Tuesday, August 25, 2009

Roasted Chicken and Vegetables

For this week's What Can I eat that's Gluten-free? I've hybridized two of my classic recipes: Forbidden Rice with Chicken and Roasted Vegetables. What you do is follow the recipe for the roasted vegetables but add the chicken to your baking sheet or cast-iron skillet. If you add some cherry tomatoes, too, they make a great sauce with all the other drippings. Cook the black rice as described in my post on Forbidden Rice and serve them together for an elegant, delicious, and simple plate. The rice takes about as long as the chicken and vegetables, so it's really easy!

Come join us for the What Can I Eat that's Gluten-free? blog carnival over at the Gluten-free Homemaker.

Tuesday, August 18, 2009

Gazpacho! A Recipe.


Gazpacho is a great summertime dish. Gazpacho is a chilled tomato soup from Spain, where it's usually listed under salads on the menu. Although not all versions are gluten-free, this typical one is naturally gluten-free and vegan. If you're like me and you have plenty of garden tomatoes, this recipe is for you!

Gazpacho


I start out by peeling and seeding the tomatoes. I tried to skip this step once, but found that the tomato skins lend a weird texture to the soup. Some people don't mind the seeds, so you can choose whether you want to seed it or not. Here's the easiest way to do it: take a big pot and fill it with about 2-3" of water (enough to cover the tomatoes). Set to a boil. Cut a small X in the bottom of:

2 lbs tomatoes

When the water is boiling, put the tomatoes in. Boil for 30-60 seconds. Drain, rinse with cold water, and drain again. The skins should be well-split. Set the tomatoes aside to cool.

In a blender or food processor, chop until just slightly chunky:
1 medium cucumber, peeled and seeded
1 small red bell pepper, seeded

If it doesn't mix well, add some of the tomato juice that I mention later to get everything mixing. Set the mixture aside in a bowl.

Chop in the blender or food processor:

1 small onion, chopped into small pieces
1/4 cup packed fresh cilantro or parsley


Add this mixture to the bowl.

Peel and seed the tomatoes. Puree them in the blender with:

1 clove garlic, minced
2 tsp cumin seeds (or ground cumin if necessary)
2 tsp salt

6-oz can of tomato juice

Add to the bowl. Add:

1/8 cup red wine vinegar
3 Tbsp olive oil


Stir everything together well. Chill for at least two hours, and serve cold. If it's really warm out, serve it with an ice cube or two.For a quicker prep time and a less chunky consistency, blend the cucumbers, pepper, cilantro and onion all together, remove to a bowl, and puree the rest of the ingredients together, adding to the bowl afterward. Stir, chill, and serve!

Sunday, August 16, 2009

Humanoid Carrot

I just picked my first carrot from the garden. It was a bit of a shock.
Does this qualify as food porn?
I don't care what anybody thinks. It's gluten-free!

Tuesday, August 11, 2009

Forbidden Rice with Broiled Chicken

Called forbidden because it was reserved for the exclusive use of emperors, this Chinese black rice is high in iron, fiber, and other nutrients. Its color turns a deep purple when cooked and the grain holds its form very nicely even when cooked too long. This rice also adds some glamor to an otherwise simple meal.

The ingredients of this meal are purposely few in number. This is a dish suitable for a food elimination diet or a simple, nutritious bet elegant family meal. This economical meal is convenient to make because the rice and the chicken each take approximately thirty minutes, so if you start them together they are ready together.

Ingredients:

Four legs chicken
1 1/2 cup water

1 cup Forbidden Rice

vegetable of choice

olive oil

salt


Broiled Chicken:

Rinse your chicken legs and pat dry. Rub with olive oil and salt. If you would like to use additional seasonings, apply them after cooking or they will burn.

Place the chicken skin-side down on a roasting pan. Set in the oven 7-8 inches away from the broiler. Cook for 15 minutes, turn skin-side up, and cook for another 15 minutes or until the clear liquid comes out of the thighs when poked.

Forbidden Rice:

Heat the water, rice and a pinch of salt in a medium pan until boiling. Turn the temperature down to low and cook, covered, for 30 minutes.

Vegetable:

About five minutes before the chicken is done, set a pot with a steam basket to boil. Cut up your vegetable of choice. When the water is boiling, toss the vegetables in the steam basket. Steam for 1-2 minutes. Turn off the heat and serve salted and drizzled with olive oil.
I usually don't mention the cost of things, but the economy of this meal struck me. I bought all-natural chicken, an expensive vegetable, and one of the most expensive rices you can buy and the meal came to less than $3.50 per serving not including the price of the oil and the salt.

Monday, August 3, 2009

Yet Another Garden Update

I should start calling this the Gluten-free Garden Blog.

I'm continuing to be amazed at what my garden is producing this year. Last year I waited until the end of September to get any tomatoes - then some pests ate my first ones! This year I got my garden in much earlier, and voila! Tomatoes galore in mid-July. Here is what I harvested today: four lemon cucumbers and all these tomatoes of different varieties. There were Sun Golds, Sweet 100's, some romas (they are coming out very small) and a bloody Butcher (also small).
There's also lots of basil and other herbs that are doing well.

One of my tomato plants is suffering from blossom-end rot. It's an Opalka tomato plant.
I'm planning on putting some lime down to combat it, but it's weird; the blossom-end rot is only happening on 1/2 of this one plant. All my other tomatoes are fine! Not that I'm complaining.

How have you handled blossom-end rot or other tomato ailments?