Friday, October 24, 2014

Bean and Potato Burritos with Gluten-Free Flour Tortillas

This meal is a satisfying and nurturing meal for me. Something about this simple combo of brown beans, still slightly-floured and thick tortilla, cheese, and tender potatoes, makes me feel complete inside, or at least well-fed. I've been eating bean and cheese burritos since I was a baby due to my parent's adoration of Mexican food. Although toppings are lovely, I can't help but love this simple, basic food combo sans any toppings at all. Billy loves his loaded with toppings, and usually his flavor palette appeals to me too after seeing how good his looks; but this one meal, I'm not even tempted by his better looking plate. Mine is perfect just how it is.

First off, I'm so excited about the major player in this dish. Beans. I got these lovely brown tepary beans in my weekly Chow Locally box. I am fascinated with them because they are a food that the local Arizona Indians have been using for centuries. Heritage food always really impresses me, especially from people groups who have been around for so long. Eating those foods gives me this cool connection with people from the past and I just really find that inspiring.

The other accompaniments to this meal are homemade flour tortillas; and mine and Billy's recipe for fantastic, easy potatoes. To be honest you could just buy Udi's gluten-free flour tortillas, but to save money I made these, so it's your call. Making them wasn't as time consuming as I thought, and they live up to the original author's promise-- they bend and don't crack! The potatoes are a good recipe for breakfast and for whenever you need something to eat quickly. My secrets are to add my onions close to the end of cooking so they don't burn, and to add a dab of butter in at the end as well.

I have split up the different recipes below, and when you are finished creating each dish, don't forget the shredded cheese. Happy Eats!!

Crock-Pot It! Beans
TIME: 6 HRS SERVES: 6+ MY PERSONAL, ORIGINAL RECIPE. THESE ARE FABULOUS. THE SOAM BAVI BEANS ARE SO FLAVORFUL AND LOVELY. IF YOU DON'T USE THE FULL AMOUNT FOR THE FIRST MEAL, FREEZE THE REST IN SMALL PORTIONS FOR EASY RE-HEAT. GLUTEN-FREE

Ingredients:
2 slices of bacon, not cooked
1 lb Brown Beans or Pinto, soaked overnight (I used Soam Bavi Brown Tepary Beans, an American Indian Heritage Food)
8 cups chicken or vegetable broth (I used a homemade broth with a ton of flavor and spices)
2 bay leaves
1/2 tsp ground pepper
2 tsp himalayan salt

How To:
In crock pot, add all ingredients except for the salt. Make sure liquid covers the beans, if not add water or more broth to cover. Cook on low for 6 hours. 
Add salt. Remove bay leaves and bacon if desired. Strain and serve. Keep any remaining beans in portioned out containers in the fridge / freezer. Fridge keeps for 4-5 days, freezer keeps for up to 4 months.

Flavorful Sautéed Potatoes 
TIME: 20-30 MIN SERVES: 3-4 MY PERSONAL, ORIGINAL RECIPE. THESE ARE OUR GO-TO BREAKFAST POTATOES, USED ANY TIME OF THE DAY WHEN WE NEED AN EASY MEAT SUBSTITUTE. GLUTEN-FREE | VEGETARIAN

Ingredients:
2 tbsp olive oil
3 large or 4 small russet potatoes, cubed, preferably organic
1 tsp cayenne pepper
1 tsp paprika
1 tsp coarsely ground salt (I used a Hawaiian Pink Salt with Garlic)
1/2 tsp italian seasoning, or just oregano
1/2 tsp ground pepper
1/4 tsp turmeric, for health purposes
1/4 tsp ground coriander
1 onion, julienned
2 cloves of garlic, smashed
2 tbsp butter

How To:
In a medium cast iron skillet, heat olive oil over medium-high heat. Add cubed potatoes. Sauté for about 4 minutes being careful not to burn yourself. Add 3 tbsp water quickly to skillet, using the lid to protect yourself from any jumping oil. Cover skillet immediately and continue to cook for another 5 minutes. Remove lid and stir potatoes. 
Add spices including cayenne, paprika, salt, italian seasoning, pepper, turmeric, and coriander. Add onions and garlic. Stir to incorporate everything into the potatoes. Sauté for 4 minutes, leaving time for the potatoes to brown. Add butter and cover skillet with lid. Let the butter melt, and allow everything to cook for another 4 minutes or so. Remove the lid and mix well. When the onions are mostly translucent and potatoes are tender, taste for doneness and seasoning. Serve.

