4 sweet Italian sausages, removed from casings and crumbled
1/2 cup diced tomatoes in juice (or more, depending on your taste)
Salt and pepper, to taste
1 cup grated mozzarella
1 cup heavy cream
1/2 cup finely grated parmesan cheese (I used a little more)
Instructions:
Preheat the oven to 350 degrees F (you can do this while preparing the dish).
Bring a large pot of water to boil, and prepare an ice bath (cold water + ice) in a large bowl. Add cabbage to the boiling water and cook for 5 minutes. Remove with a slotted spoon (or drain in a strainer) and add immediately to the ice bath to stop the cooking. Allow to cool, then drain well. Using a salad spinner, dry the cabbage well.
In a medium skillet, heat 1 T. oil over medium heat. (I actually didn't find the oil necessary, as I had normal pork sausage, which is fatty enough.) Add crumbled sausage and cook until done through. Stir in the tomatoes, and season with salt & pepper to taste (I didn't find salt to be necessary). Allow the water from the juices to cook off.
Oil a medium-sized casserole dish (my Le Creuset was too large...a 2.5 quart round casserole dish would have been way better).
Place 1/3 of the cabbage into the bottom of the dish. Season generously with salt and pepper. Top with half the mozzarella and sauce. Repeat this layer. Top with the last third of the cabbage and all the parmesan cheese.
Pour the cream over the top and bake, uncovered, in the preheated oven for 45-50 minutes until browned and bubbly.
Serve in shallow bowls (there will probably be some liquid) with a lovely glass of wine! And bread, if you're not doing low-carb :D.
(Once more, excuse my dumb cell phone pictures.)
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