Gluten Free Spinach Potato Pie

I had class this weekend, but I still feel well-rested. It's Sunday and we almost adopted another kitten.  We have one adopted cat already, Loki, that we rescued from the Catnip Adoption Agency. I'm always worried that Loki gets lonely, especially since Mindy and I are constantly out of the house and on the move.  However, Mindy had an allergic reaction to the little black kitten we played with at the pet store, so we decided to wait.  Just about every time we have breakfast at the Gateway Diner, we walk over to a nearby pet store to play with the puppies and kittens, and check out the newest salt-water arrivals.  Afterwards we go for a little hike, which is exactly what we did today. 

While walking through the woods we noticed a substantial increase in bird-life.  We also had a close encounter with a groundhog.  We were climbing up a path when I noticed a groundhog cross in front of us and hide behind a tree.  A man with a small beagle was walking behind us and his dog came face to face with the groundhog.  Startled, the groundhog ran toward Mindy and I, went right between our legs and then turned around, stepping on my foot with its left paw, in order to get a good look at the barking threat nearby.  It then ran up the hillside and disappeared into a hole.  It was a pretty cool wild-life experience:) I've never been that close to a groundhog in the wild before.  After we returned home we began creating our shopping list for this week's planned meals.  Last week I made a number of great meals, but this one was my favorite!  The process is a little involved, but the tastiness of this dish makes it completely worth the extra labor.  

We used honey mustard, but feel free to use any kind of mustard you like (ex. spicy-brown, honey-dijon, regular hot dog mustard, etc.).  However, don't use frozen spinach.  Fresh spinach is much better, and those easy-packs of fresh spinach you find in the grocery store near the ready-made bags of salad are typically the exact amount you'll need for this recipe.

Ingredients

• 2 pounds large potatoes (washed thoroughly)
• 4 cups raw spinach
• 1 3/4 cups low-fat cream cheese (room temperature)
• 1 tblsp. mustard (any kind you prefer)
• 2 oz. mixed fresh herbs (ex. thyme, rosemary, sage, parsley), chopped
• 2 eggs
• Salt and Pepper

Directions

1. Place potatoes in a large pan and add cold water to cover. Bring to a boil, cover and cook for 10 minutes. Drain well and leave to cool a little before slicing.
2. Preheat oven to 350 degrees F. 
3. Wash the spinach and throw into another large pan with only the water clinging to the leaves. Cover and cook, stirring only once, until the leaves are slightly wilted.  Drain well into a strainer and press the leaves with a large spoon to drain excess water. Chop the spinach finely.
4. Beat together the cream cheese, eggs, and mustard in a bowl. Then stir in the chopped spinach and fresh herbs
5. Coat a deep 9-inch pie pan with cooking spray (make sure it's GF!)
6. Layer the sliced potatoes in a concentric circle in the bottom of the pan. Then add a layer of the spinach mixture, topping with salt and pepper. Repeat this process until your ingredients have been used up, making sure that the last layer is made of potatoes.
7. Cover the pan with tinfoil and place in the oven to bake for 60 minutes.
8. Remove, uncover, and let cool for 10 minutes before slicing and serving.
9. Enjoy!

Gluten Free Six-Bean Barbecue Bake

It's Sunday night, the last day of spring-break, and I'm sitting in the front of the television watching Mark and Olly: Machigenga.  I love that show!  Overall, it was a nice break, and a very nice weekend. The weather was abnormaly warm and dry, so I spent as much time as possible outside . I was also able to get a much-needed dose of friend-time:)  Always a good thing!!

I also ate a LOT of  good food.  For some reason it ended up being a feast-weekend.  Today, we checked out the Philadelphia Flower Show.  We sniffed enough flowers to make our boogers yellow.  The arrangements were beautiful, and I thoroughly enjoyed the many forms of bloom-oriented artwork on display.  A friend we ate dinner with Saturday night gave us two free tickets to go. Talk about a sweet score! Thank you Melanie!  At a price-tag over $25, I don't think I would have gone otherwise.  Flowers in a building are great, but I prefer them in their natural surroundings:)

Afterwards we went to Reading Terminal Market, to a little place called Delila's, and ordered chopped barbeque chicken, collard greens and sweet potatoes. It was awesome!  The only thing missing was a huge pile of baked beans. I dig baked beans, almost as much as yams:) In general, I like them on the sweet side. And maybe even some bacon thrown in for good measure. The following recipe doesn't require bacon, but is definitely designed for those with a serious sweet-tooth (i.e., people like me). You'll love em'  but those around you might not love you so much; especially with all that fiber going through your system.  For real, you might want stay outdoors after eating a big bowl of these beans, otherwise you might gas people out!  But who cares, it's a small price to pay for indulging in some seriously good barbecued beans:)

