Baked Brown Rice Risotto

It's one of those Tuesdays when I have leftovers, again. And as the saying goes- she lives twice who lives well. I happen to think it's fun and challenging to use up leftovers in a creative way; and besides, Bubula, who likes to waste food?

I had a scant serving of Vegetarian Mulligatawny left over. And it started me to thinking, what if...

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Mexican Pumpkin Soup

A kicked up Mexican twist on pumpkin soup.

My blogging amiga Susan at Fatfree Vegan Kitchen posted this beautiful pumpkin soup recipe a few days ago, and I knew instantly I had to try it. I love soup with a pumpkin flavored base, and this one is a little bit different; it's not thick like my usual go-to pumpkin soup recipe. It's more brothy and textured with chunks of red potato, beans, and spicy green peppers. Pure comfort food with a kick.

I hope you like it.

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Easy Green Chile Cornbread- from a gluten-free mix

Green Chile Cornbread

I happened to have a Gluten Free Pantry Yankee Cornbread Mix on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out well. We grilled halved squares of it in a little bit of olive oil to accompany our Mexican Pumpkin Soup last night. Babycakes - this was too easy!


Ingredients:

1 package Gluten Free Pantry Yankee Cornbread Mix
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper or chili powder, to taste

Instructions:

Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.

Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack. 

Serve warm.

Ten Things You Never Knew About Me

My new comfort food. No, I'm not kidding.

Kalyn at Kalyn's Kitchen tagged me for a meme - my first. Hmmm...where to start?

Ten Things You Never Knew About Me

1. My favorite comfort food is peanut butter schmeared on a slice of hot buttered rye toast. Since going gluten free, I've had to settle for peanut butter on a rice cake. I know, I know. I hear many readers thinking, Make gluten free toast. Duh! And I could do that. I even have, on occasion, baked a gluten free bread. But then there were all those sawdust doorstops and hockey pucks that only made me even sadder- and need comfort food even more. Letting go seemed the Zen thing to do.

It takes more than courage to bake gluten free. It takes a strong ego. Because it's not for the faint of heart. Especially if you are also dairy-free and egg-free. Oy.

Or maybe it's all about desire. Maybe if I truly wanted bread again I'd somehow make it happen. Maybe I lack fire. Maybe my passion for sourdough and rye toast was only a crush, not a life-long commitment; because I haven't been courting or chasing the elusive bread replacement. Not with enthusiasm, anyway.

Edit: Years pass. Times change. New flours become available. I now have my toast back. My new delicious gluten-free bread recipe. My ryeless rye bread recipe and my favorite multigrain gluten-free sandwich bread recipe.) Yayness.

2. I was an extra in All The President's Men. I only got to lock eyes with Mr. Redford for maybe three seconds. But as three seconds go? Not too shabby.

3. I don't often wear shoes. Unlike many women- who apparently have a deep and penetrating love of ridiculously expensive, impossible to run in ho-heels, I prefer to go barefoot. Although I do own several one pair of $2.99 jelly flip-flops. And Rocket Dogs. UGGS. Does that count? Okay. Scratch that, then.

4. I can quote The Big Lebowski verbatim. (See Thing #3.)

5. I once had Seymour Cassel believing I was French for an entire week (I don't speak French). 

6. At key moments in my life (some might call them defining moments) I have chosen love over money with no regrets. Even though I drive a used car with a transmission that is steadily declining in performance at an alarming rate. (See Thing #4.)

7. I have learned more from my two children- my fascinating, talented, wise, smart, funny, empathetic sons- than I ever taught them. Motherhood has been a remarkable process of discovery, improvisation and invention. I am in their debt. For life. Not to mention, in love.

8. I'm shy and introverted and I tend to live in my head. That's the reality of the isolated painting and writing life. And that's why I love cooking. Cooking is not only a way to reconnect and share the day with my husband and sons, but also a way to connect with friends-- and now, fellow bloggers and readers. 

Cooking grounds me and brings me back to earth.

9. I'm hot flashing as I write this.

10. In another life (you know, in one of those other ten dimensions the Buddha talks about?) I'm a surfer and live at the beach. (See Thing #4.) The Dude Abides.

And now I tag:

Susan at Fat Free Vegan Kitchen

Brendon at Something in Season

Cate at Beyond the Fields We Know

Rowena at Rubber Slippers in Italy

Gluten-Free Frosted Banana Spice Cake and Cupcakes

Banana spice cake goodness.

We felt like baking our basic almond flour based Banana Snacking Cake yesterday. Usually we don't frost it but after a moment of not-so-deep reflection, the inspired idea of an apple cider icing got the better of both of us. We beat up a one pound box of powdered sugar with a dab of sweet butter, a splash of natural apple cider and pinches of nutmeg.

Here's what we did yesterday- please note: there are some from the original recipe (tweaking, always tweaking).

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Easy Chicken Enchilada Casserole - Layered, New Mexican Style

Layered enchiladas- a family favorite.

Enchiladas New Mexican Style

This easy make-and-bake gluten-free casserole recipe is perfect for a weeknight supper or a pot luck dinner. Especially during all the pre-holiday mishegas. Use gluten-free corn tortillas. Make it as spicy or as mild as your taste buds prefer.

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Baked Chicken Chili Brown Rice Casserole

Easy chicken rice casserole- gluten-free comfort food on a budget..

Need to use up leftover chili in a creative way? Toss this easy, budget-friendly recipe together- and transform leftover chicken chili into a cozy casserole.

