Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, July 24, 2014

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives


Right now corn and tomatoes are in prime peak at the farmers markets, and priced well.  I love corn on the cob, but it does a number on my teeth.  I thought why not cut the corn kernels off the cobb and saute them with my favorite corn pasta.  Corn on corn.  Top it off with some summer tomatoes (anything kind(s) that appeal to you) and chives to freshen it up and make it aromatic.  This dish is super light and easy to make.  Some protein toppers to add in to compliment this dish well would be grilled chicken or shrimp, feta cheese, any fresh crumbly cheese.  And for pasta - any kind will work, but I'm partial to my favorite Italian gluten-free corn pasta, Le Veneziane.

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives
Ingredients:
  • Olive oil, 2 tablespoons
  • Corn kernels, cut from 3-4 ears of fresh corn
  • Salt and pepper, to taste
  • Tomatoes, about 1/2 pound, cut into medium dice (half or quartered if using cherry tomatoes)
  • Corn Pasta Fettucce, 1 package/250 grams
  • Fresh Chives, handful, chopped fine
Directions:
  1. Using a large sauce pan, bring salted water to a boil for the pasta.  Drop the pasta and stir to ensure it doesn't stick together.
  2. In a large skillet, heat up oil over low-medium heat.  Saute the corn kernels with stirring for about 5 minutes.
  3. Drain the pasta and immediately add to skillet with corn.  Season to taste with salt and pepper.  Top with tomatoes and chives.  Enjoy immediately.

Makes 4 servings.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on corn on the cob.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing corn on the cob recipes to try out from our other friends:



Thursday, July 17, 2014

Long John Silver's Style Fried Chicken Planks (gluten-free)


I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-free.  This chicken is so perfectly fried with a great tasting batter that is crispy with a perfect balance of flavor from the salt and garlic/onion and a touch of sugar.  Now, remember you can make this a higher nutritional content by picking a more "wholesome" all-purpose gluten-free flour like Bob's Red Mill.  I used all white and refined with gluten-free Bisquick that I found lurking in my pantry.

Long John Silver's Style Fried Chicken Planks (gluten-free)
Ingredients:
  • Chicken Breast or Tenderloins, 1 lb (cut into planks)
  • All-Purpose Gluten-Free Flour, ¾ cup
  • Cornstarch, 2 tablespoons
  • Baking Soda, ¼ teaspoon
  • Baking Powder, ¼ teaspoon
  • Salt, 2 teaspoons
  • Sugar, 1 teaspoon
  • Onion Powder, ¼ teaspoon
  • Garlic Powder, ¼ teaspoon
  • Water, 1 cup 
  • Canola Oil (or any vegetable oil), 3-4 cups or as needed

Directions:

  1. Combine dry ingredients in a medium/large bowl and mix well.
  2. Add water and stir until well combined.
  3. Heat oil to between 360 and 375.
  4. Dredge the chicken in batter to coat completely.
  5. Deep fry for until golden brown (about 3 minutes per side).
If you feel the need for a dipping sauce, there are a couple of different options: ketchup; honey mustard (1:1/honey:mustard); tartar sauce; or "fancy sauce" (mayonnaise with hot sauce of your choice.)  Enjoy immediately, for it doesn't keep well.  Probably won't last know considering how tasty it is.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on chicken.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing chicken recipes to try out from our other friends:



Thursday, July 10, 2014

Thai Coleslaw



I love mayonnaise and anything mayonnaise based.  However, it doesn't serve me well when I'm watching my weight.  Obviously, I'm a sucker for traditional coleslaw.  This time,  I wanted to come up with a healthier version that was packed with flavor and texture.  Recently, I rediscovered my little recipe book, "Art of Thai Cooking," from a cooking class I took while in Thailand.  I immediately went to the green papaya salad.  Hey, that's like a coleslaw.  I'll just make substitute out ingredients for those that are more traditional to coleslaw and readily available at the average American grocery store.  This is a simple recipe, yet complex with the traditional four components of Thai cuisine: salty from the fish sauce; sweet from brown sugar; tart from lime juice; and slightly spicy with chili sauce.  Feel free to swap out ingredients, like using red cabbage for green cabbage; and green papaya or any fruit for mango.

Thai Coleslaw
Ingredients:
  • garlic, 1-2 cloves, minced
  • chili sauce, 1 teaspoon
  • fish sauce, 1 tablespoon
  • brown sugar, 1 teaspoon (or palm sugar)
  • cabbage, 1/2 head, shredded
  • mango, 1, peeled and cut julienne
  • green onions, 2 stalks, chopped fine
  • cilantro, handful, chopped fine
  • roasted peanuts, 2 tablespoons, chopped course
Directions:
  1. In a large mixing bowl, combine the garlic, chili sauce, fish sauce, and brown sugar.
  2. Add the cabbage and mango, mix well.
  3. Add in the green onions, cilantro, and peanuts (reserving a little for garnish) and mix well, yet carefully.
-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on coleslaw.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing coleslaw recipes to try out from our other friends:


Thursday, July 3, 2014

Corn Dogs (gluten-free)



What's more American than meat on a stick?  Hot dog on a stick.  I love corn dogs.  Really, who doesn't?  Corn dogs are a guilty pleasure for many of us, whether we admit it or not. These are baked with a Brazilian bread mix of tapioca flour, which is nice and chewy. The "dog" can be your choice of hot dog, veggie dog, chicken sausage, etc. Just make sure it is precooked. If it is large, you may want to cut it in half lengthwise.

Corn Dogs (gluten-free)

Ingredients:
  • 1 package of chebe bread mix (your choice)
  • ¾ cup of corn meal
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic or onion powder (optional)
  • 2/3 cup milk
  • ¼ cup oil (vegetable, canola, olive, etc.)
  • 1 egg, large, beaten
  • (½ cup grated cheese of your choice, optional)
  • 6 precooked dogs (your choice)
  • 3 sets of wooden chopsticks, separated and soaked in water (so they won't burn in oven)

Directions:

  1. Preheat the oven to 375F degrees.
  2. In a large bowl, mix the chebe, corn meal, sugar, salt and garlic/onion powder until uniform. Add in the liquids, the milk, oil, egg (and cheese if desired). Mix with spoon until homogenous. Separate the dough into 6 portions. Put a chopstick into the dog, mold one portion of the dough around the dog until uniform and completely covering it. Repeat for all six.
  3. Place in oven and bake for about 20 minutes or until just golden brown.
Note: Chebe mix can be found at your local store here: http://www.chebe.com/pages/store-locator

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on 4th of July treats.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/
  Other amazing patriotic recipes to try out from our other friends:


The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats

Thursday, June 26, 2014

Grapefruit, Pineapple, Basil, Coconut Milk Gelato



When I was working for a flavor company, fruity tropical drinks were all the rage. To this day one of those flavor profiles I cannot shake. Grapefruit pineapple basil, that I worked on a big beverage company's project for a South American bottled drink. Thinking about it now makes my mouth water. It is sweet, tart, with a herbal basil aroma. I boosted this flavor profile by using light coconut milk as the base, and potentiating the flavors with a touch of salt. The flavors had to steep in the fridge (for several hours), and the texture had to be like velvet. Therefore, nothing could be cut or ground to so fine to the point where I could not strain it. Garnish. This cannot be some plain looking gelato. It needed embellishment. I decided to highlight the two main flavors: pineapple, which was sliced thin and dried in the oven at a low temperature; and basil leaves, which were fried at a very low temperature in vegetable/canola oil. I put the garish in a container of granulated sugar to protect them and sugar coat. 

Grapefruit, Pineapple, Basil, Coconut Milk Gelato
Ingredients:
  • 1 whole grapefruit (juiced)
  • ~2/3 pineapple
  • 1 can coconut milk (12 oz), unsweetened
  • 1/2 cup basil leaves, chiffonade (cut into very thin strips)
  • 1/2 tsp Salt


Directions:

  1. Blend or mill very rough/coarse the fruit + coconut milk + sugar + salt. Turn into large bowl.
  2. Add in the basil. Stir. Chill in fridge for several hours, preferably overnight.
  3. Strain before putting into ice cream maker.
  4. Garnish with crystallized pineapple and basil leaf.

Serve immediately if you prefer a soft-serve texture.  Turn into an airtight freezer-proof container and allow to firm up in freezer for a couple of hours if you want a harder texture to scoop.

-Erin Swing
Swing Eats


This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on frozen treats.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing frozen treat recipes to try out from our other friends:





For a savory frozen treat:

Thursday, June 12, 2014

Shrimp Burgers with Sriracha Aioli on Bibb Lettuce


When I saw Food Network's Summer Soiree theme this week was burgers, I remembered about my shrimp burgers.  I haven't made them for years!  I love scrimps!  To be honest, I forgot the inspiration for this shrimp burgers....  They are super tasty and super easy if you have a food processor.  (I couldn't find mine with my recent move.  And they have veggies built in them for extra packed nutrition.  These work on a bed of lettuce (as pictured above) or as a traditional burger with a bun and the fixings.


