Tapioca with Coconut and Mango

Asian, Cooking, recipe

Tapioca w/ Coconut & Mango

It may not feel like Summer in the North West but I have been making Summer food anyway! Iced teas, hamburgers, lots of veggies, fresh pickles, and refreshing desserts have been returned to their rightful place on my menu. This is one of my favorites and if you get everything at the Asian store you can probably do it for under $5!

Tapioca w/ Coconut & Mango

Bring 1/2 cup of pearl tapioca (I used large pearl) and 6 cups or more of water to a boil in a medium saucepan. Continue to boil until tapioca is clear except for a small opaque center. Try one for texture and continue boiling if necessary. The large pearl took me about 40 minutes to get to desired doneness. The tiny ones only take a few minutes. When tapioca is ready transfer to a colander and rinse under cold water.

Meanwhile, peel, pit, and chop 1 ripe mango. Combine in a medium bowl 1/2 cup of macapuno (click here for a picture of the jar and a yummy looking recipe), 1/2 cup of full fat canned coconut milk, and the mango. Refrigerate.

Add rinsed and drained tapioca to the coconut mango mixture. Refrigerate for at least 30 minutes or until ready to serve. Serve in fun glasses. I got the Irish Coffee glass above at the dollar store!

A bit about Macapuno

Macapuno goes by  few different names: gelatinous mutant coconut, coconut sport, coconut strings. How I understand it coconut trees will sometime produce a coconut without water inside and so the resulting flesh is soft and jelly-like. Once that tree makes a “mutant” coconut thats the only type they will continue to make. It has a great texture and is a fun treat. Find it at Asian and Filipino stores.

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Savory Asian Style Pancakes

Asian, Cooking, recipe

Savory Asian Pancakes

My grandma used to make a variation of these pancakes for the grandkids. Usually they were served with a ketchup/mayo mixture and we ate them faster than she could cook them! I decided that I needed a gluten free version with my own twist. These pancakes are delicious, versatile, fast, cheap, and chock-full of veggies!

You can add in or substitute veggies for what you have but be sure to have an assortment of colors, flavors, and textures.

Other mix-in ideas: Shredded cabbage and carrots, cooked chicken, cooked shrimp, or fresh mushrooms.

For the pancakes:

Heat a nonstick skillet to medium heat. Combine 6 eggs, 3/4 cup of canned coconut milk, 1 cup of gluten free flour of choice (I used brown rice, and Bob’s Red Mill), 1/2 tsp of xanthum or guar gum, 1/4 softened dried mushrooms, 1 bunch of minced  green onions, 1/2 cup of chopped water chestnuts, 4 cups of bean sprouts, and a pinch of salt. Scoop up 1/2 cup of the mixture, add to pan, and spread to an even thickness  Cook until mostly set and golden brown on bottom, flip and cook until set. Repeat for all pancakes, keep warm in oven until ready to serve. Makes 4-6 servings.

For the sauce:

Combine 1 cup cold water, 1 T of tapioca starch, 1/4 tsp of garlic chili paste, 1/2 tsp of minced ginger, 1 tsp of sesame seeds,  2 T each gf soy sauce, rice vinegar and raw sugar in a small saucepan. Bring sauce to a boil, stirring constantly until thickened, about 1 minute. Refrigerate until needed.

Eating

Serve with a platter of fresh crunchy lettuce such as romaine. Wrap pancakes in lettuce, dip in sauce before taking a bite.

Accompaniment ideas:

Pickled daikon radish and carrots, Cheap Korean beef, Yellow jasmine rice, and cucumber slices.

Sauce ideas:

Nouc Cham, Yum yum, and Sweet chili.

The best loaded baked potato soup, healthy version!

Cooking, recipe

The best loaded baked potato soup

Creamy potato, rich and tangy sour cream, salty bacon, melted cheese, crisp green onions… are you drooling yet? A head of cauliflower that you can’t taste,  and less than 10 grams of fat per serving… are you intrigued?

The cauliflower blends nicely into the soup adding nutrients, nice creamy texture, and volume that would have been potatoes. Using bacon fat instead of butter allows you to use less fat without skimping on flavor. If you can use organic milk, and potatoes, and nitrate free bacon.

 

Ok stop licking your screen and start cooking!

Fry 4 slices of nitrate-free apple wood smoked bacon in a large stockpot on medium low. Remove bacon, chop, and refrigerate  leaving behind the fat. Saute 2 coarsely chopped onions until lightly golden. Add 6 cups of water, 2# of coarsely chopped organic unpeeled potatoes, 1 coarsely chopped head of cauliflower, and 2 cloves of garlic. Simmer until all vegetables are tender. Working in batches blend soup with 1 quart of organic whole milk. Add salt and pepper to taste.

Garnish with minced green onions, cheddar cheese (1 tablespoon per serving), reserved bacon, and Greek yogurt.

Enjoy!

