Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, September 29, 2016

Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)



Cauliflower deserved to be dressed up a bit, made into a fritter, with other tasty ingredients that compliment this white variety of a cabbage.  This flavor combo is perfect for cauliflower.  This recipe turned out light and fresh, as much as a fritter can get.  I pan-fried them in a minimal amount of avocado oil in a few batches.  Avocado oil has a high smoke point and is heart-healthy.  For a more time efficient cooking method, it may be easier and quicker to bake them in an oven; try 375F for 20 minutes, flipping halfway in between.  I'll have to try that next time.  They freeze easily and can be garnished to make pretty and extra tasty.

Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)

Ingredients:

Cauliflower Florets, 500 g (about 3/4 head)
Garlic Cloves, 2-3 (blanched and minced)
Sweet Onion, 40 g (about 1/4)
Jalapeño, 50 g (about 1 large, diced fine with seeds and ribs removed)
Cilantro, 20 g (about 1/2 bunch, chopped fine + extra for garnish)
Green Onions 20 g (about 2 stalks, chopped fine)
Shredded Cheese, 100 g (about 1 cup, I used a Mexican mix)
P.A.N. Arepa Flour, 50 g (about 1/3 cup) or use tapioca flour/starch or GF flour mix
Salt and Pepper to taste
Ground Cumin, 1/4 teaspoon (optional, gives a nice smokiness)
Eggs, 2 large, lightly beaten
Avocado oil or any oil of your choice
optional garnish: Greek yogurt with a little Tajin or ground chipotle mixed in

Directions:

In a large microwave safe bowl, microwave the cauliflower florets covered for 5 minutes or until steaming.  Remove and allow to cool covered.  Once cool enough to handle, drain any excess water, and run through food processor  until uniform. Peel garlic cloves and place in a small sauce pan of boiling water for 2 minutes, fish out with a fork, allow to cool, and mince or put through a press.  In a large mixing bowl combine the cauliflower, garlic, grated onion, diced jalapeño, chopped cilantro, cheese, P.A.N. flour, cumin, salt and pepper to taste.  If you want heat, leave the ribs and seeds in the jalapeño.  Once it's seasoned to your liking, then mix in the eggs.

(Chemist secret: how to clean your hands effectively after cutting a jalapeno....  Rub you hands with any kind of oil, followed by a good lathered wash with soap.  It works!  It removes all the capsicum that is oil soluble and that could burn your eyes when you inadvertently rub your eyes with hot pepper fingers.  Ouch.)

Warm a large skillet over medium heat with about 2 tablespoons of oil.  Portion out fritters (I used a 1 ounce portioner/ice cream scooper), place into skillet, and flatten.  Brown for about 8-10 minutes a side.  Flip and cook other side the same.  Transfer onto a paper towel lined plate.  Cook in batches until done.  For garnish, mix a little Tajin (found in Mexican section) or ground chipotle into Greek yogurt or sour cream to taste.  Sprinkle on some chopped cilantro.

Makes about 16 fritters.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest. Check out The FN Dish. The fall theme we're focusing on here is cauliflower. On twitter, we're tagging #FallFest.


Thursday, September 22, 2016

Apple Roses (gluten-free)




Rosettes have been all a flutter in social media for the past year.  It's a great trend; I love them.  I decided to give these apple roses a try.  Super easy.  Here's an example video.  Instead of using apricot preserves, I went with cinnamon sugar.  Unfortunately for those of us who can't do gluten, puff pastry is not an option.  As there's no gluten-free puff pastry on the market.  I hope to change that one day!  If you can find a roll-out, ready to bake gluten-free dough - use it!  Otherwise, here's a simple recipe to whip up.

Apple Roses (gluten-free)

Ingredients:

  • Apples, 2-3 of your choice
  • Lemon, 1,juiced
  • Sweet Rice Flour, 125 g
  • Almond Flour, 50 g
  • Oat Flour, 50 g
  • Salt, pinch
  • Baking Powder, 5 g / 1 teaspoon
  • Butter, 50 g melted
  • Egg, 1 large scrambled
  • Cinnamon sugar for dusting
Directions:

Preheat oven to 350F.

Prep the apples:  In a large microwave-safe bowl, mix the lemon juice with the water.  Cut the apples in half and core out the seeds.  Slice very thin. Leaving out the top and bottom slices.  Mix apple slices in lemon water and microwave for 3 minutes.  Drain in colander.  Allow to cool before handling.

Make the dough.  Mix together the flours with the salt and then mix in the melted butter and scrambled eggs.  Mix until it comes together.  Roll out on any GF flour dusted surface to about a quarter inch thickness.

Assembly.  Cut dough into strips of 8 inches long by 1.5 inches wide.  Sprinkle cinnamon sugar on the dough. Lay down apple slice beginning at the left, then overlapping next slice over half of the previous slice.  Repeat, giving a little space at the end.  Fold dough over the apples.  Sprinkle more cinnamon sugar on the dough and apples before rolling up.  Roll up loosely.  Remember, this is organic not perfection.  Place in greased and cinnamon sugared muffin tin.  Bake for about 40-45 minutes, until golden brown.

-Erin Swing
Swing Eats


This is part of Food Network's Fall Fest. Check out The FN Dish. The fall theme we're focusing on here is anything for the kids. On twitter, we're tagging #FallFest.


Thursday, September 8, 2016

Peanut Butter & Jelly Sandwich Cookies (Gluten-Free & Flourless)


Peanut butter & jelly makes me feel like a kid.  Why not make PB&J sandwich cookies?  They’re easy to make, transport, and eat.  The simplicity of these peanut butter cookies are what make them so irresistible.  This recipe I made extra peanut-buttery by adding in processed roasted peanuts rather than any type of flour.  I also minimized the sugar in the recipe, just to add the necessary sweetness for the cookie.

PB&J Sandwich Cookies

Ingredients:

½ cup Roasted Peanuts (75 g)
1/4 cup Sugar, white granulated (55 g)
1/4 cup Light Brown Sugar (55 g)
1 whole large Egg
1 white only large Egg
1 cup Creamy Peanut Butter (265 g)
(1/4 teaspoon if using unsalted roasted peanuts)
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about ½ cup Sugar, white granulated for dusting and pressing
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about 1 cup Jam or Preserves of your choice (I used Strawberry Preserves)
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***Recipe makes about 24 cookies, 12 sandwich cookies (using a small scooper, about 1 heaping teaspoon)


Directions:

Preheat oven on bake to 325F.

Using a food processor (I use a mini-prep size), add in the white + brown sugars + roasted peanuts. Process until finely ground and homogeneous. In a medium/large bowl, using a fork, scramble the 1 whole egg and 1 egg white. Add in the sugar + peanut/sugar mixture and blend with fork until uniform. Add in peanut butter in three portions and mix by hand until just mixed evenly. Warning – do not over mix or the oil will start separating out. If the batter is too soupy, let sit for several minutes to thicken.

Put 1/2 cup granulated white sugar in a small bowl. Using a small scooper or two teaspoons, portion out each cookie. Roll the dough in a ball and coat in sugar, or put the scoop of batter into a small bowl of the sugar and roll around until coated. Put onto parchment paper on a cookie sheet or cooking stone and cross-mark with a fork (12 cookies/sheet). Bake for 10-12 minutes, until lightly brown on edges. Sprinkle with a little more sugar fresh out of the oven for a more sugar-frosted effect. Cool on rack.

Take about a half cup of the jam/jelly/preserves and microwave for about 20 seconds.  Remove and stir.  Add in more of the jam to cool off and stir.  This makes it easier to work with and the jam will set up once cooled as a sandwich cookie.  Time for assembly: turn over half of the cookies and add in the warm jam, about a heaping teaspoon; allow to cool for a minute or two.  Place the other cookie on top and allow to sit for at least 30 minutes to set up.  Easy to pack up in plastic wrap for packable lunches.  They freeze and thaw out well, too.

-Erin Swing
Swing Eats (previously know as The Sensitive Epicure)

This is part of Food Network's Fall Fest. Check out The FN Dish. The fall theme we're focusing on here is anything for the kids. On twitter, we're tagging #FallFest.


Thursday, September 1, 2016

Onigirazu: Gluten-Free Japanese Rice Sandwiches


Onigirazu.  O-ni-gi-ra-zu. It's fun to say, right?  What is it? It's a Japanese rice sandwich. Perfect for any picnic, or as a portable snack.  And even better - it's gluten-free and everyone will love them.  No need for a fancy sushi mold or bamboo mat, just hand-folding this assembly will make a beautiful onigirazu.  However, do use a short grain/sushi/sweet rice variety as it's sticky and will hold it all together.  It can be white, brown, or a mix.  Another trick it to have all your ingredients tailored (cut) and mis-en-place (ready to go, in order).  See the picture in the upper left hand corner.


This is so easy, fun, and quick to make.  Let your creativity go wild!  Maybe all veggies with some tofu or tempeh?  Or a tunafish sandwich style?  Or a bagel style with smoked salmon, cream cheese, green onions?  Or more of a traditional American sandwich style?  Go for it.


The two "sandwich" varieties I went with:



  • California Roll Style With:
    • nori / roasted seaweed sheet
    • short grain rice, warm or room temperature, can mix in sesame seeds
    • crab sticks (Kroger has a GF version. Or you can use real crab)
    • cucumber, julienned
    • carrot, julienned
    • avocado, julienned
    • pickled ginger, finely chopped (optional)
    • wasabi flying fish roe, or plain (optional, found at Japanese market)
      • DIRECTIONS: On a flat surface like a large cutting board, lay down a piece of plastic wrap, place shiny side of nori facing down and matte side up.  In the center, loosely place a thin layer of rice (to avoid too dense of an onigirazu), followed by a thing layer of all the fillings.  Work quickly, as the nori will soften up and be difficult to work with.  Fold in the two opposing corners in, then tuck and fold in the opposite two corners.  Follow by folding the plastic wrap around the onigirazu in the same method.  Allow to sit (at room temperature, in fridge, or cooler) until ready to eat and the nori is hydrated.  Once the nori is soft and hydrated, cut in half.  When ready to eat, peel off the plastic wrap and enjoy!  (Note: I forget to add the rice on top before folding.  At first, I thought this could be a lower content carb style.  I don't recommend it - that rice is needed on both sides to hold it all together.

  • Hawaiian Spam & Eggs Style With:
    • nori / roasted seaweed sheet
    • short grain rice, warm or room temperature, can mix in rice seasoning of choice
    • Spam, sliced and seared, and cut to size
    • egg, scrambled and cooked, and cut to size
    • green onion, chopped fine
    • leaf lettuce, cleaned and dried, and cut to size.
      • DIRECTIONS: On a flat surface like a large cutting board, lay down a piece of plastic wrap, place shiny side of nori facing down and matte side up.  In the center, loosely place a thin layer of rice (to avoid too dense of an onigirazu), followed by a thing layer of all the fillings.  Work quickly, as the nori will soften up and be difficult to work with.  Fold in the two opposing corners in, then tuck and fold in the opposite two corners.  Follow by folding the plastic wrap around the onigirazu in the same method.  Allow to sit (at room temperature, in fridge, or cooler) until ready to eat and the nori is hydrated.  Once the nori is soft and hydrated, cut in half.  When ready to eat, peel off the plastic wrap and enjoy!




-Erin Swing
Swing Eats

This is part of Food Network's Summer Soiree. Check out The FN Dish. The summer theme we're focusing on here is anything portable for Labor Day Weekend. On twitter, we're tagging #SummerSoiree. Here are other delicious picnic style recipes to check out: (Google Blogger - Please fix this crazy formatting problem.)

Thursday, August 4, 2016

Gluten-Free Gnocchi With Tomato Sauce And Basil



*(Sorry about the formatting, as Google Blogger is not cooperating with my format changes.)

While working at Fundació Alicia in Spain, one of our last duties as an intern was to make a dish that is typical of where we live — that was an intimidating task considering that two of the staff were elBulli chefs. My Italian roommate and fellow intern, Michela, wanted to do a trial run of her dish, gnocchi, at the apartment. Again, we cooked side-by-side, as I made the gluten-free version of her gnocchi.  These pillows of deliciousness are worth the time and work, as well as the sauce.

She taught me that gnocchi is a very basic ratio: 1 kilogram of potatoes to 100 grams of flour to 1 egg with a generous pinch of salt. While working at a restaurant in Bologna, she made 10 kilogram batches of gnocchi on a regular basis. (That is 22 pounds: a lot of gnocchi.) The secret to perfect gnocchi, she confided, was that half the potatoes should be starchy (russets/Idaho) and the other half waxy (red). The flour has very little impact in this recipe, and I figured that potato flour made the most sense to use since it's naturally gluten-free. It makes so much sense that I wonder why all potato gnocchi is not made with potato flour.


Ingredients

For the gnocchi:
  • 500 grams (about 1 pound) russet or Idaho potatoes, peeled and cut medium dice
  • 500 grams (about 1 pound) red potatoes
  • Salt
  • 1 large egg, room temperature, lightly beaten

  • 100 grams (about 1 cup) potato starch, plus more for dusting

For the tomato sauce:

  • 3 cloves garlic, minced fine
  • 2 tablespoons olive oil
  • One 28-ounce can diced tomatoes
  • ½ teaspoon salt, to taste
  • Fresh ground black pepper, to taste
  • Dried chile flakes, to taste (optional)
  • 10 fresh basil leaves, cut chiffonade (very thin strips), save some for garnish
  • Grated Parmesan or Pecorino Romano cheese, for garnish

Directions

For the gnocchi:

Put the potatoes in a large pot of salted water. Cook over high heat until fork tender, about 10-15 minutes. Drain through colander and immediately run potatoes through food mill or ricer (in batches, as needed) onto a large jelly roll pan. Make sure that the potatoes are evenly distributed in order to cool off efficiently. (This prevents heavy gnocchi.) Allow the potatoes to cool to room temperature.


Place the potatoes onto a clean working surface. Make a small well and add the beaten egg with a small amount of the potato starch. Start worked with your clean hands and knead the dough until evenly distributed. Add more potato starch gradually, while kneading, until dough is still wet, but not sticky. Form the dough into a large, smooth ball. (At this time, dust the jelly roll pan for a place to store the cut and dusted gnocchi.)


Using a bench scraper or a butter knife cut a ½-inch slice of the dough and roll into a rod about ¾ inch in diameter and dust with potato starch. Cut the rod of dough into small pieces, using the first joint of your index finger as a guide to ensure consistent sizing. Transfer to jelly roll pan, and make sure the entire surface of the gnocchi are lightly dusted. Repeat until all of the dough are in the form of gnocchi. Have a large pot of salted water boiling and add in the gnocchi. Once the gnocchi have risen to the surface, they are done, about 2-4 minutes. Transfer with a spider to your pot of tomato sauce, gently fold, garnish, and serve immediately.


For the tomato sauce:In a large sauté pan, much more efficient than a sauce pan, sauté the garlic and olive oil over low-medium heat until aromatic. Add in the canned tomatoes. Bring up temperature to medium. Add in salt, pepper, and chile flakes. Stir occasionally. Once the tomatoes start simmering, use a potato masher to break down the tomatoes into a smooth yet hardy texture. Allow to cook, simmering and stirring occasionally, thickening for about 10-15 minutes depending upon your preference. Add in most of the basil, reserving some for garnish. Taste for seasoning and adjust as needed.


DetailsServes: 6-8 people

Total time: 1 hour, 30 minutes

The gnocchi can be made ahead and kept frozen. To do this, freeze the jelly roll pan of gnocchi until frozen solid. Transfer to an airtight container for storing. Have a pot of boiling salted water ready to put the frozen gnocchi in.