Shrimp Burgers (makes 4-6 burgers)

Ingredients
Burgers:
  • 1 tbs olive oil
  • 1 cup of fresh button mushrooms, chopped fine (brunoise cut)
  • 1 small yellow onion (1/2 medium or large onion), chopped fine (brunoise cut)
  • 1/2 red bell pepper, chopped fine(brunoise)
  • 1 large egg
  • 1 lb raw shrimp, cleaned and chopped fine (or run through a food processor)
  • 1 tsp fresh thyme, finely minced (optional)
  • ¼ tsp salt
  • 1/8 tsp ground white pepper (black pepper will work, too)
  • up to a 1/2 cup instant mashed potato flakes, if needed
  • bib lettcue

Sriracha Aioli:
  • 3 tbs mayonnaise
  • ½ tsp chili garlic sauce (Sriracha)
  • 1/8 tsp garlic powder

Directions
1. In a large skillet/fry pan, warm the oil over medium heat.  Sauté the onions, mushrooms, and red peppers until transparent and tender.  Remove from heat and allow to cool.
2. In a large bowl whisk the egg with the seasonings.
3. Add in the shrimp, seasonings, and the sautéed vegetables.  Stir or best to mix with hands until incorporated.  If it's too runny, add in a small about of instant mash potato flakes.
4. Divide into 4-6 portions and shape into burger patties.
5. Cook on a medium-hot griddle or large fry pan coated with some oil.  Cook for 2-3 minutes each side.  Serve on a bed of bib lettuce with aioli.  Of course, works well on a good brioche roll, too.

-Erin Swing 
 Swing Eats (formally known as The Sensitive Epicure)


This is part of Food Network's Sensational Sides Feast. Check out The FN Dish. This week we're focusing on burgers. On twitter, we're tagging #SummerSoiree. Here are other amazing burgers recipes to try out from our other friends:

Thursday, June 5, 2014

S'Mores Bars (gluten-free)




Welcome to my new blog.  The Sensitive Epicure has morphed into Swing Eats.  Look for more to come, hopefully with Swing Eats baked goods headed your way.  They're "gluttonous and good for you," full of puffery, and gluten-free of course!

It must be summer.  I find myself thinking of bonfires and roasting wienies and marshmallows.  Of course, classic s'mores come quickly to mind.  Ah, I these are a rare treat as a Celiac.  I say, I can make these for all to enjoy: make them "healthier" with nutritious ingredients in the graham cracker crust like almond flour, brown rice flour, flaxmeal, and of course chocolate; and in a form that's packable for picnics or any outings.  These are super easy to make.  Just make sure to use a scale for best results with the graham cracker crust and allow time to cool in order to cut and pack without oozing all over the place.  Yes, the gooiness is deliciousness.  These can be made vegan by subbing out butter for vegan butter (like Earth Balance) and vegan agar-based marshmallows.

S'Mores Bars (gluten-free)
Ingredients:
  • Butter, 60 grams
  • Flaxmeal, 10 grams
  • Salt, 4 grams
  • Vanilla extract, 10 grams
  • Cinnamon, 3 grams
  • Sugar, 50 grams (brown or white)
  • Almond flour, 100 grams (blanched)
  • Brown rice flour, 50 grams
  • Semi-sweet chocolate chips, 1 package (12 ounces/240 grams)
  • Marshmallows, small
Directions:
  1. Preheat (toaster) oven to 350F.
  2. In a medium mircowave-safe medium bowl, weigh in the butter and flaxmeal.  Microwave for about 30-40 seconds on high, until just melted.  Stir well.  Add in the salt, vanilla, cinnamon, sugar, and mix well.  Then mix in the almond and brown rice flours.
  3. Turn into a square brownie pan (8"x8" or 9"x9"), compact to an even thickness using the bottom of a 1/2 cup measurer (the only real good use for it).  Bake at 350F for 15 minutes, until golden brown.  Remove from oven and turn off heat.
  4. Immediately and evenly distribute the whole package of chocolate chips on top of the hot graham cracker crust.   Place back in hot oven for a couple of minutes until super glossy and slightly melty looking.  Remove from oven and smooth melted chocolate chips using an off set small spatula.
  5. Place in fridge to slightly firm up the chocolate surface a little bit.  Carefully place the marshmallows on top of the chocolate.  Get as creative as you want.  Just make sure it's even for broiling.  I used my handy kitchen forceps.
  6. Place under a broiler for a couple of minutes.  Here it is critical to babysit, or else the marshmallows will turn into carbon. Remove and allow to cool.  Placing in the fridge helps for half an hour.  Make sure it is set completely before cutting.  Makes about 12 servings.
-Erin Swing
Swing Eats (formally known as The Sensitive Epicure)

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on packable desserts for your picnic.  On twitter, we're tagging #SummerSoiree.  Here are other amazing packable desserts recipes to try out from our other friends: