Gluten Free Peruvian Quinoa Stew

I've cooked up a few nice dishes using quinoa in the past.  Once for a cold and fruity salad, and another as an accompaniment for baked fish.  This vegetarian gluten free meal calls for a bit of prep and chopping, but in the end it's all worth it:)

It's the day after x-mas and New Years 2013 is right around the corner.  Make sure to add this to your New Year's Resolution healthy eating meal list; it's a keeper!

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 2 tblsp. oil (vegetable or coconut)
• 2 cups onions (chopped)
• 2 garlic cloves (minced)
• 1 celery stalk (chopped)
• 1 carrot (cut diagonally into 1/4 inch slices)
• 1 bell pepper (chopped)
• 1 cup zucchini (cubed)
• 2 cups undrained canned diced tomatoes
• 1 cup water or GF vegetable stock
• 2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. ground coriander
• 2 tsp. fresh or 1 tsp. dried oregano
• pinch of cayenne (or more if it's what you like)
• salt
• fresh cilantro (optional)
• grated cheddar cheese (optional)

Cooking Directions

1. Using a fine strainer, rinse your quinoa well.  Place it in a pot with the water (1 cup) and cook, covered, on medium-low heat for about 15 minutes or until soft. Set aside.
2. Take out a covered pot. As the quinoa is cooking, saute the onions and garlic in the oil for about 5 minutes on medium heat.
3. Add the celery and carrots to the pot and cook for another 5 minutes, stirring often.
4. Add the bell pepper, zucchini, tomatoes, and water or GF stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes (until the vegetables are tender).
5. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese if you like.
6. Serve up and enjoy!

Gluten Free Beef and Fresh Herb Stew

I can't believe it's been this long since I've posted a new recipe!  You know what they say...  time flies when you're having fun.  I spent the whole month of May in China; traveling around, exploring, teaching, eating great food...  and I couldn't write about any of it because China has banned all social networking sites, including blogs.  However, I did take lots of pictures, and will be doing a "China Flashback" soon!

After I returned I had to hit the ground running in order to get Helping Hands Books back in order, and to start the dissertation process!  Now I finally feel like I'm back into the groove of things... catching up with friends, and catching up with all my side hobbies, like this one:)

The following stew recipe is one of those dishes that just sings out with the feeling of home-style comfort.  You can use pretty much any kind of herbs you have on hand.  I chopped up a smorgasbord of fresh organic herbs given to us by our friends Chip and Jackie Denoyers.  They are part of a farm co-op and had lots to share.  Fresh herbs are like currency to me.  When I get my hands on them, I just can't let them go to waste.  Besides this dish, I used them in omelets and scrambled eggs, pasta, and even to spice up my typical easy-meal soft tortilla wraps.

Feel free to add as much salt and pepper as you'd like to this dish, or even a bit of cayenne pepper.  Unless you like subtle, earthy flavors, because that's what this stew is all about:)

Roland Gluten Free All Natural Chicken Soup Base, 23 Servings Per 4-Ounce Jars (Pack of 6)


Ingredients

• 2 large onions (diced)
• 1/2 pound minced beef
• 3 tblsp oil
• 1 1/2 tblsp ground tumeric
• 1/2 cup yellow split peas (or Dal)
• 5 cups water or GF chicken/vegetable stock
• 3 tblsp parsley or thyme (chopped)
• 3 tblsp rosemary (chopped)
• 3 tblsp chives (chopped)
• 3 tblsp mint (chopped)
• 3 saffron strands, dissolved in 1 tblsp boiling water
• 1 tblsp butter
• 2 garlic cloves (chopped)
• Sea salt and freshly ground pepper

Directions

1. Dice up one of the onions. Heat the oil in a pan and fry the chopped onion until golden brown. Add the tumeric, split peas (Dal) and water... bring to a boil then reduce the heat to simmer - simmer for about 20 minutes.
2. Meanwhile... dice up the other onion and throw it into a bowl.  Add the minced beef, salt and pepper to the bowl and mix well.  
3. Once the 20 minute timer goes off, form the beef/onion mixture into 1-inch sized balls and carefully place into the simmering liquid. Once all the little meatballs are in the pot, set the timer for another 10 minutes.
4. After the timer rings, add the rice, parsley, rosemary, and chives. Simmer for 30 more minutes, or until rice is tender, stirring frequently. 
5. Melt the butter in a small pan and fry up the chopped garlic.  Stir in the mint and the saffron.  Add the garlic butter mixture to the soup and stir well.  
6. Ladle into soup bowls and garnish with mint if you have any left. 
7. ENJOY!

Gluten Free Leek, Potato and Bean Stew

We just had a string of cold, wet and dreary days here in Philadelphia.  For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year.  For me, although it's a bit strange, there is something comforting about miserable weather.  I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more.  Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew.  It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew.  It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me.  There's nothing like the power of food to warm not just one's palate, but one's soul as well.  Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!



















Ingredients

• 1 can cannellini or navy beans (drained)
• 1lb potatoes, skinned, rinsed and diced up
• 3 tblsp vegetable or olive oil
• 1 large onion (chopped)
• 2 leeks (sliced)
• 8 oz. can chopped tomatoes
• 2 tblsp tomato paste
• 4 cups gluten free vegetable broth
• 3 garlic cloves (chopped)
• 1 tsp cumin
• 1 tsp paprika
• 2 tblsp fresh cilantro (rinsed and chopped)
• Salt and Pepper as desired

Cooking Directions

1. Heat the oil in a deep, heavy pot (or dutch oven).  Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
2. Stir in the garlic, cumin and paprika and cook for a couple more minutes.
3. Then add the tomatoes, tomato paste, and broth and bring to a boil.
4. Add the beans, cover, and lower the heat to simmer for about 1 hour.
5. Before serving, stir in the cilantro and as much salt and pepper as desired.
6. Be prepared to be comforted and enjoy!