-Erin Swing

Swing Eats


This is part of Food Network's Summer Soiree. Check out The FN Dish. The summer produce we're focusing on here is basil. On twitter, we're tagging #SummerSoiree. Here are other delicious basil recipes to try out:


Devour: Pesto, Change-o: 6 Recipes to Use Up Leftover Basil

Feed Me Phoebe: Brazilian-Style Moqueca Fish Packets with Coconut Milk, Tomatoes and Herbs
In Jennie's Kitchen: Peach & Basil Panzanella
The Lemon Bowl: Thai Basil Shrimp
Elephants and the Coconut Trees: Basil Seeds Limeade
Creative Culinary: Ricotta, Lemon and Basil Pasta Salad
TasteBook: Frozen Basil Daiquiri
Healthy Eats: 7 Summer Dishes That Aren't Complete Without Basil
Napa Farmhouse 1885: Roasted Fingerling Potatoes & Tomatoes with Basil
The Mom 100: Shrimp and Corn Salad with Basil Dressing
Swing Eats: Gluten-Free Gnocchi With Tomato Sauce And Basil
Taste with the Eyes: Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree
FN Dish: 7 Ways to Take Fresh Basil Beyond Pesto

Thursday, July 28, 2016

Watermelon with Feta, Mint, Olive Oil, and Sea Salt


Watermelon seems like the perfect way to cool off on a hot summer day. We I went to Greece, the locals preferred to eat it with feta cheese. They thought the saltiness of the feta brought out the sweet flavor of the watermelon. It does. I decided to take it up a couple of more levels with mint, a drizzle of olive oil, and a sprinkling of sea salt. Try it. You may like it, too.

Ingredients:
Watermelon
Feta
Fresh Mint Leaves
Olive Oil
Salt to taste

Directions:
Cut the watermelon into large dice cubes, removing inedible seeds. Crumble feta on top. Cut the mint into very thin strips, sprinkle on top. Drizzle a small amount of extra virgin olive oil on top. Follow with a light sprinkling of sea salt on top. Enjoy! A little taste of summer....

-Erin Swing
Swing Eats

This is part of Food Network's Summer Soiree. Check out The FN Dish. The summer produce we're focusing on here is watermelon. On twitter, we're tagging #SummerSoiree. Here are other delicious watermelon recipes to try out:

Creative Culinary: Watermelon Mint Cooler
Devour: 
6 Sweet Ways to Booze Up Your Watermelon
In Jennie's Kitchen: 
Watermelon & Mixed Berry Pizza
Healthy Eats: 
How Do We Love Watermelon? Let Us Count the Ways
Taste with the Eyes: 
Watermelon Gazpacho - Impossibly Pretty, Mighty Tasty Too
Swing Eats: 
Watermelon with Feta, Mint, Olive Oil, and Sea Salt
FN Dish: 
All the Ways You Can Spike Fresh Watermelon

Thursday, May 5, 2016

Mashed Turnips with Celery Root


Turnips.  The enigmatic root vegetable.  Deceivingly peppery with a pretty fuchsia exterior and a perfectly white interior.  Typically for root vegetables, I either roast them or mash them.  Look at this picture, root vegetables appear imperfectly beautiful. I thought celery root would make for a good flavor pairing with the turnips, given its intense celeriac character.  Keeping it simple with rustic, with a dash of nutmeg, garlic, and white pepper for a hint of fall.  Here's the final product which I find rustic and comforting.



Mashed Turnips with Celery Root

Ingredients:
  • turnips: 2, peeled and cut into uniform medium cubes
  • celery root: 1, peeled and cut into uniform small cubes
  • butter: 4 tablespoons
  • salt, white pepper, nutmeg, granulated garlic to taste
  • milk or half and half: about 1/2 cup
Directions:
  1. In a large pan, bring salted water to a boil.  Add in the celery root first (takes longer to cook, and that's why we want to cut it smaller), followed by the turnips.  Cook until fork tender, about 30 minutes.
  2. Drain well.  In a bowl, or return to pan, mash with masher.  Add in the butter, and seasonings.  Taste while mashing more.  (Alternately, for a smoother texture, make this in the food processor.)  Once the desired texture is achieved, add in the milk or half and half.   Again, taste for seasonings and adjust.
  3. Makes about 4-6 servings.
-Erin Swing
Swing Eats