Gluten Free

MSG Free Vegetable Broth

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This recipe is also inspired by Fay Levy written in one of her cookbooks that I own. Like most homemade broths and stocks, this vegetable broth tastes a lot better and is a lot healthier than the store bought container broths. You have the advantage of controlling the sodium amount. You can set aside the vegetables for later use. I normally add them to soups , casseroles, and rice. You can use squash,sweet potato, or string beans to add a little sweet flavor to the broth. I’m more partial to using fresh herbs but you can run with it in any direction you like ūüôā

You will need:

  • 2 large onions peeled and quartered
  • 3 large carrots quartered
  • 2 large celery stalks chopped
  • 1/2 cup green parts of leek washed and chopped
  • 2 cloves of garlic peeled and minced
  • 1 Bay leaf
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 3 large shiitake mushrooms or a container of fresh mushrooms washed well.

Place all the ingredients in a large soup pot. Fill pot up with water till all the vegetables are covered. Bring broth to a boil on high heat. Lower the stove to medium low and allow broth to simmer for an hour. Discard vegetables and herbs. If not using broth  immediately, store in a sealed container and refrigerate it up till 3 days or freeze it.

Yields about 2 quarts

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Acorn Zucchini Squash Pur√©e

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I improvised this recipe. I borrowed the idea from a potato pur√©e and¬† figured that adding squash would be worth the gamble.Pur√©e¬† is a cooked or roasted vegetable/fruit that’s been grounded,pressed,blended,or sieved to the consistency of¬† a soft creamy paste or a thick sauce. Squash is one of my favorite root vegetables. I¬† use them to make soups,souffles,quiches, and in this case; purees. I used acorn squash but feel free to use any winter squash of your choice.

You will need :

  1. 4 acorn squashes halved and seeded
  2.  3 large zucchini washed and sliced
  3. Olive oil for drizzling
  4. 2 tbsp of Earth Balance or Mazola Lite  margarine
  5. 1/2 of soy milk
  6. 1/2 tsp of salt
  7.  1/4 of grounded black pepper
  8. pinch of nutmeg

Preheat your oven to 400 degrees F. Line squash and zucchini in a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for an hour till squashes are soft and completely cooked through. Allow it to cool at room temperature.  Remove flesh of the squash from the shell.Place squash, zucchini and margarine  in a food processor or blender. Slowly add soy mix and puree till desired thickness. Add nutmeg and stir. Serve hot.

Yields about 4 to 6 servings

Roasted Garlic Mashed Potatoes

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Mash potatoes can come in different textures and made in many different ways. Some prefer their mash potatoes chunky whereas I like mine creamy and smooth.¬† Unlike most mashed potato recipes, mine doesn’t require any heavy cream, cheese, or butter. You can use healthier ingredients and still get the same results. I tend to use skim milk¬† but you can use soy milk if you want to keep it Parve or use it for a meaty meal. I normally use Earth Balance margarine in lieu of butter or regular margarine because its organic and it doesn’t contain any artificial ingredients or hydrogenated oils, and are free of gluten, lactose and eggs. Unfortunately most supermarkets in Israel don’t carry these products so I use the Lite Margarine instead. I include caramelized onions to this dish mostly for flavor. The roasted garlic adds sweetness¬† and acidity to the mashed potatoes. For those who are not familiar with the method of making roasted garlic, please click on to the link below:

http://simplyrecipes.com/recipes/roasted_garlic/

So this is what you will need:

  1. 4- large russet potatoes peeled and quartered
  2. 6 cloves of roasted garlic peeled
  3. 1 large onion chopped and sliced (optional)
  4. 1/2 cup of low fat or skim milk (you can use soy milk as well)
  5. 2 tablespoons of Earth Balance margarine.
  6. 2 tablespoons of olive oil
  7. Fresh parsley sprig for garnish
  8. Chopped chives (optional)
  9. Salt and pepper for taste

Heat olive oil in a frying pan. Add onions and saute for about 5 minutes or until caramelized.  Remove pan from stove and set aside. Add potatoes to a large pot of simmering water and allow it to boil for 15-20 minutes covered. Remove potatoes from pot and drain.  Transfer potatoes back into the pot and use a hand masher to mash them. Add the garlic and mash it. Add the onions, margarine, milk and stir until the liquid is absorbed. Stir in some chives. Season with salt and pepper. Serve with a parsley sprig on the side.