Gluten-Free Flour Tortillas
TIME: 20-30 MIN YIELD: 5 ADAPTED FROM SPARK PEOPLE, ORIGINAL RECIPE SAYS IT SERVES 8, BUT TO MAKE MINE LARGE ENOUGH I WAS ONLY ABLE TO MAKE 5. THESE ARE TRULY GREAT BECAUSE THEY HAVE SO MUCH BEND.

    Ingredients:
2 cups gluten-free flour mix (or 2 cups white rice flour)
2 tsp xantham gum or guar gum
1 tsp baking powder
2 tsp brown sugar
1 tsp salt
1 cup warm water
buckwheat flour, for rolling out
2 tsp olive oil

How To:
Combine dry ingredients until well mixed. Add in warm water and gently stir to combine. Use hands to bring together the rest of the dry mixture and press repeatedly until you can form a cylinder. Section off about 5 equal pieces. Place pieces back into the bowl and cover with a damp rag. The mixture dries out quickly so you'll want to work quickly. Sprinkle a little buckwheat flour on a cutting board or clean surface. Pat a piece of dough into an even ball. Gently roll the ball out flat with a rolling pin as thinly as possible. Turn dough around as you roll to help create more of an even circle. 
Heat a cast iron skillet over medium heat. Add a small amount of olive oil. Add in formed tortilla. Cook on one side for 2 -3 minutes or until brown spots begin to appear, flip. Cook the other side for one minute. Remove and repeat process until all tortillas are made. Note- I like to cook them as I make them so they don't dry out. (It probably would be beneficial to enlist a helper at this stage.) Once cooked, these are marvelously bendy and moist so just keep them in a bread bag or covered with a towel to keep warm for serving.

To Serve and Notes:
You will have a ton of beans, so if you don't want too many leftovers it's an easy recipe to half. Serve each person a tortilla, top with beans, potatoes, and shredded cheese. If you are a topping junky like Billy, serve with sourcream and salsa. 

Friday, October 3, 2014

Chili and Gluten-Free Cornbread

With Fall around the corner, it's really getting me in the mood for hearty and filling foods. What about you? I have a few staples I must make every year. I've already made my apple-cheddar scones, and now my Chili with Custard Cornbread

This chili and cornbread hits the spot. The chili was made nontraditionally, because when it came time to make it I realized I didn't have any tomatoes (whoops!), but I did have salsa, so why not? Of course, add the can of tomatoes if you want, but the salsa did quite alright. I used a medium salsa. 

The gluten-free cornbread is an adapted recipe from an original that I find myself craving. If you are not gluten-free, feel free to use all-purpose flour instead, minus the 3 tablespoons extra. The cornbread is different than most because it has a layer of custard. I like to bake mine almost all the way, leaving just a sliver of custard. The crust is perfect when made in a cast iron skillet, and the interior is moist. A perfect gluten-free adaption-- so try it! 

Hope you are enjoying the season and happy cooking. 

Chili
ORIGINAL RECIPE. SERVES: 6 TIME: 1 HR 30 MIN

Ingredients:
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, whole and smashed
2 bay leaves
2 tsp Italian seasoning
1 tsp red pepper flakes, less or more depending on taste
1/2 tsp fennel seeds
1/4 tsp turmeric powder, optional, I use for health purposes
1 1/2 lb ground beef, preferably organic
8 cups chicken broth or stock, homemade or low-sodium variety
1 cup salsa (or 1 can stewed tomatoes, your preference)
2 tbsp tomato paste
3, 14.5 oz cans tri-color beans kidney, black, pinto, rinsed and drained
1/2 tsp ground pepper
1 tsp Himalayan pink sea salt

How To:
1. Heat dutch oven or heavy duty stock pot over medium heat. Add oil. Let heat for one minute. Add onions. Stir occasionally not allowing onions to brown. Saute for 5 minutes.

2. Add garlic cloves and the spices: turmeric, red pepper flakes, and Italian seasoning. Continue to cook and stir for another minute until fragrant. Add ground beef. Break up into smaller pieces. Cook for 10 - 12 minutes until browned.

3. Add chicken broth or stock, increase heat to high. Bring mixture to a boil. Once boiling, turn heat down to medium. Add salsa and tomato paste. Stir to incorporate. Allow to simmer for 30 minutes. Remove any fat that comes to the surface with a skimmer or strainer.

4. Add beans, pepper and salt. Continue to simmer for an hour. Taste for seasoning. Serve with cheddar cheese and gluten-free cornbread.

