Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, October 9, 2014

Pumpkin Almond Spice Waffles (gluten-free)


'Tis the season for pumpkin.  Pumpkin everything.  Nope, it doesn't get old for me.  My only pet peeve about pumpkin recipes is that only a portion of the can of pumpkin is used.  Then, I have the remainder go to waste in my fridge.  I figured not matter what, I was going to develop a pumpkin recipe using one whole can.  Why not use it for waffles?  I like to make a big batch of waffles, individually wrap them, and heat as needed for a breakfast on the go.  I try my best to make my waffles as nutrient dense as possible.  Almond flour works great in waffles.  And separating the eggs, adding in whipped eggs whites makes for a fluffy texture.

Pumpkin Almond Spice Waffles (gluten-free)
Ingredients:
  • Eggs, 3 large, room temperature, separated
  • Sugar (white or brown), 3/4 cup
  • Pumpkin Puree, 1 15oz can
  • Almond flour, 1 cup
  • All-Purpose Gluten-Free flour, 1 cup
  • Salt, 1 teaspoon
  • Cinnamon, 1 tablespoon
  • Vanilla extract, 1 tablespoon
  • Nutmeg, Ginger, Allspice, 1/2 teaspoon each
  • Cloves, 1/4 teaspoon
Directions:
  1. In a medium/large mixing bowl, whip the egg whites until stiff.  Set aside.
  2. In another large mixing bowl, whip the egg yolks with the sugar until homogeneous.  Add in the pumpkin puree, followed by the almond flour, AP GF flour, salt, and spices.  Gently fold in the whipped egg whites in three increments.
  3. Have the waffle iron heated to medium, medium/high.  Cook for a total of 6-7 minutes, maybe longer depending on size of waffles.  Remove and allow to cool on rack.
  4. If storing in freezer - individually wrap in plastic wrap, and keep in freezer.  To reheat, place in toaster (oven) on medium/high.
  5. Otherwise, serve with a sprinkling of pumpkin seeds and maple syrup.  Feel free to add bacon as needed.
This recipe make 16 small waffles.  If using a large waffle iron, it could be as few as 12.  Enjoy!

-Erin Swing
Swing Eats

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

 

Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall  
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)  
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes  
Bacon and Souffle: Easy Pumpkin Bundt Cake  
Weelicious: Quick Pumpkin Cinnamon Rolls  
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting Devour: Eat As Much Pumpkin As Possible  
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake  
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies  
The Cultural Dish: Baked Pumpkin Doughnuts  
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger  
Haute Apple Pie: Pumpkin Bread Truffles  
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free) 
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)  
FN Dish: Pumpkin Spice (and Everything Nice)  
I Am Baker: Pumpkin Spice Puppy Chow  
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

Thursday, October 2, 2014

Cauliflower T-Bone Steaks with Olive, Lemon, and Parsley


Cauliflower that eats like meat...  Yeah, that's it.   Cauliflower T-bones are a regular featured item at one of my favorite restaurants, Superba Snack Bar in Venice by the brilliant Jason Neroni.  This is my version of it, and I'm sharing it with you....  Have you ever noticed the cross-section of cauliflower?  If cut straight down, it kind of looks like a steak.  Just steam til tender, pan fry, and top with a tasty topping.  I made the process easier by steaming the cauliflower in the microwave and using tapenade as the base for the sauce.  I like shortcuts when they work well.  I realized I forgot to top this with some Parmesan cheese.  Either way, it's delicious and easy to make.

Cauliflower T-Bone Steaks with Olive, Lemon, and Parsley
Ingredients:
  • Cauliflower, 1 head
  • Veggie broth, 1 cup
  • White wine, 1 cup
  • Garlic cloves, 2-3, crushed
  • Salt and pepper, to taste
  • Olive tapenade, 1/2 cup (I used Trader Joe's)
  • Olive oil (first cold press/EVOO), 1/4 cup
  • Lemon, juice of 1/2
  • Parsley, 6 sprigs, chopped finely
Directions:
  • Clean head of cauliflower and remove leaves and bottom of stem.  Place bottom down on cutting board and carefully slice into one inch slices.  It will be messy.  Save scraps for a later time.
  • In a microwave safe dish, combine the broth, wine, and garlic.  Add in the slices of cauliflower.  Spoon the liquid over the cauliflower.  Microwave, covered, on high for 3 minutes.  Remove, baste, repeat again.  Remove and drain liquid.
  • Heat a large skillet on medium heat.  Add in 2 tablespoons of olive oil. Carefully place the slices of steamed cauliflower.  Allow to brown.  Flip and brown other side.  Add in more oil as needed. 
  • In a small bowl, mix the olive tapenade with 2 tablespoon olive oil with the lemon juice.
  • On a platter, arrange the browned cauliflower slices, drizzle the olive tapenade sauce down the middle, and garnish with a flurry of the chopped parsley.
 Enjoy immediately. Makes 4 servings.

-Erin Swing
Swing Eats

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



The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower  
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry  
Jeanette's Healthy Living: Hash Brown Cauliflower and Potatoes  
The Cultural Dish: Cauliflower and Leek Soup  
Dishing with Divya: Gobi Manchurian  
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano  
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto  
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley  
Dishin & Dishes: Curried Cauliflower Chowder  
Domesticate Me: Three Cheese Cauliflower Gratin  
Weelicious: Vegetarian Tagine  
Devour: 5 Reasons to Make Cauliflower Immediately  
Elephants and the Coconut Trees: Cauliflower Breadsticks  
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint  
FN Dish: Reasons to Reconsider Cauliflower (recipes)

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: