Warmer weather also means we can get out cycling again. Roads are a bit on the sandy side, even out in the country, so we're using the cyclecross bikes. After a couple good rainstorms to wash all the winter sand/salt off, then we'll switch to our road bikes.
Tho of course I mention the warmer weather and the temps immediately drop back to 32*F (0*C)...sheesh.
Several new recipes this week.
Basic Waffles (Gluten Free Bible) GF, Vegetarian
Excellent! Just the way we like waffles: lightly crisped outside, soft, slightly sweet flavor, not heavy and bready. These were not only GF, but fairly low in sugar as well - 1 tbsp granulated sugar and the sugars found naturally in the plain Greek yogurt - go with Greek for a thicker consistency and added protein boost. I did add a "flavor hit" with 1 tsp of almond extract. This may be my "go-to" recipe from now on, they were that good.
2 tbsp butter, melted
1/2 cup plain yogurt (I used Chobani, plain)
1/2 cup milk (I used goat milk)
1 tsp almond or vanilla extract (optional)
1 cup Gluten Free All Purpose Flour Blend
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1. Preheat waffle maker.
2. Beat eggs in a large bowl till light and fluffy. Whisk in yogurt and milk and extract if using.
3. Combine flour blend, sugar, baking powder, baking soda and salt in a medium bowl.
4. Gradually whisk liquid mixture into flour mixture to make a smooth batter. Whisk in melted butter.
5. Ladle batter into heated waffle iron and cook until crisp and browned. Serve immediately. Leftovers can be refrigerated or frozen and reheated in a toaster oven until crisp.
Curried Quinoa and Broccoli (Ckng Lght BB, modified) GF, vegetarian
This was supposed to be made with couscous, but I forgot to check to see if I had any couscous before I headed off to the grocery store. You guessed it! Went to make the dish and I was totally out of couscous. Decided to substitute quinoa instead - worked great! Flavors were reminiscent of the Middle East, with a hit of sweetness from the craisins. Good summer dish.
1 3/4 cups water2 cups water 1 cup uncooked couscous1 cup quinoa, rinsed and drained
- 1 1/2 cups small broccoli florets
- 1/2 cup finely chopped red onion
- 1/3 cup shredded carrot
- 1/4 cup
- 1/4 cup dry-roasted cashews, chopped
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon bottled minced fresh ginger
- 3/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 3/4 cup (3 ounces) crumbled feta cheese
couscous quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.
3. Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
Jambalaya (Ckng Light Dec 2004) GF if watch stock ingredients
The blurb touted this as "good for busy weeknights or after a day of holiday shopping" (it was in a December magazine). I would have to disagree with that assessment - this took over an hour from start to finish and I had most of the ingredients prepped ahead of time. This dish is good for a weekend when you want leftovers for lunches or suppers. Also good for feeding a crowd.
My only change was to used regular andouille sausage instead of smoked turkey. I also needed extra water for the rice - watch while cooking and check for doneness. The Husband did some research on Jambalaya and found that this version is a Creole dish, which cooks the meat ahead of time, uses the "trinity" of vegetables, and adds tomatoes. With a dash of hot sauce on the plate, this got two thumbs up.
- 2 teaspoons vegetable oil
- 1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped smoked turkey sausage (about 4 ounces) (I used andouille)
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 1/2 cups uncooked long-grain white rice
- 2 3/4 cups fat-free, less-sodium chicken broth
- 2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 pound large shrimp, peeled, deveined, and chopped
- 1/4 cup thinly sliced green onions
- Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.
- Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.
Shrimp and Creamy Grits (modified from The GF Bible) GF, Pesco-Vegetarian
This ended up being greatly modified from the original recipe, which called for the vegetables to be slowcooked for 4 hours, the shrimp slow cooked for 15 minutes, and the grits/polenta to be cooked separately. Yeah, well, I misread even that much and it all got made on the stove. This is a combination of flavors that I simply love, and the polenta alone could quickly become comfort food.
1/2 cup diced red bell pepper
1/2 cup diced orange bell pepper
1/2 cup diced celery (about 2 stalk)
1 cup diced onion
1 tbsp butter or oil
1 lb raw, peeled and deveined shrimp
1 1/2 cups polenta or grits (quick-cook or regular is fine)
4 oz shredded sharp cheddar cheese
1) cook polenta or grits according to directions on package or using your preferred method. Add 4 oz of shredded cheese, stirring until melted and set aside.
2) Heat butter or oil in a pan over medium-high heat. Add onion. Cook until starting to brown. Add peppers and celery. Cook until soft. Add shrimp, cook until opaque.
3) Plate polenta or grits, put veggies and shrimp over top. Sprinkle with extra cheddar cheese if desired.