By Monday or Tuesday I usually have one or two containers of leftovers kicking around. Too small to serve as a meal, but just too darn good to throw out. What to do? Make up a recipe. I've had some curiously palatable combos arise from this impulse to transform leftovers into something savory and fun. Here's the latest.

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Santa Fe Chicken Chili

Santa Fe by Karri Allrich

Santa Fe Chicken Chili Recipe

You can easily make this recipe in your favorite slow cooker or Crock Pot, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.

Ingredients:

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to taste

Instructions:

Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

Warm through and serve when you are ready.

If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

Serve with a wedge of lime.

My Pumpkin Corn Muffins would be a tasty addition.

Makes 4 servings.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Roasted Vegetable Cheddar Quiche

Gluten-free roasted vegetable cheddar quiche.

Karina's Roasted Vegetable Cheddar Quiche Recipe

I know what you're thinking. What do I do with a bowl of leftover roasted vegetables? Make a flourless gluten-free quiche, Darling. Forget the crust. You won't miss it. This little lovely is savory and perky all on its own. Lower in carbs. So what's not to love?

Ingredients:

2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)

4 oz. aged Cheddar cheese, grated

4 organic free-range eggs, beaten

1/2 cup light cream, Half and Half Cream (or non-dairy sub)

A pinch of nutmeg

A pinch of Old Bay Seasoning

10 sweet grape or cherry tomatoes, halved

Chopped basil or parsley

Instructions:

Pre-heat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.

Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.

In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)

Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.

Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.

Serves 4 for dinner; 5-6 for lunch - light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

If you must be dairy-free, try using gluten-free vegan cream cheese with organic soy milk, or non-dairy plain yogurt with shredded vegan cheese.

Pineapple Salmon Brown Rice Bake

A simple brown rice bake with salmon and pineapple.

My favorite food writer Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?

And so I did.

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Easy Green Chile Quesadilla

Green chile quesadilla.

Need a super fast and simple gluten-free lunch idea? This vegetarian quesadilla is as easy as uno, dos, tres.

Easy Green Chile Quesadilla Recipe with Sprouted Corn Tortillas

Corn tortillas are a favorite staple in our pantry. Whole grain and gluten-free,  tortillas make wonderful grilled sandwiches that are versatile, simple and delicious. Make sure the tortillas you choose are gluten-free.

Here is an easy favorite of ours, stuffed with chopped roasted green chiles and tiny organic grape tomatoes.

Ingredients:
1 tablespoon light olive oil
4 sprouted corn tortillas
1/2 cup canned chopped roasted green chiles, drained
6-8 grape or cherry tomatoes, roughly chopped
A dash of cumin
A sprinkle of fresh chopped cilantro
4 oz. Cheddar, or Jack cheese, sliced thin (or vegan non-dairy cheese)



Instructions:

Heat a griddle or large skillet over medium-high heat and coat with a dash of olive oil.

Lay two of the tortillas on the hot griddle. Spoon half of the green chiles on each tortilla.

Add the tomatoes. Season with cumin and cilantro.

Layer with slices of cheddar.

Top each with another tortilla and press down with a spatula.

Cook for a minute or two and carefully flip the quesadillas using a broad flat spatula. Press down a bit and cook until the cheese is melted and the tortillas are turning golden.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

How To Start Living Gluten-Free

Please go to my updated How to Go Gluten-Free Page

 

Thank you,

Karina

Gluten-Free Potato Sticks with Roasted Tomato Salsa

These crispy potato sticks are so easy to make- 
a perfect snack for those allergic to corn, 
wheat, rice and soy. Add spices if you like.

Crispy Potato Sticks with Roasted Tomato Salsa Recipe

For those avoiding corn and jonesing for chips and salsa, these crispy potato sticks are a goddess-send. Roasting thin strips of potatoes in a hot oven creates a crisp and flavorful fry. You can also serve them classic style, with sea salt. Offer a drizzle of apple cider vinegar or ketchup.

Ingredients:

1 Russet or Idaho baking potato per person
Safflower oil, or other high-heat stable oil such as Canola

To serve:

Old Bay Seasoning, or chili powder, if desired
Sea salt
Roasted Tomato Salsa- recipe below.

Instructions:

Preheat the oven to 425ºF. Line a baking sheet (or two) with parchment (this helps the potatoes get crispy).

Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks.

Toss the potato sticks into a bowl. Drizzle with just enough oil to coat; season and toss well.

Spread the potato sticks on the parchment lined baking sheet(s) in a single layer. Place in the upper third of the oven and bake for ten minutes.

Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden and sizzling on the outside, yet still tender in the center.

Drain the potato sticks briefly on a paper towel; sprinkle with sea salt.

Serve immediately with a side of homemade Roasted Tomato Salsa (recipe follows). Other dipping options include: Muir Glen Ketchup or your favorite Ranch-style dip.

Roasted Tomato Salsa

Ingredients:

1 1/2 pounds plum tomatoes, seeded, roasted and chopped- or use Muir Glen canned organic fire–roasted whole tomatoes, drained and chopped
2 tablespoons red onion, diced very fine
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar- or lime juice
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon ground chipotle or cayenne pepper, to taste
Pinch of organic sugar or agave nectar, to taste

Instructions:

Combine the salsa ingredients in a bowl, cover and chill for an hour. Taste for seasoning adjustments. Cover and keep chilled for up to 4 days- if it lasts that long.