This recipe calls for a slow cooker 

• 1 can kidney beans, drained
• 1 can pinto beans, drained
• 1 can butter beans, drained
• 1 can great northern beans, drained
• 1 can navy beans, drained
• 1 can pork and beans, not drained (or any other can of beans if you're veg)
• 1/4 cup barbecue sauce (makes sure it's GF)
• 1/4 cup mustard
• 1/2 cup ketchup
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 1 cup brown sugar
• 1/4 cup molasses

Cooking Directions

1. Mix everything together in your slow cooker.
2. Cook on low to medium for 4-6 hours.
3. That's it, couldn't be easier! Enjoy!

Gluten Free Country Chicken Bake

Only one more day until Spring Break begins!  Boy do I need it!  Even though I'll probably end up using the week to catch up on neglected class-work, it'll be nice to sleep in every day, and not have a set schedule to adhere to.  One IRB down and another to go... research is a total pain in the arse!  I don't know why, but I love conducting research, so it's all worth it.

With that said, I'm getting more excited every day about my upcoming trip to Chongqing, China.  I've just met the Chinese History professor that will be accompanying us. She has been to Chongqing before, and knows how to get around. On top of that, she speaks fluid Mandarin!  I totally plan on asking her help in finding great gluten-free eats throughout the city.  In particular, I'm on the hunt for back-alley street food joints seldom visited by foreign visitors. 

Although I've been super-busy, I've been cooking a lot in order to have the necessary leftovers needed for hurried lunches and dinners, squeezed in while working on my endless projects. This dish didn't last long after I made it.  There was one day that I ate this for lunch and dinner, and then again the next morning for breakfast!  I know that would probably be out of the question for many, but something about the broth was just so darn comforting that I couldn't get enough!  You're going to love this:)

Ingredients

• 2 tblsp. vegetable oil
• 4 chicken quarters
• 1 pound small whole onions, peeled (I found them in the frozen vegetable section)
• 3 celery stalks, sliced
• 1 14oz. can red kidney beans
• 4 small tomatoes, quartered (or 1  16oz-ish can diced tomatoes)
• 1 cup chicken stock (make sure it's GF - I used Pacific Natural Foods)
• 4 tblsp. fresh parsley
• 1 tsp. paprika
• salt & pepper
• 1/2 cup shredded cheese (I used parmesan and mozzarella)

Cooking Directions

1. Heat the oil in a flame-safe casserole dish (or heavy all-metal pan) and fry the chicken quarters, two at a time, until golden. Using a slotted spoon, remove the chicken from the pan and set aside.
2. Preheat oven to 400 degrees F.
3. Add the onions and fry, stirring occasionally, until golden. Add the celery and fry for 2-3 minutes. 
4. Return the chicken to the pan, then mix in the beans, tomatoes, broth, 1/2 the parsley, salt and pepper. Sprinkle with the paprika.
5. Cover and cook in your preheated oven until the chicken juices run clean when forked. 
6. Remove from oven and sprinkle with your choice of shredded cheese and top with remaining parsley. 
7. Return to oven, uncovered, and bake for an additional 12 minutes, or until crispy and golden.
8. Remove, serve immediately and enjoy!

Gluten Free Herbed Mushroom Macaroni and Cheese

It finally looks like winter in Philadelphia.  I've been here for over three years now, and this is the first winter that actually feels like one.  Even though it's cold, I've been enjoying it through winter hikes, sliding across frozen streams, and purposefully fishtailing around in my truck.  With that said I can't wait till it warms up a little; at least past freezing anyways.

