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Rose’s GF Curry Pizza

October 11th, 2010

R Quayle

If you like the flavours of Indian and the convenience of pizza, you’ll love my recipe for Curry Pizza.

Ingredients:

Bob’s Red Mill Biscuit Mix(+ 1/2 c butter, 6-8 tbs water)

2-3 tbs Pataks Rojan Josh paste

1/4c Pataks sweet Mango Chutney

1/4 c chopped green onions

2 tsp cumin

2 tsp garlic powder

1/2 large beefstake tomato, chopped

1/2 c shredded mozzarella cheese

3-4 tbs olive oil

Crust: prepare crust according to the directions for pie crust on the back of the biscuit mix package. Roll out and place in a greased 9″ glass pie plate. Cook on 450F for 1 min. Remove from oven and proceed.

Pizza: drizzle the crust with half of the olive oil. Scatter over cumin and garlic salt, then evenly spread over rogan josh paste and chutney. Arrange thin slices of tomato on top and scatter over green onions. Drizzle the remaining oil and top with cheese. Bake another 10 minutes.

Tasty Factor: Great taste. Crust isn’t exactly like pizza but good enough and cuts well. The chutney balances out the spice of the curry.

Poopy Factor: It’s a little sloppy. Some sausage slices might balance it out. The dough was a little difficult to get into the pie plate.

Posted in Uncategorized

Tags: Bob's Red Mill, cooking, Garlic, GF, gluten free pizza, Indian cuisine, mango chutney, Mozzarella, Olive oil, pataks, Pizza, rogan josh

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Rose’s end-of-summer pumpkin stew

September 13th, 2010

R Quayle

It’s the end of summer here in southwestern Pennsylvania and mainly the end of Husband and I’s first official garden. We had a lot of surprises this year; plants popping up where we didn’t plant them, stuff we ‘forgot’ and found itself wrapped around something else halfway through July. In the end some things did great and some, not so good. But for all of our hard work we did end up with a little bounty all our own and that’s all you can ask for.

Pumpkins, carrots, aubergine, tomatoes, green peppers, honeydewmelon, watermelon

So, my pumpkins were ready to come off of the vine and it’s over a month until Hallowe’en so what could I do with them? Well, I separated and dried the seeds to roast and put away to plant next year. I’m saving one for a pie and the other I split in half. One half I sliced, fried and buttered and served with sausage and the other half I made into a stew. Turned out really nice and I thought I’d share my throw-together GF recipe with you!

Sweet pumpkin (and baby watermelon) from my garden 2010

Rose’s End-of-Summer Pumpkin Stew (amounts are approximate)

1/2 small sweet pumpkin
1 tin low-salt chicken broth
2-3 c water or more
3/4 c. chunky peanut butter
1 green pepper
3 medium red tomatoes
handful chopped green onions w/tops
3 tbs olive oil or more
spices (generous pinch or more to taste): black pepper, cumin, thyme, coriander, garlic powder, nutmeg
sea salt to taste

Garnishes: grated cheddar, sweet chili sauce, soured cream, chopped cilantro

1. Prepare the pumpkin. Slice into large chunks and cook on 350F for 40 min. Let cook and cut away from the rind.
2. Cook pumpkin chunks in chicken broth 1 1/2 hrs, adding up to 3 c. water as needed to cover.
3.Meanwhile, chop 1/2 of the scallions and green pepper into small bits. Cook in olive oil until softened and set aside.
4. Let the pumpkin broth cool a little and liquify in batches in a blender. Return to pot.
5. Chop up tomatoes and rest of the scallions and add, with peppers, to the pot. At this time also add the spices and peanut butter.
6. Cook on low another 20-30 minutes til thickened and blended.

stew made from my garden pumpkin, tomatoes and peppers

Serving Suggestions:

1. Serve on rice (we eat brown but basmati would also be very good)
2. Top with a hunk of mozarella and warm under a broiler as you would french onion soup
3. Swirl with soured cream or sweet chili sauce
4. Serve over buttered grits
5. Serve over fried polenta

Tasty Factor: cool colour, nice constistency and flavours aren’t overpowering.

Poopy Factor: takes a while to prepare. You could try tinned pumpkin and throw it together to reduce cooking time to 30 or 40 minutes but then you’d still have a yard full of pumpkins needing to be used up. Your choise!

My spice rack which Jesus and a coke bottle watch over

Posted in Uncategorized

Tags: Black pepper, Cook, Coriander, Garlic, Home, Olive oil, Onion, pumpkin stew, Soups and Stews

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Mushrooms in tomato and onion sauce

September 25th, 2009

R Quayle

I’m still on my Indian food kick and tonight I made a simple vegetable side dish called Mushrooms in a Rich Tomato and Onion Sauce. Very easy recipe, gluten free and pretty darned tasty. This one is also from Cooking School: Indian from Barnes and Noble.

Mushrooms in a Rich Tomato and Onion Sauce

10 oz (280g) white button mushrooms
4 tbs sunflower or olive oil (I used about half the amount of oil)
1 onion, finely chopped
1 green chili, chopped
2 tsp garlic paste (I used garlic/ginger)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp salt, to taste
1 tbs tomato paste (I used 2 tbs tomato sauce)
3 tbs water
1 tsp snipped fresh chives (I used chopped green onion)

Thickly slice the mushrooms.

Heat the oil in a pan over medium heat. Add onion and the chili and cook, stirring for 5-6 min til onion is soft but not yet browned. Add the garlic paste and cook, stirring, 2 more minutes.

Add cumin, coriander, chili powder and cook 1 more minute. Add mushrooms, salt and tomato paste and stir til everything is blended.

Sprinkle the 3 tbs water evenly over mushrooms and reduce the heat to low. Cover and cook 10 minutes, stirring halfway through. The sauce should have thickened (if not, uncover and cook another 3-4 min to the consistency desired).

Serve w/chives as garnish.

Tasty Rating: Could have been spicier. Great for the likes of Husband who hate spice but for myself, I would have liked to have had a little more hot. This recipe is great on rice.

Poopy Rating: just doesn’t look very nice – but it tastes great!

Posted in Uncategorized

Tags: Chili powder, Cook, Fruit and Vegetable, Garlic, GF, gluten free, Home, indian cooking, Indian cuisine, Olive oil, side dishes, Tomato, Tomato sauce, vegetarian

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Coleslaw w/peanuts

September 15th, 2009

R Quayle

When I got married a few years ago I felt I ought to be grown-up and own real cookbooks rather than a drawer-full of hastily scribbled recipe copies from friends and family. I ended up picking up one of those Barnes and Noble markdowns at the front of the store called simply Wok. I had put it away in a cupboard above the stove of all places and just found it again after cleaning the other day.

The easy, well-photographed recipes are divided into the following sections: Vegetarian, Noodles and Rice, Meat and Poultry, Fish and Seafood. Most of the recipes are gluten free (just remember to substitute GF soya sauce and check your other sauces for wheat/malt/yeast) and those that aren’t can be easily modified with rice noodles, etc.

Right on page one of the Vegetarian section I came to Coleslaw with Peanuts. I am an avid hater of coleslaw but the picture looks really good and there’s nothing creamy in this Asian take. Let me announce that this recipe was the bomb and even I liked it.

Coleslaw w/Peanuts- Wok, Barnes & Noble

1 1/4 c white cabbage
1 large fennel bulb (I omitted this)
1 red pepper
1 yellow pepper
2 tbs sesame oil (I just used olive oil)
2 red chilies
4 tbs soya sauce
4 tsp honey
salt
szechuan pepper (I used plain old black)
4 tbs roasted peanuts, coriander leaves

1. Wash and dry cabbage; cut or shred into fine strips. Wash and dry the fennel and shred finely. Wash, core and seed peppers and cut these into fine strips.

2. Heat a wok and pour in the oil. Stir-fry the cabbage and fennel for 2 minutes w.o browning. Leave to cool. (Rose’s note: the recipe actually doesn’t tell you what to do with the red/yellow peppers so I threw them in with the cabbage. Since I didn’t use a fennel bulb, I also tossed in a small piece of peeled ginger and discarded this at the end of the 2 minutes.)

3. Wash and seed the chilies, chop finely.

4. Make the salad dressing by combining the soya sauce, chilies, honey, salt and a pinch of pepper. (Rose’s note: I cooked this for like 1 minute over low to melt the honey)

5. Combine cooled cabbage and fennel strips with the dressing and leave in the refrigerator for 20 minutes to marinate. Scatter over the peanuts before serving. (Rose’s note: the book’s photo of the finished recipe included fresh coriander leaves but the recipe doesn’t call for them. I put them on- they rock.)

6. Variation to this recipe: you can omit the cooking steps and replace with cabbage with zucchini and the red pepper w/ a large red onion cut to strips.

Tasty Factor: yum, yum, yum in my tum. Goes great with the Vegetarian GF Beany Burgers.

Poopy Factor: None. It refrigerated well and stayed crisp and even trumped veggie-hating Husband

Posted in Uncategorized

Tags: Barnes & Noble, Cook, Fruit and Vegetable, Home, Olive oil, Salad, Soy sauce, Stir frying, wok cooking

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Veggie GF Beany Burgers

September 14th, 2009

R Quayle

Though we’re not vegetarians, we’re also not big meat eaters in my house so burgers are a bit of a rarity. However, the other day I checked my inbox and sitting there in my BACN was a newsletter from eatbetteramerica with new recipes. The Spicy Chili Bean Burgers caught my eye and since I didn’t have any buns, gluten-free or not, in my house, I figured I’d just make up the patties and figure it out from there.

Then of course I looked around in my pantry and realised I didn’t have half the ingredients on hand. Undaunted, the queen of substitution soldiered on of course.

The main ingredients for this recipe are bran cereal, spicy chili beans and cooking oats. As always, I leave it to you, dear reader to decide if you’re going to chance oats or not but I had them on hand and added them in. I was not going to use bran cereal so I grabbed the end of a box of Corn Chex and spicy chili beans would have caused an uproar in my house even if I did have them laying about so I grabbed a tin of chickpeas instead and crushed those up.

There isn’t much else to this recipe really- since I wasn’t using already spiced chili beans, I was a little concerned about spice and added in some chopped fresh coriander, salt and pepper. You can mix up your patties any way you want but frankly I have an aversion to meatballs and meatloafs because of all that slippery, eggy-mess you end up palming into shape so I put my ingredients in a ziplock and mashed them up.

The patties came out ok but I would have liked them to be a little sturdier. Ah well, I fried them in olive oil and served on corn tortillas with sliced grape tomatoes, green onions and a drizzle of sweet chili sauce. Beware- if you’re going to use sweet chili sauce for anything make sure you check the label- some have yeast in the ingredients.

I was pleasantly surprised with this recipe even though I ended up taking all of the kick out of it. The patties browned up nicely and solidified and tasted awesome.