Category Archives: Gluten Free

Alspice…Black Pepper…Cinnamon…Clove…Fenugreek…Nutmeg…Ginger, a lively group of ‘friends’ hailing from Lebanon that I picked up at Seattle’s Spanish Table recently.  They made the perfect addition to my pre-Christmas ‘exotic culinary adventures’.

This is a cozy meal using roast lamb, butternut squash, spinach, onion, cilantro, a teaspoon of tomato paste, toasted pine nuts, chicken stock and plenty of Lebanese Seven Spice.  I served it over brown rice that I steamed with some bits of orange rind.  Quick and easy.  Now back to wrapping those Christmas gifts!

 

 

World Spice’s Mayan Cocoa always makes me think of sacrifices.  Not MINE, thank you very much!  Chocolate…sacrifice… Nope!  I feel the Mayans of old sacrificed enough.  It’s covered.

I ran across a small package of this delectable combo while cleaning out my spice cupboard.  Dreary December evenings call for interesting dishes with bold exotic elements.  With a bite of this crazy good dish in your mouth, you will simply no longer care what the weather is doing outside!

Mayan Cocoa is a blend of deep chocolate, mellow chile, true cinnamon and allspice from World Market in Seattle.  https://www.worldspice.com/blends/mayan-cocoa  If you aren’t nearby, they definitely ship all their lovely wares.  Check out the website.  If you’re in town, wander down there.  The heavenly smell of the shop, alone, is worth the parking and hills.

Mayan Cocoa Encrusted Pork Tenderloin

Pork tenderloin, trimmed of waste.  Cut into portions.  Each one will serve 2-3 guests

Mayan Cocoa

Salt

Oil for searing the pork.  I like coconut oil for this, but olive is always a great choice

Chicken stock

Rum

Fresh lime

Simply rub the portions with the cocoa and salt liberally.  When your oil is heated, add the pork.  Brown lightly on all sides then put the pan into the oven at 350 degrees.  It will take roughly 15 minutes to finish cooking.  Since the tenderloin size can vary, you will want to keep a close eye on them.  Over cooked pork is so dry and flavorless.

When it’s close to done, remove from the oven and place the pork on a plate to rest while you make the sauce.  Now place the pan on the stove top.  Bring the temperature up, if it has cooled down.  Add a round of rum, preferably a spice rum with vanilla notes.  If you are using gas, this will flame up.  Stir to deglaze any bits from the pan, add stock and a squeeze of fresh lime.  Reduce most of the way.  Season.

While the sauce is finishing, slice the pork into rounds and plate.  The cocoa will have added a touch of pink to the cooked meat.  Don’t be alarmed.   Drizzle with the sauce immediately and serve.

I accompanied my dish with a combo of sweet potato and yam sauteed with onion and seeded jalapeno.

This splendid meal is free of Gluten, Dairy, Soy, Corn, Nuts and Eggs.

The game is on.  The ‘fans’ are working up an appetite. You are frightened to open the fridge.  That left over Thanksgiving turkey awaits.  Every creative cell in your body is screaming NOOOOOO!!!  You can’t even consider looking at another bite of the sacrificial beast, or worse, the accusatory glare of your family, should you consider it, but…

Heck, just make some Gonners, Turkey Tacos with Pumpkin Seed Mole!  You know you want to…  Besides, it’s easy and it’s good for your ‘fans’!  No gluten, soy or tree nuts and only optional dairy

Pumpkin Seed Mole

Poblano and serrano peppers, oil roasted, peeled, seeded, chopped

Jalpeno, seeded and minced

Yellow onion, chopped

Garlic, fresh, minced

Oil to cook vegetables   note:  a true mole is best with lard, but olive oil will work fine in this

Pumpkin seeds

Coriander, ground

Chicken stock,  note:  if you are making a vegetarian dish with the mole, vegetable stock is a great option

Cilantro, chopped

Flat leaf parsley, chopped

Salt and pepper

Fresh lime

Using a cast iron pan, dry roast the pumpkin seeds over moderately high heat.  When they are nearly done, add the coriander.  Keep the pan moving, shake it gently, so the spice doesn’t burn.  You need it toasted to release it’s best flavors.  Add lard/oil and onion.  Cook until it begins to soften, add the garlic, do not brown this.  Add the chopped peppers and cook for a bit.  Add enough stock to moisten.  Keep cooking, adding more stock as needed.   You want to get the peppers and onion to begin breaking down.  You can do this ‘green’ mole fast, over higher heat then most brown moles that need time to develop their complex flavors.  If you aren’t in a hurry, turn the burner all the way down and let it do it’s thing.

