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.)