Yields about 8 -10 servings

Chocolate Lover’s Mousse

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Chocolate mousse is an all-time Karon-Fiskus favorite dessert. Its immensely savored by both sides of the family. Whenever we go to visit my in-laws, we always have the privilege of dining on my mother in-law’s decadent tri -layer mouse¬† pie which consists of a dark chocolate mouse layer,mocha layer, and white chocolate layer. Mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. It can be used as cake filling,pie fillings (a recipe yet to be published), and even as ice cream but with a different preparation technique.

Here is what you will need:

6 dessert glasses/cups

4  large eggs at room temperature separated
200 grams of bittersweet chocolate broken up into squares

2 Tablespoons of butter/margarine1 tablespoon of coffee (or espresso) dissolved in 2 tablespoons of boiling water

1 container of Rich’s Dessert whip + 1/2 cup chilled

1/4 teaspoon of Cream of Tartar

1/2 cup of sugar + 2 teaspoons

1 Tablespoon of Whiskey or Rum (you can use any brand)

1 teaspoon of Vanilla Extract

Chocolate shaving ,grounded nuts or berries – not blueberries or blackberries (optional)

Instructions:

Melt chocolate with margarine in a heatproof bowl over a pot of boiling water. Add one egg yolk at a time and whisk.Slowly pour in sugar and whisk. Add the whiskey,coffee and vanilla and mix well. Set aside and cool

In a separate bowl, add egg whites and beat with an electric table/hand mixture until foamy. Add tartar and beat till soft  peaks form. Continue beating adding 1 teaspoon of sugar at a time until eggs whites reach stiff  In a separate bowl, beat chilled dessert whip mixture till stiff. Scoop out about 1/2 cup to set aside and chill.Fold in egg white mixture with chocolate mixture until well incorporated. Fold in the dessert whip. Cover with plastic wrap and refrigerate for 4 hours till overnight.

Fill each glass evenly with mousse. Top it off with the remaining whip cream and berries or nuts. Sprinkle with chocolate  shavings. Yields about six servings

Mexican Corn Salad

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I know it doesn’t make sense for me to post Mexican themed recipes at this time of year since we’ve past Cinco De Mayo but nonetheless, I feel this would make a wonderful barbeque salad in the summer. A lot of Mexican recipes consists of bean and I intentionally leave them out because I am not too particularly crazy for them. ¬† I include a small jalapeno pepper to add some acidity to the salad but if you don’t like anything spicy, you can omit that. I borrowed the recipe idea from this link:

http://www.myrecipes.com/recipe/albuquerque-corn-salad-10000001823360/

My recipe does not involve much cooking though. Its simple,quick, and more time saving in my opinion.

 

You will need:

  1. 2 cups of fresh corn cooked and chilled (about 4 ears)
  2. 1 small red onion chopped
  3. 2/3 cup of  chopped red bell pepper
  4. 1 3/4 cups thinly sliced green onions
  5. 1 tablespoon minced jalape√Īo pepper (optional)
  6. 1 Tsp of mayonnaise
  7. 1 tsp of pepper
  8. 1 tsp of  dried cilantro or 1 Tsp of fresh chopped cilantro
  9.  1/2 tsp of chili powder
  10. 1/2 teaspoon ground cumin

 

Mix corn, red bell pepper, and onion in a salad bowl. Combined the mayonnaise with the seasoning and blend well. Toss the dressing with the salad well. Refrigerate for 2 hours and serve!!