I'm getting more and more amped about the research/education trip I'll be making to Chongqing this upcoming May.  The prep work leading up to it is a bit overwhelming, but I'm sure everything will work out in the end.  Being that I have to eat gluten free, I'll be taking along a couple handy dandy Chinese GF translation cards with me, as well as some activated charcoal tablets and a couple bottles of Glutenease or Glutenzyte.  Activated charcoal is said to help remove gluten molecules from your intestinal lining.  I've used it a few times after accidentally eating something laced with gluten and have had good results.  I've never used Glutenease or Glutenzyte, but I've read good reviews. You're instructed to take them before eating anything that might contain gluten in order to lessen any negative effects. It's worth a try:)  

I've lived in China, so I know that if I'm careful and adventurous, I'll be able to find great gluten free food all over the place.  Even if I have to stick to flame grilled meat-kabobs, fire roasted yams, and squids on sticks, I'm sure I'll be fine! Either way I'll be documenting my epicuian adventures throughout May:)  

Speaking of tasty adventures, this mac-n-cheese recipe is awesome!  The mushrooms and thyme give it an amazing earthy aroma, and the dijon mustard adds a unique bite.  Even though I charred the pine nuts a little, this still turned out to be some of the best mac-n-cheese I've had.  

Ingredients

• 4 cups gluten free elbow or rigatoni pasta (I used Tinkyada elbows)
• 1/2 a pound of sliced button mushrooms
• 3 tbsp. extra virgin olive oil
• 2 fresh sprigs of thyme
• 4 tbsp. gluten free flour (I used Bob's All Purpose GF Baking Mix)
• 1 tbsp. chicken base (I used Superior Touch, Better Than Bouillon)
• 2 1/2 cups milk
• 1/2 tsp. celery salt
• 1 tsp. Dijon mustard
• 1 1/2 cups grated Cheddar cheese
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts
• Sea salt & freshly ground pepper

Cooking Directions

1. Bring a large pan of lightly salted water to a boil and cook macaroni until al dente.
2. While the pasta is cooking, heat the oil in a heavy pan.  Add the mushrooms and thyme. Cover and cook over low heat for 2-3 minutes.
3. Stir in the GF flour and remove from heat.  Add the chicken base and continuously stir until completely blended.  
4. Stir in the milk a little at a time, mixing after each addition. 
5. Add the celery salt, Dijon mustard, Cheddar cheese, and season with salt and pepper.  Stir to combine will, then simmer for about 1-2 minutes, continuously stirring until the sauce thickens.
6. Preheat the broiler to medium heat. Drain the macaroni well and toss it into the sauce. Mix it up and transfer to a baking dish.
7. Top it off with the grated Parmesan cheese and pine nuts.  Broil it until brown and bubbly. Be careful not to burn the pine nuts like I did!
8. Chow down!!!

Gluten Free Edamame-Lentil Stew

Now that things are getting busier, I'm so glad we decided on making Sunday our "meal-prep-for-the-week" day.  This time it took less than two hours! I like not worrying about food when I'm busy.  Plus, the meals we make tend to be pretty healthy; at least a lot more healthy than Wendy's burgers, minus the buns, or mayonnaise-laden chicken salad from the corner deli.

This side dish can actually be eaten as a main entree. I loved it! The flavors explode in your mouth. And it's super-healthy. You actually feel a little bit healthier after every bite. Not kidding.  Just take a little bean-o, since this is chock full of legumes! Did you know that beans are the magic fruit?

Cooking Ingredients

• 1 cup dried lentils
• 3/4 cup frozen shelled soybeans (edamame)
• 1 1/2 cups minced red onions
• 3 garlic cloves, minced
• 2 tblsp olive oil
• 1 14-16 oz. can diced tomatoes
• 6 tblsp freshly squeezed lemon juice
• 1 tblsp fresh parsley, chopped
• 1 tblsp fresh mint, chopped
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cloves

Cooking Instructions

• Put the lentils in a saucepan and cover with about 2 inches of water. Bring it to a boil, cover, reduce heat and let simmer for about 20 minutes (or until tender). Drain and set aside.
• Place the soy beans in a small saucepan, cover with 2 inches of water, and bring to a boil. Cook for 2 to 3 minutes. Remove from heat and drain.
• Heat the olive oil in a large lidded pot on medium-high heat.  Throw in the onion, the garlic and tomatoes. Stirring often, cook for about 6 minutes, or until the onion is translucent. Stir in lentils, edamame, juice and the rest of the ingredients. Cook and stir for about 3 more minutes.
• Serve it up hot and enjoy!

Nice and Easy Gluten Free Chili

Lately I've been getting into experimenting with chili a lot.  Before a couple of months ago I've never actually made chili. Growing up in Syracuse introduced me to the joy of eating steaming bowls of chili outdoors, among crowds of half-inebriated people.  Every year The Cuse has a chili cook-off, where scores of local restaurants prepare and serve up free chili for everyone.  There's live music, art vendors, and of course BEER TENTS!  Although Syracuse was a pretty dark and dreary place (weather-wise), the community puts on a wide variety of  cool, and free, downtown events. There was always something going on.