Gluten-Free Custard Cornbread
ADAPTED FROM FEAST WITHIN GLUTEN-FREE ADAPTATION BY ME SERVES: 6 TIME: 1 HR

Ingredients:
5 tbsp butter, divided with 3 tbsp melted, preferably organic
1 cup plus 3 tbsp, brown rice flour
3/4 cup cornmeal, gluten-free, preferably organic
1 tsp baking powder
1/2 tsp baking soda
3 tbsp organic sugar
1/2 tsp salt
2 eggs
2 cups whole milk
1 1/2 tbsp white vinegar
1 1/2 cup corn kernels, fresh, canned, or frozen
3/4 cup heavy cream

How To:
1. Preheat oven to 350º F. Place 2 tbsp of the butter in the center of a 9-inch cast iron skillet or 8-inch round pan, and place inside the heating oven.

2. Whisk together gluten-free flour, cornmeal, baking powder, baking soda, sugar, and salt. Add in eggs, the rest of the melted butter, one cup milk, and the white vinegar. Stir until no lumps. Add in the last cup of milk and the corn kernels. Stir until incorporated. Batter will be really runny, which will yield a nice tender cake.

3. Remove skillet/pan from the oven, and pour the batter into the pre-heated pan.

4. For the Custard: Pour heavy cream into the center of the batter, without stirring. The cream will settle into the batter and due to not distributing evenly throughout the batter, it will settle in a delectable layer of custard slightly intermixed with the cornbread. Place carefully back into the oven as to not disturb the cream layer.

5. Bake in the oven for approximately 50 minutes to an hour, or until browned and center is barely set. Let the custard cornbread rest for 5 minutes before serving. Cut into wedges. You can serve it traditionally with butter and honey, but we find this recipe perfect as is without any condiments. 

Wednesday, September 17, 2014

Buckwheat Spinach Crepes with Egg and Basil

This is a lovely breakfast. It's gluten free and quite filling. The eggs can be prepared anyway really, but I've included a little more direction to how I created these pictured here. Feel free to cut the recipe in half if you only need enough for you and another, or they are also delicious filled with other things if you have extra crepes. I have filled these crepes with garbanzo beans and spinach, as well as roasted anaheim peppers with monterey jack cheese. Both vegetarian, and both extremely delicious. Hope you've been having a great week! Cheers.
Buckwheat Spinach Crepes with Egg and Basil
TIME: 30-40 MIN SERVES: 4 - 5 CREPE RECIPE ADAPTED FROM GREEN KITCHEN STORIES GLUTEN FREE | VEGETARIAN

Ingredients:
1 ½ cup buckwheat flour
3 large eggs
2 cups milk
1 cup water
1 tbsp melted coconut oil or butter (more for cooking)
a pinch of kelp granules (an iodine supplement for health purposes, or use himalayan sea salt)
2 handfuls fresh spinach, rinsed
10 leaves fresh basil (optional)
-
Filling:
8 eggs+ (or two per person)
1-3 tbsp butter (or coconut oil)
2 cups cheddar cheese, shredded
10 leaves basil

How To:
1. In a large bowl add buckwheat flour, eggs, one cup milk, water, melted coconut oil, kelp granules, spinach, and basil. With an immersion blender, blend batter until smooth. Add in remaining cup of milk, blend again until slightly frothy. If you don't have an immersion blender, a regular blender or food processor works great as well.

2. Set bowl to chill in fridge for about 15 minutes.

3. After the 15 minutes, re-stir the batter. Heat a non-stick pan with slightly curved edges, over medium-high heat. Melt 1 tsp of oil. Let heat for 40 seconds - 1 minute. Once oil is hot add 1/3 cup batter to hot pan. Gently swirl around until batter coats the bottom of the pan evenly. Let one side cook for one minute or more, or until browned. Flip gently to cook the other side for a little less time. Slide crepe out on to a paper towel lined plate. Continue to cook the remainder of the batter. Set crepes aside in a slightly warmed oven until eggs are ready.

4. In a large cast iron skillet, or non-stick works great too, heat over medium, and add one tablespoon butter or up to three depending on how many eggs you want to cook. Once butter or oil becomes melted and hot, crack eggs into pan. Let cook on one side for 1 minute. Disturb the yoke, and allow the yoke to intermix with the egg white. Keep the eggs whole though and don't scramble. After one side is cooked, loosen the eggs off of skillet gently, and flip to allow the other side to cook. Keep the eggs as an omelet, and slice into long sections, one section for each person.

5. Assemble the crepes with egg, cheese, and sprinkles of basil. Fold or roll up to serve. Enjoy.
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