Chocolate Chip “Peanut Butter” Cookies

baking

 

 

 

Chocolate SunButter Cookies

Ah food intolerances. They can be a pain can’t they? Especially when you need to throw something together quick. These “peanut butter” cookies are made from sunflower seed butter which tastes similar. There’s no flour and they are gluten free. Ok are you ready for the easiest cookie recipe ever?

Preheat the oven to 375 degrees Fahrenheit. In a medium sized bowl mix together 3/4 cup of Sunflower seed butter, 1/2 cup clover honey, and 1 egg until well blended. Stir in 1/2 cup dairy-free chocolate chips (optional for you, but not me!). Scoop heaping tablespoons of cookie dough (it will be almost like muffin batter) 2″ / 5cm apart onto parchment paper lined cookie sheets. Bake for 10-12 minutes until cookies are golden. Try not to eat them all!

 Spiced Apple Cake

I’m not quite sure if this should be called bars or cake. Either way it’s wonderful! I think it would also be nice if you sliced the cake into triangles and drizzled them with white chocolate.

To make:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 glass baking pan with butter.
  2.  Heat a large fry pan to medium low. Add 1 stick butter, and 2 cored and diced apples. Saute until apples start to soften and release their juices. Add 2 tablespoons minced crystallized ginger, and 1 tablespoon ground cinnamon. Off the heat and set aside to cool.
  3.  Meanwhile in a medium mixing bowl, whisk together 2 cups of gluten free all purpose flour mix (I used Bob’s Red Mill), 2 teaspoons each xanthum gum and baking powder, and ½ teaspoon sea salt.
  4.  Add 1 1/4 cups of milk to the saucepan, stir well. Add 2 eggs, and stir well. Carefully pour the liquids into the dry ingredients. Mix thoroughly. Pour into the prepared baking pan. Bake until a knife comes out clean.
  5. Let cool completely and then frost with cream cheese frosting.
baking

Tomato Soup

Cooking

 

tomato soup

 

Tomato soup and grilled cheese. Ah the velvety tomato goodness, the crisp edges of bread, and gooey cheese! What could be better on a cold day when you don’t want to cook? But what are you to do when you are gluten free, buy a can of tomato soup? Pssh make your own in less time it takes to drive to the store and back!

I cannot lie: my favorite part of tomato soup and grilled cheese is dipping the sandwich! It’s a lot of fun to serve the soup in mugs for the best dunking.

Quick Tomato Soup

Heat a 3 quart pot to medium high. Chop 1 onion, and peel 3 garlic cloves. Add 1 tablespoon of extra virgin olive oil to the pot, add the onion and garlic. Cook stirring occasionally for about 10 minutes, until onions are golden. In a blender combine a 28 ounces can of whole tomatoes, the contents of the pot, 1 tablespoon of Better Than Bouillon and blend until smooth.  Pour back into the pot, simmer for at least a few minutes and up to 10 minutes. Add 1 pint of warm whole milk, sea salt (don’t add too much, the bread and cheese will be salty), and fresh cracked pepper to taste. If soup is too thick for your liking thin with some water or milk. Bring the soup back to a simmer. Serve in mugs, or deep soup bowls and with grilled cheese.

Grilled Cheese Sandwiches

Heat a fry pan to medium low. Add 1 teaspoon of butter to pan, add a slice of gluten free bread, cook until lightly golden. Repeat for other slice of bread. Assemble sandwich with toasted bread sides inward with 2-4 tablespoons of cheese. Add sandwich back to pan to brown on both sides. You can also toast in a non-stick skillet without using butter. The biggest advantage is no greasy fingers!

Cheese suggestions: Fresh mozzarella, sharp cheddar, goat cheese, or gruyere.

Other filling ideas: 1 tablespoon sliced roasted pepper, 1 teaspoon green onion or chives, 1 thin slice tomato, thin slices of avocado, or a few leaves of fresh basil.

Peach Crisp Recipe

baking, recipe

Super easy and fantastic to boot!

A favorite with almost everyone and easier than peach cobbler.

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Peach Crisp Recipe:

3(15 oz each) cans of peaches

2/3 each cup of oatmeal & 2/3 cup whole wheat flour (for gluten free use 1/3 each brown rice & tapioca flour, or 1/3 cup coconut flour)

2/3 cup of light brown sugar

1/4 tsp. salt

1/4 tsp. powdered ginger

1/4 tsp. cinnamon

5 T. of melted butter( you can substitute with canola oil for a non-dairy version)

1.Preheat the oven to 350 Fahrenheit.

Combine dry ingredients in a 1 quart sized bowl.

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2. Pour all 3 cans of peaches in a glass 9″x13″ pan.

I used yellow cling peaches 🙂

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3. Sprinkle 4 Tablespoons of dry mix over the peaches to help thicken the crisp.

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4. Pour the melted butter in the dry mix and stir until combined.

It should have clumps, kinda like pancake mix 🙂

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5. Spread the crisp mixture over the peaches.

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6. Bake for 30 minutes or until bubbly and lightly golden on top.

Let cool and serve with whipped cream or vanilla ice cream!

Possibly the easiest dessert ever, you can even memorize the ingredients.

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