This chili is super easy, fast and filling. There are a lot of different chili powders out there to choose from, with various levels of hotness.  Good chili is all about one's specific tastes.  If you aren't used to lots of hot spice in your foods, start with the mildest chili you can find and be sparing.  I've found the more I experiment with chili peppers, the more tolerant both my tongue and stomach become.  In addition, I'm being opened up to a whole new world of taste sensations. 

It's funny, the more I cook, the more I want to cook.  I love the challenge of it. I love the never-ending variety of amazing foods one can create. And of course, I also love to eat:) With all the cultures around the world, you could really cook something different for every meal, for the rest of your life. That's just cool! 

I've made about 5 different chili dishes just this month. Last week I made a kickin vegetarian chili and fed it to my coworkers at our holiday party. Less than a week before that I made a thick and hot pork chili that I rolled up in corn tortillas.  This one here was super tasty, and the absolute easiest. Enjoy!

Ingredients:

• 1 tbsp. vegetable oil
• 1 lb. ground beef
• 2 tsp. ground cumin
• 2-3 tsp. mild or hot chili powder
• 1 tsp. minced garlic
• 2 tbsp. gluten free flour (I used Arrowhead Mills)
• 3 cups  (about 24 oz) canned chopped tomatoes
• 1 (15-ish oz) can red kidney beans
• pinch of dried oregano (roll together in palm to crush up good)
• pinch of  brown sugar
• salt and freshly ground pepper (according to taste)

Cooking Directions:

1. Heat the oil in a large pan and brown the beef, breaking it up as it cooks.
2. Sprinkle on the cumin, chili powder, oregano, salt, pepper, sugar, garlic, and GF flour.
3. Stirring frequently, cook over medium heat for about 3 minutes. 
4. Add the tomatoes and their liquid and let simmer 25-30 minutes.
5. Drain the kidney beans and add just before serving. Heat for another 5 minutes.
6. Grab a square of Gluten Free Cornbread and dig in!

Gluten Free Lemon Pork Ragout

Ragout is a French term referring either to a main-dish stew, or to a sauce for noodles or any other starchy food.  The basic method of preparing a good ragout involves slow cooking over low heat.  This dish is exactly that!  I've never made a meal like this before, since I'm typically into things I can whip up in a jiffy.  It took a bit of preparation, a pinch of patience, a whole lot of TLC, and was completely worth all the fuss!  It is extremely hearty, delicious, and will likely result in leftovers you'll enjoy for days.

I didn't have ground coriander or saffron powder, but I did have whole coriander and saffron threads, so I put them in a pestle and mortar and ground them up.  If you can, get really small lemons with small seeds.  I tried to de-seed my big lemons the best I could, but a couple made it through.  Although they became soft after being cooked for so long, I wasn't too fond of their taste or texture.  Who knows though, you might like it.  This makes enough for 6 good meals. 

Ingredients:

• 2 1/2 - 3 lb boneless lean pork shoulder, but into 2-inch pieces 
• 2 tsp canola oil
• 2 tsp dried cumin
• 2 tsp ground coriander
• 1 tsp saffron powder
• 2 garlic cloves (minced)
• 1 large yellow onion (chopped)
• 1 tsp GF flour (I used Bob's Red Mill All Purpose GF Baking Flour)
• 1 1/4 cups GF broth (I used Trader Joe's Organic Chicken Broth)
• 2/3 cups golden raisins
• 2 lemons, peeled, cut into quarters, plus extra slices for garnishing purposes
• 2 tsp grated lemon zest (do this before peeling)
• 6 Italian plum tomatoes, quartered

Cooking Directions:

1. Marinade the pork with the oil, cumin, coriander, saffron, and garlic in a shallow dish for about 30 minutes.
2. In a large nonstick pan, saute the pork pieces in small batches over medium-high heat. Remove with a slotted spoon and set aside in a bowl.
3. Add the onion to the pan and saute for 1-2 minutes over medium heat.
4. Sprinkle the GF flour over the sauteed onions, then add the broth, golden raisins, lemon, lemon zest, and tomatoes.
5. Return the meat to the pan. Stir, cover, and let simmer for 1 1/2 to 2 hours, stirring occasionally and adding more broth if needed.
6. Serve with extra lemon slices, rice, or side salad.
7. Enjoy!!!