When you are ready to finish your sauce, add the chopped herbs, salt and pepper.  Cook just until herbs are heated thru.  Using an immersion blender, carefully emulsify your mole.  Don’t get burned!  Add fresh lime juice to taste and serve with warm shredded turkey and finely shredded romaine lettuce or napa cabbage,  in corn tortillas – preferably fresh ones, you just made, if possible (it’s pretty easy!)  For those that can enjoy dairy, some cotija would be lovely!

There are those days…  just before a big feast holiday, when it’s difficult to get excited about cooking, let alone being creative.  The kitchen is ready.  The fridge is stuffed to the gills with all the necessities your upcoming throng expects.  Unfortunately, you are hungry TODAY!  Others that occupy your home are giving you ‘the look’.  The phone is right there.  Pizza would be so easy, but you are going to feel so miserable after you eat all that gluten and dairy and…  Yeah.  I know you realize this.  It happens in every well meaning kitchen.

Mariscos Ranchero

Roma tomatoes, quartered

Yellow onion, 1/2 inch slices

Poblano peppers

Optional additional hotter peppers

Garlic, minced

Stock

Prawns, shelled, cleaned

Hard shell clams, cleaned

Mussels, debearded, clean

Cilantro, chopped

Salt and pepper

I like to make the sauce ahead, then finish cooking the shellfish right before serving.

Place tomatoes, onions and peppers on a baking sheet under the broiler.  Keep an eye on the peppers.  You just want to blister the skins.  Keep turning them until you have blistered the entire surface.  Wrap them in a paper towel.  Finish cooking the tomatoes and onion until they begin to blacken.

When the peppers are cool enough to handle, peel them and discard the seeds and membrane.  Rough chop.

Rough chop the onions and cook in a small amount of oil.  Add the garlic when they are nearly done.  Cook quickly and add the chopped peppers and the tomatoes.  Cook on medium until the vegetables begin to break down a bit.  Add enough stock to moisten.  Season with salt and pepper.  Set sauce aside unless you are cooking the shellfish to serve now.

To finish, increase the stock to a just visible level.  Bring the sauce to a simmer.  Add all the shellfish.  Place a lid over the pan.  It will only take a few minutes for everything to cook.  The clams and mussels will be open when they are done.  Toss with fresh cilantro and put into individual serving bowls.

Serve with some warm gluten free bread.

 

Chef’s favorite flower?  Cauliflower, of course!

I love the texture of steamed cauliflower.  It has such a comfort aspect!  When you have to avoid so many other culinary vices, due to allergies and sensitivities, one simply finds comfort in other dishes.

Honestly, I’m perfectly happy just snacking on it, as is, but sometimes one needs to dress up a bit.  Have you ever tried making Carrot Top Pesto?  It’s easy, it’s beautiful, it has an immense level of flavor and your compatriots ’round the table will be thrilled.  The pictured dish was served with some lovely pork chops.

Carrot Top Pesto

3-4 Cloves of garlic

1/4 C Pine Nuts, toasted

Fresh carrot tops from 2-3 carrots, organic

Olive oil

Salt

Lemon Juice

Simply drop your garlic and cooled pine nuts into the food processor.  When they are rough chopped add the carrot tops and a tablespoon or so of olive oil.  Go for it.  If the greens won’t chop, push them down with a rubber scraper and add a touch more olive oil. When everything is emulsified add a dash of salt, a small squeeze of fresh lemon juice and more olive oil until you have the desired texture. 

Carrot Top Pesto can be used in many of the same ways you would use Basil Pesto.  I garnished my cauliflower and pesto dish with some Pecorino Romano cheese.  Many individuals with dairy sensitivity can indulge in cheeses made from sheep and/or goat milk.  Pecorino means sheep.  Do check labels, like always, though.